Pumpkin Chocolate Double Layer Loaf
This pumpkin chocolate double layer loaf is as delicious as it is eye catching. It’s also super easy to make, which is an added bonus.
With this loaf, you’re getting the best of both worlds: chocolate and pumpkin. Can’t top that, can ya?
Beside its other attributes, this loaf is lightly flavored with pumpkin spices and perfectly moist – thanks to the addition of pumpkin puree.
Can You Use Homemade Pumpkin Puree to Make This Loaf?
I’ve always preferred the convenience of using canned pumpkin puree vs making my own, which likely involves more time. But as with anything, homemade is always better..
But I’m strict on not just using any ol’ can of pumpkin puree though. It has to be organic. By being organic, the pumpkin puree is as close to homemade as you can get; and 100% pure.
Pumpkin Puree: Do It the Way You Prefer
With that being said, if you have the time; and prefer to make your own pumpkin puree – go right ahead. I’m sure this pumpkin chocolate double layer loaf will taste all the more better because of it.
But if you (like me) prefer to use canned pumpkin, just make sure it’s organic if at all possible. It costs just a bit more than regular pumpkin puree. And it’s often on sale around the holidays.
How Did The Double Layer Come About?
I knew I wanted to create a recipe that combined pumpkin and chocolate in a unique way. So I decided on layering each batter one on top of the other, in a loaf pan.
It’s not as complicated as someone may think to layer cake batter. It’s actually pretty easy to do. The main thing is that the batter has to be fairly thick, so the two batters don’t blend into each other.
Unless you want to swirl the batters together such as when creating a zebra cake (example here). Or as I did for my easy and moist vegan marble cake recipe.
How to Make This Pumpkin Chocolate Double Layer Loaf
As I’ve stated earlier, this loaf is very easy to make. Nothing complicated about it at all. For ease of convenience, and to help save on time; I try to create recipes that are mostly one-bowl recipes.
But there are instances where you need to use an extra bowl or two – such as with this pumpkin chocolate double layer loaf recipe. The end result is definitely worth it, for sure; both visually and taste wise.
- There aren’t many steps to this recipe. The first thing you’ll do is preheat your oven, and grease the loaf pan you’ll be using. This way, you won’t have to do it later on.
- Secondly, you’ll combine all the dry ingredients in a large bowl. After adding in the wet ingredients, including the pumpkin puree; just make sure to not over-mix the batter. It’s normal for some tiny lumps to remain.
- Thirdly, you will remove a portion of the batter and add it to a second smaller bowl. Then you will combine it with cocoa powder to create the chocolate layer.
- Finally, you will add the regular batter to the loaf pan. Make sure to smooth the top. After that, you will layer the chocolate batter on top.
Use a knife to then gently smooth the batter completely over the bottom layer. If you take your time doing this, the chocolate batter should easily spread over the bottom pumpkin layer. *You can then sprinkle some chocolate chips on top before baking, if you’d like to* - That’s all there is to it. Now you can just place the pan in the oven to let the loaf bake.
Pumpkin Chocolate Double Layer Loaf Ingredients
Here are the ingredients you need to make this loaf. I’m sure you have most of them on hand already. Here they are:
- All-Purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Ground Ginger
- Nutmeg
- Cane Sugar
- Light Brown Sugar
- Canned (preferably organic) or Homemade Pumpkin Puree
- Light Oil (such as organic canola, vegetable oil, etc)
- Vanilla Extract
- Apple Cider Vinegar
- Dairy-Free or Regular Milk
- Cocoa Powder
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Storage
I would recommend that you mainly store this loaf in the fridge. It’s fine at room temperature for the first day or so though.
After storing in the fridge, it’s best eaten a little warm. Just heat in the microwave for a few seconds. Or let it come to room temperature if you prefer not to microwave it.
I would love to know how this recipe worked out for you. Thank you and God bless!
Pumpkin Chocolate Double Layer Loaf
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ginger (ground)
- 1/8 tsp nutmeg
- 1/4 cup + 1/2 tbsp regular cane sugar
- 1 1/2 tbsp light brown sugar
- 3/4 cup pumpkin purée
- 2 tbsp light cooking oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3/4 cup + 1 1/2 tbsp unsweetened dairy-free or regular milk
Instructions
- First things first: preheat your oven to 350 degrees. Then grease or oil a 9×5 inch loaf pan and set aside.
- Add all the dry ingredients to a large mixing bowl (flour – sugar). Combine thoroughly or sift together.
- Add in the remaining (wet) ingredients. Combine just until the batter is mostly smooth, with some tiny lumps remaining.
- *Important – Remove 1 1/4 cups of the batter and add it to a separate smallish bowl. Add in 2 1/2 tbsp cocoa powder, and stir with a fork until mostly smooth and well-combined*Add the remaining regular pumpkin batter (from the large mixing bowl) to the loaf pan. Make sure to smooth the top evenly.
- Add the chocolate batter on top of the regular batter. Take your time and gently smooth it evenly over the top with a knife. (A spatula may be too large, unless it’s a very small one)
- You can then sprinkle a layer of chocolate chips on top if you want you desire to. Bake for 35-36 minutes in the preheated oven. Make sure to test the middle of the cake with a toothpick before declaring it done. Let the cake cool for a few minutes in the pan first, before removing it to cool fully on a wire rack or other surface. Enjoy!