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Continuing my pumpkin theme for the month, here’s a tasty recipe for some Pumpkin Loaf Cake with Chocolate Chips! And even better, it’s a non-dairy recipe. This cake is perfect for the weekend and also for all the holidays meals.
Let’s not forget that fall is the perfect time to enjoy pumpkin and this cake is a perfect choice.
The cake is super moist and packed with flavor. The chocolate chip in it just makes it even more delicious. You can also make it without the chocolate chip or maybe with another adding like pecan nuts or raisins. You can choose whatever you like! I chose chocolate chip because come on, they’re chocolate chips!
In this recipe, I only used 1 cup of pumpkin puree, if you are looking for more ways to use pumpkin puree then be sure to check out my pumpkin latte post. Another ingredient for this cake is pumpkin spice, I shared a homemade recipe so be sure to check it out before you buy from the store. I mean, it’s super easy to make and saves you some money!
The recipe is very easy and quick to make. While the baking time is an hour, it is so worth it! I didn’t garnish the cake and served it as is, but if you want it to be more festive then you can add some frosting made with 1 cup of powdered sugar and 2 tablespoons of boiling water. Another option is to garnish with powdered sugar on top of the cake or with chocolate ganache. Many options but no garnish is also great!
The recipe yields one loaf, however if you need a bigger cake, simply double the ingredients.
Here is the recipe for this yummy parve Pumpkin Chocolate Chip Loaf Cake: