This tasty and easy to make loaf cake is made even better because the recipe makes two cakes: one to eat and one to share (or freeze).
This cake follows the typical loaf cake rules: do not over mix and do not over bake. These loaves turn out a beautiful rich orange/brown color dotted with chocolate chips throughout.
The loaves are moist and delicious, with unexpected semi-sweet chocolate chips and a mild pumpkin spice flavor that works great as a breakfast treat or dessert. The cakes are definitely better the second day, after all the flavors kind of meld together and intensify a bit.
Here is how you can make your own loaves:
You can find the entire recipe here.
This recipe calls for 3 cups of granulated sugar. I felt that would be a little too sweet for me so I cut it back to two cups sugar and the loaves were plenty sweet (never missed the extra cup of sugar!)…as for the spices, I added 1/2 tsp. freshly ground black pepper and 1/2 tsp. pumpkin pie spice just because I like a lot of flavor.
Spray two 9″ loaf pans with Pam for Baking and set aside. Preheat oven to 350 degrees.
Whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, salt, 1/2 tsp. black pepper if using and 1/2 tsp. pumpkin pie spice if using. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whisk together the pumpkin puree and oil until combined.
Add the sugar (remember, I used 2 cups instead of 3 cups sugar) and whisk until combined. Add the eggs one at a time followed by the vanilla. Add the water and whisk until combined.
Remove bowl from electric mixer. Using a spatula, fold the dry ingredients into the wet ingredients. This is a good time to add the chocolate and butterscotch chips.
When there are no traces of flour left, divide the batter equally into the prepared loaf pans. I use a digital scale to figure out half the batter (My bowl weighs 1020 grams so I can subtract that amount after I weigh the bowl with the batter inside then divide the number in half).
After the batter has been transferred to the pans, lightly tap them on the counter to even out the batter. Bake for 1 hour and 15 minutes, turning the loaves halfway through the baking process. The loaves are done when a toothpick inserted into the tops comes out clean.
Let loaves cool for 15 minutes before removing from pans. Let loaves cool completely on a wire rack before storing. Cakes taste best the second day.
These loaves freeze very well. Wrap completely cooled cake in plastic wrap and place in ziplock baggie before freezing.
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