Pumpkin Chocolate Chip Loaf Cake
If you are new to baking, this warm pumpkin chocolate chip recipe is for you! Quick breads are, in my opinion, one of the easiest ways to practice one's baking skills as there is no yeast that needs activating, no kneading required and can be done in less than 2 hours !
I love recipes that are easy to play around with by incorporating with what you have on hand and this recipe is all of that as it can be made with all the things you probably already have in your pantry.
If you have never tried pumpkin and chocolate together, you need to as they really are like an elite flavor combination ! As the pumpkin and all the spices incorporate all the amazing flavors of fall and the dark chocolate chips just bring it all together to make this an amazingly decadent little loaf that has a ton of depth in flavor.
Pumpkin Chocolate Chip Loaf
*Serves 8*Ingredients / Batter
2 cups - all purpose flour
1 ½ cup - brown sugar
1 tsp - baking powder
1 tsp - baking soda
½ tsp - salt
1 tsp - cinnamon
¼ tsp - nutmeg
½ tsp - ginger
1/4 tsp - cloves
¼ cup - apple sauce
1 ½ - cups pumpkin puree
1/4 cup - coconut oil
1/2 cup - oat milk
1 tbsp - apple cider vinegar
1 tbsp - vanilla extract
Tools you will need
Measuring Cups n Spoons
2 Large Mixing Bowl
Whisk
Loaf Pan
Instructions
Step 1 - Gather all ingredients & measure everything out
There is nothing worse than going to make something and realizing you don’t have the stuff ! Gather all the essential mise en place and measure out your dry and wet ingredients in separate bowls.
I always like to mix the apple cider vinegar with the oat milk to allow it to create a sort of “buttermilk”. After measuring everything out, give a whisk to the dry ingredients and then add in the wet ingredients and gently whisk everything together.
Step 2 - Grease the loaf pan & pour in the batter
Grease a loaf pan and pour in your batter drawing a line in the center with your spatula or knife, this will give the loaf some direction when the batter rises in the oven, making a more neat loaf that rises evenly.
Bake loaf for about 60 min at 325 degrees Fahrenheit. This allows the batter to bake low n slow without burning.
Step 3 - Let the loaf rest
I like to check my loaf by poking it all the way through the center with a tooth pick. I try to avoid doing this for baked goods when I can but for something like this, we just gotta check ! If the tooth pick comes back with no batter, then you are good to go. When the loaf has cooled down, allow some time for it to set before attempting to take it out. Let it cool down for at least an hour before cutting into it. Once the loaf has cooled down and you are ready to cut, cut the loaf in half, and then cut those 2 halves in half again. Do this until you have 8 evenly cut slices, enjoy right away and save the left overs in a food safe air tight container for up to 7 days.
