Pumpkin Chocolate Loaf Cake With Frosting Recipe
Pumpkin Chocolate Loaf Cake With Frosting
Rated 5.0 stars by 1 users
Servings
12
Prep Time
20 minutes
Cook Time
70 minutes
Calories
491
This recipe's pumpkin and chocolate flavors are ideal for autumn, and the frosting adds a delectable finishing touch. Why not give it a shot? Your family will be grateful!
Kitchen Science
Ingredients
¾ cup Granulated sugar
¾ cup Packed brown sugar
½ cup Canola oil
2 large Eggs
1 cup Pumpkin puree
1 tsp. Baking soda
1 tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Table salt
1 ¾ cups All purpose flour
¼ cup Dark cocoa powder
⅓ cup Milk
1 ½ cups Chocolate chips
¼ cup Unsalted butter
½ cup Packed brown sugar
2 tbsp. Milk
½ tsp. Vanilla extract
1 ¼ cups Powdered sugar
2 tbsp. Mini chocolate chips
For the Bread:
For the Frosting:
Directions
Set the oven's temperature to 350 °F.
Apply a non-stick baking spray to a 9” x 5” bread pan.
- Mix the oil, sugars, eggs, and pumpkin until well combined.
- Combine the cinnamon, baking soda, salt, nutmeg, cocoa powder, and flour.
- Slowly whisk it into the sugar mixture with the milk once in a while. Gently mix in the chocolate chips using your hand.
- Spread the batter evenly in the prepared bread pan.
- Bake for 70 minutes or until a stick inserted into its center emerges with visible moist crumbs.
- Gently remove it from the oven and leave it to cool for 13 to 15 minutes in the pan.
- Transfer it to a plate by flipping it and letting it cool down.
In a small saucepan, begin melting the butter.
- Add the brown sugar and mix well for 2 minutes until it dissolves completely.
- Add the vanilla and milk to the mixture. Let it cool for 5 minutes, then apply the powdered sugar.
- Evenly spread on the top of the cooled bread immediately. Top it with mini chocolate chips if desired.
Recipe Note
Use extra chocolate chunks if you can't find the caramel-filled chocolate chips.