Pumpkin Chocolate Loaf Cake

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!

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Voilà!

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Pumpkin chocolate loaf cake…with 2 pieces missing



Recipe

Pumpkin Chocolate Loaf Cake

Servings: 12 slices

Ingredients

  • 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

Method

  1. Preheat oven to 350°F and grease 8×4 loaf pan
  2. Combine dry ingredients (flour, baking powder, sugar) and spices (cinnamon, nutmeg, all spice) in a mixing bowl
  3. Whisk together vegetable oil and eggs and then add in pumpkin and mix together until smooth
  4. Fold 1/4 cup of walnuts into pumpkin mixture
  5. Combine milk and cacao powder until smooth
  6. 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.
  7. 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.
  8. Bake at 350°F for 55-65 minutes (until toothpick stuck in center comes out clean)
  9. Let cool until you’re too hungry to wait any longer
  10. 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

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