A lovely and moist quick chocolate pumpkin loaf cake you can bake up and serve in under an hour, hour and a half at most. It has a very tender crumb, with a rich chocolate and pumpkin flavour. You can glaze it with a simple sugar glaze, which is what I did, or you can glaze it with chocolate ganache, melted dark chocolate, or even some pumpkin spice latte whipped cream. Serve it with coffee and enjoy!
Ingredients
150 grams butter, softened
150 grams granulated sugar
2 medium eggs
200 grams pumpkin puree
½ teaspoon vanilla bean paste
120 grams plain flour
4 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon allspice
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
Preparation
Place the softened butter in a large bowl, add in the sugar, and beat with an electric mixer on high, until lighter in colour and creamy. It should take about 3-4 minutes, depending on the speed of your mixer. Add in the eggs, one at a time, beating well after each. Add the pumpkin puree, and the vanilla bean paste, then blend everything well. Sift together the dry ingredients, add them to the batter, then fold them through using a spatula, until the batter is uniformed.
Grease a small loaf pan (9x5"), then sprinkle in about 2 teaspoons of unsweetened cocoa, and shake the pan as you would do if you were flouring it, then pour in the batter, level it, and bake immediately in a preheated oven, at 180°C (350°F), for about 35-40 minutes. The toothpick should come out clean. Let the cake cool in the pan for about 10 minutes, then remove it to a wire rack, and let it cool completely. Yields 6 servings.
