Oh my, I’ve been planning to put this recipe on the blog for I don’t know how long. I just didn’t have the photos for final, baked cake and that’s why the recipe lingered in the waiting list for months and months, for more than a year actually. I am so happy that I can finally publish it, because it became a serious burden!!
So, pumpkin. The ingredient of the season. The cute orange plant. The star of halloween, the part-time car of Cinderella. Yes, pumpkin.
This cake uses quite a bit of pumpkin puree that keeps the recipe orange and moist enough. The addition of chocolate chips turns this into a great cooperation between two of my favourite ingredients. For puree, I generally use canned pumpkin (which you can find in K-market in Kamppi for instance). But when there are a lot of fresh pumpkins hanging around the market like nowadays, you can also make your own pumpkin puree (a good recipe for homemade pumpkin puree can be found here). Just remember that if you buy canned pumpkin puree, make sure that it is only pumpkin and not pumpkin pie mix.
Some people actually call this cake “Pumpkin Chocolate Chip Bread”. Stephanie Jaworski explains it as this: since you are using a loaf mould, you can call it bread if you like. Whatever you call it, focus on the taste: it is delicious!!
The cake is very easy, you don’t even need to use a hand or stand-in mixer, just use a whisk to mix all the ingredients and fold in the chocolate chips. It doesn’t take more than 5 minutes to prepare the batter, once you have all the ingredients ready. Even if I am not baking or cooking something to take photos and put in the blog, I prepare the exact amount of ingredients before starting to bake or cook. By doing so, I can prepare the food much more quickly and I do not accidentally forget to put an ingredient (or measure something incorrectly).
So here is, finally, a yummy pumpkin recipe for you! Cheers!
Difficulty: ★☆☆ (Easy)
(makes 1 loaf, with a pan of dimensions: 26x10x7.5cm)(recipe adapted from The Java Cupcake blog)
1 2/3 cup / 4 dl flour
1 cup / 2.4 dl granulated white sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup / 2.4 dl pumpkin puree (canned or homemade, read above)
3/4 cup / 12 tbsp vegetable oil
1 tsp / 5 ml vanilla extract
1/4 cup / 4 tbsp sour cream
1 cup & 1/4 cup / 2.4 dl & 4 tbsp chocolate chips, divided
1. Preheat the oven to 180C. Grease your pan.
2. Sift flour, sugar, salt, baking powder and baking soda in a mixing bowl.
3. In another, medium bowl, put pumpkin puree, eggs, vegetable oil, vanilla extract and sour cream.
4. Whisk the wet ingredients (or use a hand mixer if you like) until they are incorporated.
5. Pour wet ingredients mixture into sifted flour mixture. Add 1 cup of chocolate chips and fold.
6. (Sorry, no photo for this last part, but it’s easy!) Pour the batter in the pan. Spread remaining 1/4 cup chocolate chips on the surface of the cake. Bake in the middle rack of the oven for about 70 minutes, or until a toothpick inserted in the middle comes out clean. Once baked, let the cake cool inside the pan and then take it out and serve.