Happy New Year! This is a What Wu Cookin’? original! I rarely stray from baking recipes except to add less sugar since it’s much harder (near impossible?) to salvage baked goods. However, I was feeling adventurous this weekend – maybe it’s the New Year motivation getting to me – so I tried my hand at something new.
So I actually originally set out to make a marble swirl cake, buuuut I accidentally dumped everything together (but I note in the recipe what should have happened if you want to make this as a swirl). Soooo if it’s mixed all together, this turns out a little dense, so portion slices accordingly :).
Also, allergy alert: this recipe includes walnuts, which could probably be substituted with another nut of your choice if your allergy allows.
Pumpkin Chocolate Loaf Cake
I have a bag of cacao powder in my pantry because at one point, my husband and I went on a superfood thing (think chia seeds), aka we wanted to be healthier and listened to marketing tactics. I’ve made a variety of snacks and desserts with the cacao powder that are “guilt-free” (a term from more marketing tactics). Really, I just like that it’s less sweet than milk chocolate and I don’t like dark chocolate, so it’s a great alternative. By the way, it’s great mixed with almond butter and rolled in almonds as a snack.
It would have been much prettier if I had made it as a swirl cake like I had originally intended. Next time!
Pumpkin Chocolate Loaf Cake
Servings: 12 slices
- 1.5 cups flour
- 1/4 tsp baking powder
- 1.5 tsp cinnamon
- 1.25 cups sugar
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp salt
- 3/4 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin
- 1/2 cup walnuts, divided in half
- 2 tbsp milk
- 2.5 tbsp cacao powder
- Preheat oven to 350°F and grease 8×4 loaf pan
- Combine dry ingredients (flour, baking powder, sugar) and spices (cinnamon, nutmeg, all spice) in a mixing bowl
- Whisk together vegetable oil and eggs and then add in pumpkin and mix together until smooth
- Fold 1/4 cup of walnuts into pumpkin mixture
- Combine milk and cacao powder until smooth
- Add dry ingredients to wet ingredients and mix until combine
- Note: in order to make this a swirl cake, do not mix in cacao/milk mix with others and set aside.
- Pour into loaf pan, smooth out the top, and sprinkle with remaining walnuts
- Note: in order to make this a swirl cake, pour half the batter into the pan, then half the cacao mixture and swirl with a knife. Then repeat with the other half of the batter and other half of the cacao mixture.
- Bake at 350°F for 55-65 minutes (until toothpick stuck in center comes out clean)
- Let cool until you’re too hungry to wait any longer
- Nom nom nom!
Estimated Nutritional Information (per slice): 321 calories; 18.8g fat; 31.2mg cholesterol; 39.8mg sodium; 107.1mg potassium; 37.5g carbs; 4.8g protein