Cake of the Day: Chocolate Chip Pumpkin Loaf from ‘Clean Green Eats’
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Candice Kumai shares a pumpkin favorite that’s loaded with chocolate chips and deliciously gluten-free from her book Clean Green Eats.
Photo: Evi Abeler
Chocolate Chip Pumpkin Loaf
Yields one 8-inch loaf
Chocolate plus pumpkin: simple, moist, delicious. Enough said.
Coconut oil or olive oil cooking spray, for the loaf pan
3 tablespoons unsalted butter, softened
½ cup packed organic dark or light brown sugar
2 large eggs
1¾ cups (one 15-ounce can) 100 percent pure pumpkin purée
2 tablespoons unsweetened almond milk
1¾ cups all-purpose or gluten-free flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
2 teaspoons pumpkin pie spice
¼ teaspoon sea salt
1 cup semisweet chocolate chips or mini-semisweet chocolate chips
Preheat the oven to 350?F. Line an 8 x 4-inch loaf pan with parchment paper and lightly coat with coconut oil or olive oil cooking spray.
In a large bowl, using a whisk, gently combine the softened butter with brown sugar and add the eggs, one at a time. Add the puréed pumpkin and the unsweetened almond milk and whisk to combine. Set aside the wet ingredients.
In a separate medium bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and sea salt. Using a rubber spatula, fold the dry ingredients into the wet, then gently fold in the chocolate chips.
Bake the bread on the middle rack for about 40 minutes, or until the top is golden brown and the loaf is firm to the touch. Allow the loaf to cool before handling.
When the bread is cool, slice with a serrated knife. Spread with a dollop of pumpkin butter or regular butter for an extra-special treat.
Reprinted with permission from Clean Green Eats by Candice Kumai (Harper Wave.)
Step into fall with more Cakes of the Day:
Boozy Butterscotch Cinnamon Roll Cake
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