Chocolate goes with everything, even pumpkin.
Dark chocolate chips and semi-sweet mini chocolate chips make this pumpkin loaf cake a winner. The pumpkin does not overpower the cake, but adds enough moisture to make it desireable along with a dollop of whipped cream.
It's amazing that even people who do not normally enjoy pumpkin flavor like this recipe. It's easy to make and easy to share due to it's compact size and heavier crumb.
Gram never made it with chocolate chips (I added the chocolate chips), but she always topped it with her dairy fresh homemade whipped cream. Try it in a 9"x 4" loaf pan or an 8" round pan. I like the loaf pan since it's easy to slice and to package up for the freezer. I let half of it freeze for about a month so we have snacks later. Otherwise, I keep under a dome on the kitchen counter for right now snacking.
Prepare the 9"x 4" loaf pan:
- Lightly brush the pan on the bottom and the sides with softened butter.
- Line the pan with two pieces of parchment paper. One goes up the long sides and the other piece goes up the ends so the paper overlaps a couple of inches on all four sides. I always put a little butter in between the layers of parchment paper so they don't slide around while I'm pouring the batter into the pan. When the loaf cake has baked and mostly cooled on a rack the cake is easy to lift out onto a serving tray or platter by grabbing the overlapped sides of parchment paper.
Preheat oven to 350F degrees.
1 3/4 C Flour
1 t Baking powder
1/2 t Baking soda
1/2 t Apple Pie spice
1 t Cinnamon, ground
1/2 C Butter, melted (1 stick)
1/2 C Sugar
1/3 C Brown sugar, packed
2 Eggs, large
2 1/2 T Heavy whipping cream
2 t Vanilla extract
1/2 C Chocolate chips, semi-sweet, divided
1/2 C Chocolate chips, dark, divided
1/2 C Pecans, rough chopped, divided
Make the loaf cake:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and spices. Set aside.
- In another medium bowl, whisk together the melted butter, sugar and brown sugar.
- Whisk in the eggs, heavy whipping cream and vanilla extract.
- Add the wet mixture to the dry mixture and whisk or stir until completely combined.
- Fold in most of the semi-sweet chips, the dark chocolate chips and pecans. Save some chips for sprinkling on top of the batter.
- Pour the batter into the prepared baking loaf pan.
- Sprinkle the remaining semi-sweet chips, dark chocolate chips and pecans on top of the batter.
- Bake at 350F degrees for 45-55 minutes.
- Test it with a toothpick when it has baked 45 minutes. After sticking the toothpick in the center, if it comes out clean, the loaf cake is done. If not, continue to bake and check it again via the clean toothpick test.
- Take out of the oven and cool for 20 minutes on a rack. Then pull it out of the pan by lifting it with the parchment paper overlapping sides.
Serving ideas for the loaf cake:
- Serve the cake warm with homemade whipped cream.
- Drizzle maple syrup or honey on individual slices.
- Spread individual slices with soft butter or cream cheese frosting.
- Indulge a little and break up into small chunks to dress up whipped cream topping on hot café mocha or chai tea. Bake your own memories.