Pumpkin Chocolate Double Layer Loaf
This pumpkin chocolate loaf is visually appealing, as well as very delicious and moist
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 9x5 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!