This Pumpkin and Chocolate Chip Loaf is moist, tasty and delicious.
Especially when served warm with a slab of butter.
Method
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Grease a loaf tin well with canola oil and line the bottom with baking paper.
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Preheat the oven to 180 degrees.
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Using electric beaters, cream the butter and caster sugar together until light and fluffy.
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Add the eggs one at a time and mix well.
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Sift the flour twice together with the cinnamon.
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Using a large metal spoon, add the flour and cinnamon mix a little at a time and fold into the mix alternatively with spoonfuls of the mashed pumpkin.
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Add the chocolate buttons and apple juice.
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Pour into the cake tin and smooth over the top.
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Bake for 1 hour or until your skewer comes out clean.
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Allow to cool in the tin for 10 minutes before turning the pumpkin and chocolate chip loaf out onto a wire rack to cool.
Recipe Hints and Tips:
- Pumpkin and Chocolate Chip Loaf is suitable to freeze. Allow to cool to room temperature, double wrap in plastic wrap and freeze for up to two months.
- Dust with icing sugar to serve.
- The sweeter and riper the pumpkin, the more delicious the loaf will be.
The pumpkin and chocolate sounds odd together, huh? But actually, it’s reaaaaaalyyy good!!
But it is great cake to serve at Halloween (if you’re into that) and definitely a healthier option than all of those lollies your kids will bring home if they plan on making the trick or treating rounds this year. Enjoy!
