About the Recipe
Perfect fall treat. Pumpkin & chocolate loaf topped with creamy poppy seed orange glaze.
Ingredients
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 https://parsleyandicing.com/pumpkin-olive-oil-cake/
For the cake batter:
1 cup all purpose flour
2-3 tsp pumpkin spice mix (you can mix equal porstions of cardamom, cinnamon, cloves, nutmeg, ginger powders)
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 cup pumpkin puree (we made ours freshly, however canned works perfectly fine)
1/4 cup coconut sugar (we have also tried this using turbinado sugar)
1/2 cup granulated sugar
2 eggs
1/2 cup olive oil
1 tsp vanilla extract
1/2 cup chocolate chips
For glaze:
Cream cheese, about 5-6 tbsp
Cold water, about 6 tbsp
1 clementine, juice of and zest of about half (optional)
Powdered sugar, about 4-5 tbsp
1 tsp poppy seeds
Preparation
To make the cake:
Preheat oven (375F) and line loaf pan with parchment paper or grease well
In a bowl, mix flour, pumpkin spice, baking soda and salt
In a separate bowl, combine sugars with pumpkin puree, vanilla, eggs, oil. Whisk well
Combine wet and dry ingredients then fold chocolate chips in
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:
Mix the cream with water until softens
Add juice of half of the clementine
Sift in the powdered sugar and mix until well combined
To dress the cake up:
Top cake with cream cheese glaze
Sprinkle juice of remaining half clementine all over
Sprinkle poppy seeds on top
Top with clementine zest (optional)