Pumpkin chocolate chip loaf cake

    Pumpkin chocolate chip loaf cake

    (14)
    6saves
    1hr15min


    2 people made this

    About this recipe: A moist easy-to-make pumpkin loaf cake loaded with chocolate chips for good measure!

    Ingredients
    Serves: 10 

    • 200g plain flour
    • 200g caster sugar
    • 1 tablespoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 pinch ground nutmeg
    • 245g pumpkin puree
    • 115g butter, melted
    • 2 eggs
    • 170g chocolate chips

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 1lb loaf tin.
    2. Stir flour, sugar, cinnamon, bicarbonate of soda, baking powder, salt and nutmeg together in a large bowl.
    3. Whisk pumpkin puree, melted butter and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour cake mixture into prepared loaf tin.

    Pumpkin puree

    You can find tins of pumpkin puree in some of the larger supermarkets or online. If not, try this pumpkin puree recipe or simply steam or boil chunks of pumpkin till soft, then mash or puree in a blender.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    Invergloy
    0

    I doubled the quantities, then discovered the instructions should have said a 2lb loaf tin (should have added up the weights first!)  -  21 Jul 2016

    by
    12

    This is a moist, well balanced quick bread with a nice punch of cinnamon. The batter will be thick, so be careful not to overwork it in the bowl. I was able to yield two 8"x3.75" loaves with this recipe, perfect for snacking and gifting. Definitely a keeper.  -  06 Dec 2013  (Review from Allrecipes US | Canada)

    by
    4

    This is a good base recipe but I thought I needed to be a little less sweet, a little more pumpkin-y and have a little more spice. I made this as muffins rather than bread. Decrease the sugar to 1/2 + 1/3 c (I actually used 1/2 c Truvia + 1/3 c sugar, and it turned out beautifully). I decreased the chocolate chips to 2/3 c. I used 1 c + 3 tbsp of pumpkin puree, which added moisture as well as pumpkin flavor. I added 1/4 tsp cloves, 1/8 tsp nutmeg, and the juice of a 1" piece of fresh ginger root.  -  06 Nov 2014  (Review from Allrecipes US | Canada)

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