Pumpkin, Almond and Chocolate Chip Loaf Cake

This Pumpkin, Almond and Chocolate Chip Loaf Cake is my absolute favourite to bake as soon as pumpkin season starts.

The combination of pumpkin and chocolate is irresistible, and adding flaked almonds enhances the texture while providing an extra layer of flavour.

Pumpkin, Almond and Chocolate Chip Loaf Cake

You will need:

• 250g pumpkin puree

• 2 large eggs

• 80g chocolate chips (milk chocolate or dark chocolate)

• 200g sugar (1 cup)

• 270g flour (2 heaped cups)

• 140g butter or dairy-free alternative

• 50g flaked almonds (1/3 cup)

• 7g baking powder

• 1 tsp vanilla extract

• 1 tsp rum flavoring

• 2 tsp ground cinnamon

How to:

1. Preheat the oven to 180C/gas4

2. Lightly grease two loaf tins or line them with baking parchment

3. In a bowl, mix all ingredients apart from the flour, chocolate chips and almond flakes

4. Slowly incorporate the flour, and once you have a smooth batter add the flaked almonds and chocolate chips and mix lightly.

5. Divide the batter equally between the two loaf tins

6. Bake at 180C/gas 4 for 40-45 minutes, until a toothpick/skewer inserted in the middle of the cake comes out clean (with no raw batter hanging to it).

7. Leave the cakes to cool down in the tins for 5 minutes

8. Remove the cakes from the tins and leave them to cool down completely on a cooling rack

9. Slice and enjoy!

• Same as for Apple Upside Down Cake with Pumpkin and Walnuts, I prefer to make my own pumpkin puree, but if that's not an option canned pumpkin will do just as well.

• If you've previously made pumpkin puree and now have some frozen, feel free to thaw and use that, just make sure to remove any excess liquid after defrosting.

• You can use dark chocolate or milk chocolate chips, a combination of the two, and, if you're feeling adventurous, you can even sprinkle a few white chocolate chips on top before baking.

• You can bake this cake in a brownie tin if loaf tins aren't an option for you and it will turn out just as delicious, just make sure to adjust baking times as it will take slightly less to bake (around 35-40 minutes)

• You can also use just one larger loaf tin, I just prefer medium-sized slices, as they bake better in my current conventional oven.

• Kept in an air-tight container, this mouthwatering cake lasts for about 3 to 4 days, but it is at its best within the first two days.

• Once the cake has cooled down you can drizzle some icing on top, or even spread some cream cheese or chocolate frosting, but I prefer this Pumpkin, Almond and Chocolate Chip Loaf Cake as it is, simply delicious.

• If you're a fan of loaf cakes, you might want to try this Peanut Butter Chocolate Chip Banana Bread, Lemon Drizzle Cake or this Peach and Coconut Loaf Cake.

If you try any of my recipes, please let me know how they turn out, in the comments below, or on Instagram, Facebook or Pinterest.

I hope life is treating you well.

Take care.