This pumpkin bread is so moist and delicious (and melty), we just can’t get enough of it. I’ve been dreaming of toasting a slice and spreading it with cream cheese. With a cup of tea, it would be the perfect way to start a crisp fall morning. I may have to alter my sleep schedule just to allow for such a luxury. David must love this cake too because every time I look, there is a little less of it. I’m sure to catch him chocolate-handed one of these times.
To make this cake, preheat your oven to 350ºF. In a bowl, whisk together 1 cup of pumpkin purée, 3/4 cup of packed brown sugar, 1/2 cup of vegetable oil, 1/4 cup of milk, 2 eggs, and 1 teaspoon of vanilla extract.
Then, mix in 1.5 cups of flour, 1.5 teaspoons of baking soda, 1 teaspoon of instant coffee, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of cloves or allspice, and 1/2 teaspoon of salt. Once those ingredients are combined, fold in 1/2 cup of chocolate chips.
Pour the batter into a greased loaf pan.
Bake the cake for about 50 minutes or until a toothpick inserted into its center comes out clean. I removed mine from the oven while I was video chatting with my friend in Italy. She can’t find any baking soda there. I feel a little guilty for wafting this one right under her nose, but granted, she’s in Italy.
Let the cake cool and then let the yums take over. I hope this pumpkin bread suits your fall moods and cravings well.
This recipe is adapted from the Pastry Affair.
- Pumpkin purée- 1 cup
- Brown sugar- packed 3/4 cup
- Vegetable oil- 1/2 cup
- Milk- 1/4 cup
- Eggs- 2
- Vanilla extract- 1 teaspoon
- Flour- 1.5 cups
- Baking soda- 1.5 teaspoons
- Instant coffee- 1 teaspoon
- Cinnamon- 1 teaspoon
- Nutmeg- 1/2 teaspoon
- Cloves or allspice- 1/2 teaspoon
- Salt- 1/2 teaspoon
- Chocolate chips- 1/2 cup