Pumpkin and chocolate chip loaf cake

    (12)
    1 hour 15 min

    This is a super-moist pumpkin cake, studded with walnuts and chocolate chips and drizzled with an optional spiced glaze.


    14 people made this

    Ingredients
    Makes: 2 loaves

    • 225g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 110g margarine
    • 200g caster sugar
    • 2 eggs
    • 185g pumpkin puree
    • 130g dark chocolate chips
    • 90g chopped walnuts
    • Glaze
    • 120g icing sugar
    • 1 tablespoon milk
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cinnamon

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. In a large bowl mix together the flour, bicarbonate of soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, ground ginger and ground cloves.
    2. In a separate bowl cream together the sugar and margarine. Add eggs and beat until smooth.
    3. Alternately add the creamed ingredients and pumpkin to the dry ingredients. Fold in chocolate chips and chopped walnuts. Spoon into two greased 23x13cm loaf tins.
    4. Bake in a preheated 180 C / Gas 4 oven for 45 to 50 minutes.
    5. To make the glaze: In a small bowl, combine icing sugar, 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg. Add milk and mix until smooth. Drizzle over warm cake.
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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (11)

    by
    26

    I used butter instead of margerine, a full cup of pumpkin (I was distracted--baking and talking on the phone on the same time. It didn't make a bit of difference to the recipe at all, other than making it moister.), I added a healthy splash of vanilla extract and I used Hershey's cinnamon chips instead of Hershey's chocolate chips, only because that was what I had on hand. This recipe did NOT make 24 servings. I was able to get 12 muffins out of one recipe and they were a little on the small side. 350* for 20 minutes and they were ready to go. I think the sugar could be cut back a bit. When using the glaze, it made the bread a tad too sweet. I'll cut back on the sugar in the bread next time. I would double the spices but using the glaze, it makes it right where it should be. Just beware that this recipe does NOT make the quantity it states, if you're depending on those 12 extra servings. EDITED: This bread turned out so dry. Good the first hour it came out of the oven, then it dries out fast. The next day, it was inedible. If I were to make this again, I'd add at least another cup of pumpkin. I'm sorry. I thought this was a good recipe, it just wasn't.  -  21 Oct 2011  (Review from Allrecipes US | Canada)

    by
    14

    This is an excellent recipe; however, I used 1-1 1/2 c. of pumpkin instead of 3/4 c. It was very, very good.  -  10 Nov 2002  (Review from Allrecipes US | Canada)

    by
    8

    I used fresh pumpkin and made muffins with this recipe. The icing is very good.  -  20 Nov 2000  (Review from Allrecipes US | Canada)

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