Dark Chocolate-Pumpkin Holiday Cake

Recipe courtesy of Baked Chicago.

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Votes: 6
Rating: 3.17
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Servings 12servings
Prep Time 20minutes
Cook Time 50minutes
Passive Time 20 minutes
Submitted By Harvey Morris from Baked Chicago
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.17
You:
Rate this recipe!
Servings 12servings
Prep Time 20minutes
Cook Time 50minutes
Passive Time 20 minutes
Submitted By Harvey Morris from Baked Chicago
Share this Recipe
Share this Recipe
Instructions
  1. Preheat your oven to 350F degrees. Coat a 9×5-inch loaf pan with non-stick cooking spray with flour. Set aside.
  2. In a large bowl, whisk together Bob’s Red Mill Organic Unbleached All-Purpose White Flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together eggs and brown sugar. Add melted butter, buttermilk and vanilla extract. Whisk until combined. Fold in pumpkin.
  4. Add wet ingredients to the dry ingredients. Whisk until there are no lumps. Fold in dark chocolate chunks and chopped pistachios. Pour batter into prepared baking pan. Level with spatula.
  5. Bake for 50-60 minutes, until cake has risen, crackled and a toothpick inserted near the center comes out clean. Remove and let cool for 20 minutes. Invert onto a wire rack and cool completely.
  6. Store in airtight container for a few days. Makes about 12 servings.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Dark Chocolate-Pumpkin Holiday Cake

    1. Recipe Specialist

      We have not tested this recipe with the use of our Gluten Free 1-to-1 Baking Flour. As this flour is formulated to replace the wheat flour in recipes, this exchange is likely to work in this recipe.

      Reply

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