Hello, lovely bakers! Get ready to treat yourself to a sweet and cozy delight: Pumpkin Chocolate Chip Loaf Cake with Caramel Drizzle. Whether you’re craving something for fall or want to add a little warmth to your baking, this moist and flavorful cake will do the trick. Plus, who doesn’t love a touch of caramel on top? Let’s get started on this delicious journey!
Introduction
Pumpkin season is the best time to indulge in comforting baked goods, and this Pumpkin Chocolate Chip Loaf Cake with Caramel Drizzle is no exception! This recipe combines the rich flavors of pumpkin and chocolate, topped with a luscious caramel drizzle that makes each bite unforgettable. It’s perfect for gatherings, or even just as a snack to enjoy with a cup of coffee or tea.
Baking this loaf cake brings back memories of crisp autumn days, the smell of spices filling the kitchen, and the joy of sharing a sweet treat with family. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress!
Ingredients
To prepare this comforting Pumpkin Chocolate Chip Loaf Cake with Caramel Drizzle, you’ll need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ¼ cup caramel sauce (for drizzle)
- Extra chocolate chips for topping
Optional Substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- If you prefer a healthier version, you can use coconut oil instead of vegetable oil and swap the sugars for coconut sugar.
How to Make Pumpkin Chocolate Chip Loaf Cake
Follow these steps to create your own delicious Pumpkin Chocolate Chip Loaf Cake with Caramel Drizzle:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, combine the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle caramel sauce over the cooled loaf before serving.
Enjoy the delightful combination of pumpkin, chocolate, and caramel!
Helpful Tips
- Don’t overmix the batter: This can make your loaf dense instead of light and fluffy.
- To avoid sinking chocolate chips, toss them in a bit of flour before folding them into the batter.
- Let the cake cool completely before adding the caramel drizzle to avoid it melting into the loaf.
Cooking Tips
- Use a silicone loaf pan if you have one—it makes it easier to remove the loaf without sticking.
- For a deeper flavor, you can substitute the cinnamon and nutmeg with a pumpkin spice blend.
- If you’re in a hurry, you can microwave the caramel sauce for 10-15 seconds to make it easier to drizzle over the cake.
Serving Suggestions
This Pumpkin Chocolate Chip Loaf Cake pairs beautifully with a hot cup of coffee, tea, or even a pumpkin spice latte for an extra autumnal treat! Serve it warm, and if you’re feeling indulgent, add a scoop of vanilla ice cream on the side.
For a festive presentation, top the loaf with extra caramel sauce and a dusting of powdered sugar before serving at holiday gatherings or parties.
Nutritional Information
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 45g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 6g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 210mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 27g
- Vitamin A: 800 IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 2mg
This Pumpkin Chocolate Chip Loaf Cake provides a good source of fiber and Vitamin A thanks to the pumpkin puree, making it a relatively wholesome treat when enjoyed in moderation.
Storage and Leftovers
Refrigerate: Store the loaf cake in an airtight container in the fridge for up to 5 days. The caramel drizzle may soak into the cake over time, making it even more moist.
Reheat: If you’d like to enjoy a warm slice, microwave individual portions for 10-15 seconds.
Freeze: Wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Pro Tip: To keep the loaf fresh, wait to add the caramel drizzle until just before serving, especially if you’re storing or freezing the cake.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned? Absolutely! You can substitute canned pumpkin with an equal amount of homemade pumpkin puree. Just make sure it’s well-drained to avoid excess moisture in the batter.
What if I don’t have caramel sauce? You can make your own by melting ½ cup sugar in a saucepan, then adding 2 tablespoons of butter and ¼ cup heavy cream. Stir until smooth and creamy!
Can I make this recipe vegan? Yes! Swap the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free chocolate chip brand.
Why did my loaf sink in the middle? This could be due to overmixing or opening the oven too early. Make sure to mix the batter until just combined and avoid peeking until at least 45 minutes into baking.
Related Recipes
Here are a few more comforting treats you might love:
Check out these recipes and discover more delicious ways to satisfy your cravings!
Conclusion
There you have it—a mouthwatering Pumpkin Chocolate Chip Loaf Cake with Caramel Drizzle that’s sure to become a favorite. This recipe is perfect for any occasion, whether you’re baking for a cozy weekend or impressing guests at a dinner party. Don’t forget to share your baking experiences and let us know how you put your own spin on this sweet treat!
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Pumpkin Chocolate Chip Loaf Cake with Caramel Drizzle
Description
Hello, lovely bakers! Get ready to treat yourself to a sweet and cozy delight: Pumpkin Chocolate Chip Loaf Cake with Caramel Drizzle. Whether you’re craving something for fall or want to add a little warmth to your baking, this moist and flavorful cake will do the trick. Plus, who doesn’t love a touch of caramel on top? Let’s get started on this delicious journey!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ¼ cup caramel sauce (for drizzle)
- Extra chocolate chips for topping
Optional Substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- If you prefer a healthier version, you can use coconut oil instead of vegetable oil and swap the sugars for coconut sugar.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, combine the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle caramel sauce over the cooled loaf before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Don’t overmix the batter: This can make your loaf dense instead of light and fluffy.
- To avoid sinking chocolate chips, toss them in a bit of flour before folding them into the batter.
- Let the cake cool completely before adding the caramel drizzle to avoid it melting into the loaf.
