Delicious and flavorful, this easy to make Pumpkin Loaf Cake is real Fall treat. It's made with all HEALTHY ingredients, packed with Fall spices and bursting with sweet pumpkin flavor. It's a super tasty pumpkin recipe you don't want to miss this season.
Fall has definitely arrived. The leaves have turned yellow and started to fall. The streets are wet from morning fog. Moist air is filled with the smell of wood and the days are getting shorter. And what else to do around the house, than to bake some sweet desserts.
Since pumpkins are now in season, I decided to bake this Pumpkin Loaf Cake recipe for my boys.
Pumpkins are super nutritious and so sweet and flavorful. Mixed in delicious loaf cake with spices and chunks of dark chocolate - they are just irresistible.
Pumpkin is one of the best-known sources of beta-carotene, a powerful antioxidant known to give orange vegetables and fruits their vibrant color and which is converted to vitamin A in the body. Consuming one cup of cooked pumpkin will provide you with over 100% of your daily needs for vitamin A.
Well I’m impressed... Also pumpkin is one of the low-calorie fruit. 100 g has just 26 calories and contains no saturated fats or cholesterol. However, it is rich in dietary fiber and minerals like copper, calcium, potassium and phosphorus.
To make this Pumpkin Loaf Cake I used homemade pumpkin puree made from fresh pumpkin I bought on farmers market. Using fresh pumpkin and preparing it yourself will give you the most health benefits.
If you decide to make your own pumpkin puree, preparation is pretty easy. Just peel pumpkin and slice it to bite size pieces. Put it in a cooking pan and add water. Cook until pumpkin is softened (around 15 min), drain water and blend pumpkin until smooth. Put puree in a glass jar and store in the refrigerator. Prepared, puree may stand in the fridge for several days and can be used for the preparation of various pumpkin dishes.
Pumpkin puree gave the cake desired moisture and sweetness, while spices - Ceylon cinnamon, allspice, and nutmeg are responsible for the overwhelming cake fragrance.
Pumpkin Loaf Cake is really easy to prepare and of course, it is moderate in calories.
To make this Pumpkin Loaf Cake even more nutritious, I used whole grain flour. Also, I used natural sweetener - pure maple syrup, but you can substitute syrup with honey.
What makes this Pumpkin Loaf Cake super special, is dark chocolate chunks that hides in every sweet bite. It melts in your mouth while cake is still warm, adding sweetness to the cake. I suggest you serve this pumpkin loaf cake with pumpkin cheese spread. Spread’s soft sour taste wonderfully complements the sweet taste of the cake.
Now I'll let you enjoy this fragrant deliciousness.
Happy fall season everyone!
Pumpkin Loaf Cake
Ingredients
- 1 ¾ cups whole grain flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Ceylon cinnamon
- ⅓ teaspoon nutmeg
- ⅓ teaspoon allspice
- ⅓ teaspoon Himalayan salt
- 2 large eggs
- ½ cup pure maple syrup
- 1 ½ cups pumpkin puree
- 4 tablespoon extra virgin coconut oil melted and cooled
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 356F (180C). Put baking paper in a 9x5 baking pan and grease a bit with coconut oil.
- Mix the dry ingredients - flour, baking powder, baking soda, spices and salt in a large bowl.
- In a separate bowl, beat the eggs. Add honey or syrup, pumpkin puree, coconut oil and whisk until well combined.
- Add dry ingredients to wet ingredients and stir until combined. Stir in chocolate chips.
- Pour mixture into prepared baking pan.
- Bake for 35-40 minutes, until a toothpick inserted in comes out clean.
Notes
Nutrition
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Marianne says
This looks amazing and I can’t wait to make it! I’m wondering if any adjustments would need to be made for high altitude…?? (I’m at 4500 feet.)
Natalie says
Hi Marianne, I never baked at high altitudes, but I consulted my friends high altitudes bakers. You need to decrease baking powder for 1/8, increase coconut oil by 1 tablespoon and increase the oven temperature by 25F. Bake it for at least 40 minutes. Use the toothpick method to check if the cake is baked.
Gina says
Love this cake for an afternoon snack in the winter with some tea. It's got a lovely dense and moist texture that really satisfies!
Marie Brett says
Hi Natalie om wondering how long this would keep in fridge, any idea?? Or could You freeze it as it is?? I would love to make these ahead of Christmas & give them all wrapped fancy as Christmas gifts. Thanks, Marie
Natalie says
Hi Marie, actually I never freeze it, so I'm not sure would that work. I guess it would, as this loaf is similar to any cake or bread. But I can't be 100% sure. BTW I love the idea of wrapping this loaf as Christmas gift :)