Sounds odd, huh? But my Pumpkin and Chocolate Chip Loaf is moist, tasty and delicious.
Serve warm with a slab of butter.
Method
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Grease a loaf tin well with canola oil and line the bottom with baking paper.
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Preheat the oven to 180 degrees.
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Using electric beaters, cream the butter and caster sugar together until light and fluffy.
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Add the eggs one at a time and mix well.
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Sift the flour twice together with the cinnamon.
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Using a large metal spoon, add the flour and cinnamon mix a little at a time and fold into the mix alternatively with spoonfuls of the mashed potato.
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Add the chocolate buttons and apple juice.
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Pour into the cake tin and smooth over the top.
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Bake for 1 hour or until your skewer comes out clean.
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Allow to cool in the tin for 10 minutes before turning the pumpkin and chocolate chip loaf out onto a wire rack to cool.
Recipe Hints and Tips:
- Pumpkin and Chocolate Chip Loaf is suitable to freeze. Allow to cool to room temperature, double wrap in plastic wrap and freeze for up to two months.
- Dust with icing sugar to serve.
- The sweeter and riper the pumpkin, the more delicious the loaf will be.
A great cake to serve at Halloween (if you’re into that) and definitely a healthier option than all of those lollies your kids will bring home if they plan on making the trick or treating rounds this year. Enjoy!
