This Pumpkin and Chocolate Chip Loaf is moist, tasty and delicious.
Especially when served warm with a slab of butter.
I know what you are thinking – the pumpkin and chocolate sounds odd together, huh? But actually, it’s reaaaaaalyyy good!!
But it is great cake to serve at Halloween (if you’re into that) and definitely a healthier option than all of those lollies your kids will bring home if they plan on making the trick or treating rounds this year. Enjoy!
Pumpkin and Chocolate Chip Loaf
8
servings20
minutes1
hour280
kcal1
hour20
minutesA moist loaf cake made with pumpkin puree and dotted with chocolate chips.
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Ingredients
1.5 cups Pumpkin-mashed
2.5 cups Self raising flour
250 gram Butter-(room temperature)
3 Eggs
1 cup Caster sugar
1 cup Small chocolate buttons
0.5 cup Apple juice
0.5 tsp Cinnamon
Directions
- Grease a loaf tin well with canola oil and line the bottom with baking paper.
- Preheat the oven to 180 degrees.
- Using electric beaters, cream the butter and caster sugar together until light and fluffy.
- Add the eggs one at a time and mix well.
- Sift the flour twice together with the cinnamon.
- Using a large metal spoon, add the flour and cinnamon mix a little at a time and fold into the mix alternatively with spoonfuls of the mashed pumpkin.
- Add the chocolate buttons and apple juice.
- Pour into the cake tin and smooth over the top.
- Bake for 1 hour or until your skewer comes out clean.
- Allow to cool in the tin for 10 minutes before turning the pumpkin and chocolate chip loaf out onto a wire rack to cool.
Notes
- Pumpkin and Chocolate Chip Loaf is suitable to freeze. Allow to cool to room temperature, double wrap in plastic wrap and freeze for up to two months.
- Dust with icing sugar to serve.
- The sweeter and riper the pumpkin, the more delicious the loaf will be
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