Pumpkin Loaf Cake with Pecans and Dark Chocolate Chunks
As the crisp, cool air begins to whisper the arrival of autumn, there’s nothing quite like embracing the season with the warmth and comfort of homemade baking. Among my treasured recipes, the pumpkin cake holds a special place in my heart and kitchen. This delightful cake, rich with warm spices, is not just a treat; it’s a celebration of the changing seasons.
The beauty of this pumpkin cake lies in its simplicity and the deep, comforting flavours it embodies. Each bite is a blend of cosy autumnal spices and the naturally sweet, earthy tones of pumpkin – a perfect match as the leaves start to turn golden and the evenings grow longer.
This cake is more than just a personal favourite; it has become a tradition. As the weather cools down, the kitchen becomes a haven where the magic of baking brings warmth and joy. The aroma of the cake, infused with spices like cinnamon, nutmeg, and cloves, fills the home, creating an atmosphere of comfort and hospitality.
One of the joys of baking this pumpkin cake is the opportunity to share it with others. I always make extra, wrapping slices beautifully to gift to my neighbours. It’s a small gesture that brings immense joy and fosters a sense of community. There’s something incredibly heartwarming about sharing a homemade treat.
Whether you’re a seasoned baker or trying this recipe for the first time, the pumpkin cake is sure to bring warmth and delight to your kitchen. It’s not just about the flavours and aromas; it’s about creating memories and moments of togetherness during the beautiful autumn season. So, as you prepare to bake, remember that each ingredient adds its own touch to this tapestry of flavours; each stir of the batter is a step towards creating warmth, and every slice shared is an opportunity to spread joy.
Basic Ingredients for Pumpkin Loaf Cake with Pecans and Dark Chocolate Chunks
Loaf Cake:
All-Purpose Flour: Provides the structure of the bread. Its gluten content helps the bread rise and maintain its shape.
Baking Soda: Acts as a leavening agent, reacting with the acidic components (like pumpkin puree) to create carbon dioxide bubbles, making the bread rise and become fluffy.
Cinnamon, Nutmeg, Cloves, Ginger Powder: These spices are classic in pumpkin bread, giving it a warm, aromatic flavor typical of fall-inspired baked goods.
Salt: Enhances the overall flavor of the bread and balances the sweetness.
Pumpkin Puree: Adds moisture, a subtle sweetness, and a distinct autumnal flavor. It also contributes to the bread’s tender texture.
Eggs: Bind the ingredients together, add moisture, and help the bread rise.
Vegetable Oil : Adds moisture and ensures the bread is tender and not too dry.
Water: Adjusts the batter’s consistency and adds additional moisture.
Sugar: Sweetens the bread and contributes to its tender texture.
Dark Chocolate Chunks:
Dark Chocolate: Adds a rich, indulgent flavor and complements the spices and pumpkin.
Pecans: Provide a crunchy texture and nutty flavor.
Preparation Tips for Pumpkin Loaf Cake with Pecans and Dark Chocolate Chunks
- Sift dry ingredients to prevent lumps and ensure even distribution of spices and baking soda.
- Mix wet and dry ingredients separately before combining to avoid overmixing, which can lead to dense bread.
- Fold in the chocolate and pecans gently to keep the batter airy.
Serving Tips for Pumpkin Loaf Cake with Pecans and Dark Chocolate Chunks
- Serve slices warm or at room temperature.
- It pairs wonderfully with a cup of coffee or tea.
- Can be served with a spread of cream cheese or butter for extra richness.
storage tips
- Once cooled, store the bread in an airtight container at room temperature for up to 3 days.
- It can be refrigerated for up to a week.
- For longer storage, wrap the bread in plastic wrap, then aluminium foil, and freeze for up to 3 months. Thaw at room temperature when ready to eat.
Pumpkin Loaf Cake with Pecans and Dark Chocolate Chunks
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- ½ tsp cloves powder
- ¼ tsp ginger powder
- ½ tsp salt
- 1 can (425g) pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 1 ¾ cups sugar
Toppings:
- ¼ cup dak chocolate (70%), roughly chopped
- ½ cup pecans, roughly chopped
Instructions
- Pre-heat oven at 180°C. Grease two 8×4-inch loaf pans and dust with flour.
- In a medium-sized bowl, prepare the dry ingredients by sifting together the flour, baking soda, cinnamon powder, nutmeg powder, clove powder, ginger powder and salt.
- Using a stand mixer on medium speed, combine the pumpkin puree, eggs, oil, water and sugar until well blended. Add the dry ingredients and mix for about a couple of minutes. Don’t over-mix the batter, as not to take the air out the dry mixture. Remove the bowl from the stand mixer, and using a spatula, fold in the chopped chocolate and pecans.
- Evenly pour the batter into the loaf pans and sprinkle the chopped chocolate and pecans over the batter. Bake for about 50–60 minutes or until wooden pick inserted in the centre of the cake comes out clean.
- Once the cake is cooked, remove from oven and allow to cool for about 20 minutes before serving.
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