Pumpkin & Chocolate Chips Pound Cake

Here is one of the worlds most easiest, fastest and yummiest cakes ever! It’s seasonal with the pumpkin and has lots of chocolate chips and moistness about it! I use pumpkin purée which ends up making the recipe literally 3 minutes to actually whip up and then put into the oven for 40 minutes! However, if you don’t have pumpkin purée (I make my own) just make it yourself , with a small pumpkin, cut into pieces, boiled with a little water for 15 minutes, and then your bake time extends to literally ONLY 17 minutes! I mean you CANT get it better than this! It’s super easy! And trust me, no one needs to know there’s pumpkin in it because it doesn’t give that intense of a flavor. It just sings so well with the chocolate that you wouldn’t even know! No butter needed either, lactose free, and just Uber tasty!

Here’s how you bake it!


    2 1/2 cups flour
    1/2 cup brown sugar
    2 tsp baking powder
    1 1/2 tsp vanilla extract
    1 1/4 cup pumpkin purée (homemade or store bought)
    1/2 cup vegetable oil (I use canola oil)
    3 large eggs (or 4 small eggs)
    1 1/4 cup chocolate chips – I used dark chocolate (or chopped chocolate)


  1. Grease and line an 8inch baking pan or bread pan & preheat the oven to 175C. In a large mixing bowl or a bowl of a stand mixer, just add all the ingredients – EXCEPT THE CHOCOLATE CHIPS – and mix for 2-3 minutes on medium speed. Then fold in the chocolate chips and pour into your baking pan. (Note- I toss my chocolate chips in a little flour so they won’t sink in the cake while it bakes).
  1. Bake for 40-45 min until the cake tester comes out clean. Take the cake out and leave it in the pan to rest for 5 minutes before taking it out. Leave it to rest until completely cool then drizzle with some icing (optional).

Voila! It’s all done and ready to be devoured! Enjoy!!


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