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Pumpkin chocolate olive oil loaf cake

Prep Time:

15-20 mins

Cook Time:

40 mins


6-8 Servings



About the Recipe

Perfect fall treat. Pumpkin & chocolate loaf topped with creamy poppy seed orange glaze.


Inspired by Parsley and Icing's delicious pumpkin olive oil cake, we share our chocolatey version that is topped with a citrusy and zesty cream cheese icing below.

You can find the original recipe at

For the cake batter:

  1. 1 cup all purpose flour

  2. 2-3 tsp pumpkin spice mix (you can mix equal porstions of cardamom, cinnamon, cloves, nutmeg, ginger powders)

  3. 1/2 tsp baking soda

  4. 1/2 tsp salt

  5. 1 tsp baking powder

  6. 1 cup pumpkin puree (we made ours freshly, however canned works perfectly fine)

  7. 1/4 cup coconut sugar (we have also tried this using turbinado sugar)

  8. 1/2 cup granulated sugar

  9. 2 eggs

  10. 1/2 cup olive oil

  11. 1 tsp vanilla extract

  12. 1/2 cup chocolate chips

For glaze:

  1. Cream cheese, about 5-6 tbsp

  2. Cold water, about 6 tbsp

  3. 1 clementine, juice of and zest of about half (optional)

  4. Powdered sugar, about 4-5 tbsp

  5. 1 tsp poppy seeds


To make the cake:

  1. Preheat oven (375F) and line loaf pan with parchment paper or grease well

  2. In a bowl, mix flour, pumpkin spice, baking soda and salt

  3. In a separate bowl, combine sugars with pumpkin puree, vanilla, eggs, oil. Whisk well

  4. Combine wet and dry ingredients then fold chocolate chips in

  5. Pour the batter into loaf pan and bake for about 35-40 mins until toothpick comes out dry (cover loosely with foil around the 25 min mark to avoid extra browning)

To make the glaze:

  1. Mix the cream with water until softens

  2. Add juice of half of the clementine

  3. Sift in the powdered sugar and mix until well combined

To dress the cake up:

  1. Top cake with cream cheese glaze

  2. Sprinkle juice of remaining half clementine all over

  3. Sprinkle poppy seeds on top

  4. Top with clementine zest (optional)

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