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Chocolate & pumpkin loaf
Chocolate & pumpkin loaf
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Total Time:
1 hour 50 minutes
Deliciously moist pumpkin afternoon tea treat.
Ingredients:
  • 125 g unsalted butter plus extra for greasing
  • 300 g plain flour
  • 2 tablespoons cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 whole nutmeg for grating
  • 175 g cooked pumpkin or butternut squash
  • 100 ml buttermilk
  • 150 g quality milk chocolate
  • 175 g caster sugar
  • 175 g dark brown sugar
  • 3 large free-range eggs
  • 2 cm piece of ginger
  • 1 clementine
  • 200 g icing sugar
Instructions:
  • - Preheat the oven to 170ºC/gas 3 and grease and line a 12cm x 25cm loaf tin. In a bowl, sift together flour, cocoa, baking powder, bicarbonate of soda, and cinnamon with a good grating of nutmeg. Set aside. - Purée the cooked pumpkin or squash, then combine with buttermilk in a jug. Melt chocolate, mix with vanilla extract, and set aside. - Cream butter and sugars with an electric whisk until fluffy. Gradually beat in eggs, then fold in half of the flour mixture and half of the buttermilk liquid. Repeat until combined. - Pour the batter into the loaf tin and bake for 1 hour until golden and a skewer comes out clean. Cool for 10 minutes in the tin, then transfer to a wire rack to cool. - For the icing, grate ginger into a bowl, add clementine zest and juice. Beat in icing sugar until it forms a thick but spoonable topping. Pour over the warm cake, sprinkle on additional zest, and serve.

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