Pumpkin and Chocolate Loaf

Entertain guests this Halloween and transform left over pumpkin into one spooky Pumpkin and chocolate loaf. Mmm Delicious!

Pumpkin and Chocolate Loaf
PREP TIME 10 minutes COOK TIME 20 minutes MAKES 10


  • 125g of unsalted butter
  • 300g of plain flour
  • 2 tablespoons of cocoa powder
  • 1 tablespoon of baking powder
  • ½ teaspoon of bicarbonate of soda
  • 1 teaspoon of ground cinnamon
  • 1 whole nutmeg
  • 175g of cooked pumpkin
  • 100ml of buttermilk
  • 150g of milk chocolate
  • 175g of caster sugar
  • 175g of brown sugar
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 200g of icing sugar
  • 1 clementine

Preparation method

  1. Start by preheating the oven to 170°C.
  2. Grease and line your baking tin with baking paper.
  3. In a medium sized mixing bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and cinnamon before grating some of the nutmeg into the bowl and setting the bowl to the side.
  4. Take your precooked pumpkin, placing it into a blender to blitz. In a large mixing bowl, add the now pureed pumpkin with the buttermilk and whisk.
  5. Either in a microwave or in a saucepan, melt the chocolate before pouring into the pumpkin and buttermilk mixture before adding the vanilla extract and whisking.
  6. In a separate medium sized mixing bowl, cream together the butter and sugar until they have turned light and fluffy.
  7. Slowly add an egg at a time, mixing in each egg into the mixture before adding more eggs. When all the eggs have been mixed in, alternate between the flour and pouring the buttermilk liquid into the mixture, making sure to fold and combine each new ingredient before pouring more in.
  8. When all the ingredients have been mixed together, pour the batter into your prepared loaf tin and place into the preheated oven to bake for an hour or until it has turned golden brown and when a skewer is placed into the centre, it comes out clean.
  9. When cooked, remove the loaf from the oven and allow to cool for a minimum of 10 minutes before being removed from its tin and placed onto a cooling rack.
  10. While the cake is cooling on the cooling rack, grate and zest before juicing the clementine. Mix together the icing sugar and the clementine juice until you have created a thick topping.
  11. Pour the now made icing over the cake before sprinkling with the clementine zest and cutting to serve.