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 8x4-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.