The Pioneer Woman Tasty Kitchen
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Pumpkin Chocolate Chip Loaf Cake

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Level: Easy

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Description

A fragrant and warm pumpkin loaf cake brimming with chocolate chips. No need to wait until autumn to enjoy this year round treat. Gluten-free and dairy-free!

Ingredients

  • ½ cups Avocado Oil (or Other Mild Vegetable Oil)
  • 1 cup Granulated Sugar
  • 2  Eggs
  • 1 cup Pumpkin Puree
  • ¼ cups Unsweetened Vanilla Flavored Almond Milk
  • 2-⅓ cups Gluten Free Flour Blend With Xanthan Gum
  • 2 teaspoons Double-acting Baking Powder
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves
  • 1-¼ cup Miniature Chocolate Chips, Divided

Preparation

Preheat oven to 350ºF. Line a standard-sized 9 x 5 loaf pan with enough parchment paper to overhang two opposing sides by 1 inch. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix oil, sugar, egg, pumpkin puree, and almond milk until smooth.

Place flour, baking powder, cinnamon, ginger, nutmeg, and cloves into a bowl and whisk together. Gradually add dry ingredients into wet, mixing until just incorporated.

Add 1 cup of the miniature chocolate chips. Fold chips into the batter using a silicone spatula. Pour into prepared baking dish. Sprinkle the top of the cake with remaining chocolate chips.

Bake for 70–75 minutes or until a cake tester inserted into the center of the cake comes out clean.

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