It took me a long time to find an Autumn bake that I fancied trying – there’s a lot of flavours of Autumn floating around that aren’t my thing, but something I’ve never tried is pumpkin – I’ve never even tried a pumpkin spiced latte – and I call myself a blogger…
I spotted this pumpkin chocolate chip recipe and it looked absolutely delicious, so, after I’d spent a couple of weeks searching for canned pumpkin, I spent today finally making this Pumpkin Patch Chocolate Chip Loaf Cake. Enjoy!
You will need
190g all purpose flour
1 1/2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
75ml oil
100g white sugar
110g brown sugar
2 large eggs
1 tsp vanilla extract
300g canned pumpkin
170g chocolate chips
Method
Preheat the oven to Gas Mark 4 – around 177oC. Before you start anything, get a 9×5 inch load tin and grease and flour the bottom and sides ready for the mix. Then, in a bowl whisk together your flour, pumpkin pie spice, baking powder, baking soda, and salt until combined.
In a seperate bowl, whisk together the oil and your sugars until you have a smooth mixture. Then, add the vanilla extract and eggs, and whisk into the mixture. Lastly, stir in the canned pumpkin.
Fold the flour mixture into the pumpkin mixture until it’s combined into one mix, then fold in the chocolate chips, and mix in. Keep back enough chocolate chips for sprinkling on the top.
Pour the mixture into the loaf tin and sprinkle the leftover chocolate chips on the top. Bake in the oven for 45-55 minutes, or until you can put in a a knife and it comes out clean. If you want a little extra decoration you can also add some chocolate icing to the top.
And voila! One super-Autumn style loaf cake.
xx
