As I made the pumpkin cheesecake and there was a lot of pumpkin left over from the pumpkin puree tin, I wanted to make something which wasn’t a dessert but a cake. This used a lot more pumpkin 1 cup whereas the cheesecake only used 1/2 cup. I just managed to get 11/2 cups from a tin of pumpkin puree if you ever wanted to know!
I loved this fact that a cake was full of chocolate chips yummy, I think this is what tempted me to make this loaf. This loaf turned out to be lovely and moist, full of flavour and a good helping of chocolate chips which made it even more delicious. The great thing about this loaf was it’s very easy to make everything chucked into the mixer although it does take a while to bake. I think this would be something I would make again and it was totally autumn in a loaf.
- 1 large - egg
- 1 cup - pumpkin puree
- 1/2 cup - light brown sugar, packed
- 1/4 cup - caster sugar
- 1/4 cup - oil
- 1/4 cup - sour cream (or Greek yogurt may be substituted)
- 1 tbsp - molasses
- 3 tsp - pumpkin pie spice
- 1/2 tsp - ground nutmeg
- 1 tsp - vanilla extract
- 1 1/2 cups - plain flour
- 1 tsp - baking powder
- 1/2 tsp - baking soda
- 1/4 tsp - salt
- 1 cup - dark chocolate chips (I used two packets)
- 1. Preheat oven to 175°C, grease and line a loaf pan.
- 2. In a stand mixer bowl add the the first eleven ingredients, till vanilla extract, (egg, pumpkin puree, sugar, oil, sour cream, molasses, pumpkin spice, nutmeg, vanilla extract) and blend to combine.
- 3. In a another bowl add the flour, baking powder, baking soda, salt, and mix then add to the wet mix, mix until combined.
- 4. Fold the chocolate chips and stir to combine don't over mix.
- 5. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- 6. Bake for about 40 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the centre comes out clean, or with a few moist crumbs, but no batter.
