Double Chocolate Pumpkin Spice Loaf Cake
This super moist extra chocolatey loaf cake can’t really be called a “bread”. It is simply a cake baked in loaf form. I basically just dump all the ingredients into the mixer but you could easily mix by hand. The mayo may seem like a weird ingredient, but it is really just replacing the oil you would usually put into a cake and keeps this one super moist even after it is sliced for a few days. You can make it with or without the pumpkin spice. Without, it will just be a super moist chocolate cake with the spice, it more seasonal. My son has eaten almost the entire loaf by himself without the pumpkin spice and he is a picky eater so I think you are safe either way. I have also used butternut squash puree (since I had it on hand) and it worked as well. The house will smell delightful while this bakes as well so it would be perfect to throw into the oven before having guest over and then you can offer them some coffee and a slice of cake.
Ingredients:
1 cup pumpkin puree (or butternut squash puree)
1 cup brown sugar
1 cup mayo (I used vegan Mayo-Hellmann’s Brand but just use what you have)
1 cups AP flour
1 tsp baking soda
1 tsp pumpkin spice
2 tbsp unsweetened cocoa
1/2 tsp salt
4 tbsp brewed coffee or espresso
1 tsp vanilla extract
1/2 cup chocolate chips
Recipe:
Preheat the oven to 350 F. Line a loaf pan with parchment paper.
In a mixer or large mixing bowl, add the pumpkin puree, brown sugar and mayo. Whisk or mix to combine for 2-3 minutes.
Add the vanilla extract, coffee and cocoa powder and mix again to combine.
Then add the flour, baking soda, salt and pumpkin spice and mix until just combined. Pour in the chocolate chips, reserving a few for the top of the loaf and gently combine all together.
Pour the cake mixture into the lined loaf pan and then top with the remaining chocolate chip. Bake in oven for 60-65 minutes until a knife or skewer come out clean.
Allow to cool for a few minutes in the pan then remove and allow to cool for another 20 minutes but if you cut into it earlier, it will be ok.
Store at room temperature for 5-7 days if it lasts that long:)
