Breads/ Cake/ Desserts

Chocolate Pumpkin Loaf Cake

There’s about to be a lot of pumpkin recipes flying out of this kitchen…just a heads up.  The hubs and I were at Costco yesterday and James asks me, “Can you make me just a regular pumpkin pie?”  I stop and I am like, “A regular pumpkin pie?  But what kind of crust do you want?  An Oreo cookie crust, a graham cracker crust or regular old school pie crust?”  Poor guy.  He rarely just gets a classic dessert without me adding something crazy to it, to make it over the top.  But the boy loves his pumpkin pie, so he shall have pie!  And Costco, of course, had a three-pack of large cans of pumpkin puree.  It was a deal…what can I say?  So a classic pumpkin pie is in the works.  As well as a copycat Starbucks lemon loaf.  Before going to Costco, James was waiting for me while I was in another store, and James said he was going to grab a coffee at Starbucks and wait for me there.  I said that was fine…but no cheating on me with store-bought desserts.  He knows the rules.  Well I guess he couldn’t resist the lemon loaf.  Mmmmm hmmmm….I cannot be outdone by Starbucks!!  And James also mentioned a caramel apple swirl loaf, but they were out of that.  I might have to research that and try to replicate that as well.  James keeps me busy with ideas.

I just happened to have everything to make this loaf cake, and it has been awhile since I have made a loaf cake.  I found this recipe and was loving the super dark color, and rich-looking cake.  It’s October and I am in the Halloween mood, so I figured pumpkin and the color black…perfect!  The “pumpkin” listed in the title is deceiving though.  This cake is more like a deep chocolate loaf cake with just a subtle hint of pumpkin.  I tried to amp up the pumpkin flavor a bit more, but it’s more chocolate than pumpkin.  I will do a regular pumpkin loaf soon too.  Because I still have a ton of pumpkin to use up, and there’s only a short time before I am on the Christmas baking bandwagon.  So if you love pumpkin desserts and you are in my town, I will drop some goodies off to you (drop me a line below)!  Otherwise my firefighters will start complaining that I am making them fat.  Whatever.  I saw the gravy James made for breakfast last week for them.  Clearly my baking is not the sole issue for weight gain here.

Oh and I am sooooo excited!  It was like Christmas for me yesterday.  I got in contact with a super cool company, Wilmax, that develops and manufactures fine porcelain, silverware and glassware.  I love their products and asked Wilmax if we could work together!  Wilmax sent me some gorgeous pieces (which I received yesterday), that I could use to showcase my desserts!  I am dying over how cute the tea cup set and coffee cup set are!  You guys…seriously…Wilmax’s products are gorgeous and I can’t wait to use them all!  Super quality products and the people there are great too.  Definitely go check out their website here.  You can buy directly from their website too!

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The coffee pot, coffee saucer set, spoon and dessert plate are all from Wilmax!!!

Chocolate Pumpkin Loaf Cake

Print Recipe
Serves: 12 Cooking Time: 50 minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/4 cups all purpose flour
  • 1/2 cup dark cocoa powder (I used Hershey's Special Dark Cocoa)
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup almond milk, room temperature
  • Crumble Topping:
  • 5 tablespoons cold butter, cubed
  • 1/2 cup all purpose flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • dash of nutmeg
  • Chocolate Layer:
  • 1 cup black colored candy melts
  • sprinkle of mini chocolate chips

Instructions

1

Preheat oven to 350-degrees. Prepare a 9-inch x 5-inch loaf pan by lining with foil and spraying with cooking spray. The foil is optional, but it makes it soooooo much easier to remove the cake from the pan as a whole.

2

In the bowl of your mixer, add your butter. Using the beater attachment, cream butter until pale in color. Add sugar to the butter and cream until fluffy and light. Scrape down the sides of your mixer and add eggs one at a time, completely mixing before adding the second egg. Beat until creamy and then add the pumpkin puree and vanilla extract.

3

Slowly add the flour, the cocoa powders, baking soda, pumpkin spice, and ground cinnamon to the mixer. Beat slowly until semi-incorporated. Slowly add the almond milk to the mixer. Once incorporated, turn mixer to medium and beat for 30-seconds until batter is creamy and all ingredients are fully incorporated.

4

Pour batter into prepared loaf pan and set aside to prepare the crumb topping.

5

In a small bowl, combine the cold butter, flour, sugar, pumpkin pie spice, cinnamon and nutmeg. Use a pastry blender, or two forks, to blend the mixture until it resembles course crumbs. I only used half of the mixture to top the loaf cake, but feel free to use as much as you want. I stored the leftover topping in the fridge and will put it on the next pumpkin loaf cake I am making.

6

Sprinkle desired amount of crumb topping onto unbaked loaf cake, gently pushing the crumb topping to the top of the cake to ensure that it adheres to the cake after it it done baking.

7

Bake loaf cake in oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean, without raw batter on it (a few crumbs are okay--you don't want a dry cake!). I checked mine after 45-minutes and it was still raw in the middle. I checked back every few minutes and mine baked for 53-minutes.

8

Remove cake from oven and let cool. Once cool, remove the cake from the pan.

9

Prepare the chocolate topping by placing candy melts in a microwave safe bow, and melting the chocolate in the microwave for 30-second intervals until chocolate is melted. Spoon melted chocolate over the top of the loaf cake, covering it. Immediately top with mini chocolate chips. Let chocolate layer set for approximately 30-minutes, before cutting into desired sized slices.

10

Store in an airtight container at room temperature.

Notes

The chocolate layer is completely optional. I tasted the cake with just the crumb topping and felt the cake needed a touch more sweetness, because the dark cocoa powder can have such an intense flavor. You can use candy melts or chocolate chips of your choice, melted, for the chocolate layer.

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Chocolate overload!!!!

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Any pumpkin dessert recipes you want?!  Let me know what’s on your mind!  I love comments!

XOXO,

Kelly

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2 Comments

  • Reply
    James W
    October 8, 2016 at 1:57 PM

    Great post and even better treat! We all loved the cake. So much so that we didn’t even make it back to the station to dig in. And I can’t wait to see what else you come up with now that you have a Costco portion of purée 😁

    • Reply
      Kelly
      October 8, 2016 at 1:59 PM

      Hahaha yeah I left out the secret picture you took of GT digging into them on the way back to the station!

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