Pumpkin and Chocolate Loaf Cake

Pumpkin...are you tired of it yet, do you just want to smash the heck out of the big orange orbs which sit on your front porch? (like my two year old) I hope not because there's still a few weeks left until the season changes and the peppermint brownies and candy canes pop up on your screen. As cliche as it sounds, I can't believe how fast this year has went by. I wonder if I didn't pay so much attention to seasonal food times, would my year seem longer? Probably not.

First let's just focus on thanksgiving, recently my wife showed me an awesome looking turkey recipe from Martha Stewart Living. A maple syrup reduction is brushed on the turkey until it creates a crunchy glaze. I think this will be the recipe I'll use this year, It'll work perfectly alongside all of our other dishes. Usually in our family whoever is hosting is responsible for the turkey and maybe something else, the rest of the family will bring sides, drinks, dessert and we end up with an amazing feast certain to bring on those post-dinner naps. This way it's not too much pressure for the host and everyone else gets to contribute!

With so much amazing food to inhale later in the day I'd be crazy to eat too much for lunch, so breakfast or brunch becomes kinda important. This pumpkin chocolate swirl loaf cake is not too sweet so it's not like having dessert for breakfast, although I wouldn't judge you if you did. A slice or two with a cup of coffee is the best way for me to start my day. I made this recipe last year which is actually a really good brownie recipe but my curiosity made me wonder if it could be used for a loaf cake, and it could! Baking time is the only adjustment  to be made, the brownie takes about 35 minutes and stays a little squishy but the cake has to bake for around 50 minutes or it'll probably sink in the middle. You'll also have a little extra of the batter left which could be dropped into a muffin tray and hey presto...cake and muffins!

Lastly lets not forget what just happened to the people of New York, New Jersey and surrounding areas. Hurricane Sandy proved to us how unimportant we can be when Mother Nature has a gripe. The devastation and loss of life is tragic and never to be forgotten. Now as the media move on to other items, the people who survived but are struggling with no power, heat or food need help! Donations can be made to The American Red Cross by clicking on the red box no matter how large or small...it will make a difference.

Pumpkin Chocolate Loaf Cake adapted from Smitten Kitchen:

Prep Time- 15 minutes    Bake Time- 50-55 minutes    Serves- 10-12

1 stick unsalted butter

6 ounces bittersweet chocolate, roughly chopped

2 cups all purpose flour

1 teaspoon baking powder

Pinch of cayenne powder

1/2 teaspoon salt

1 1/2 cups sugar

4 large eggs

1 Tablespoon vanilla

1 1/4 cups canned pumpkin

1/4 cup canola oil

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup roasted pumpkin seeds

Preheat the oven to 350 degrees. Lightly butter a 9 inch x 5 inch loaf pan and line with parchment paper.

In a bowl over simmering water, melt the butter and chocolate until smooth.

Whisk together the flour, baking powder, cayenne and salt in a bowl. In the bowl of a stand mixer add the eggs , sugar and vanilla and beat until light and fluffy, about 6 minutes.

With the mixer on low, add the flour mixture to the bowl of the stand mixer and mix until well combined.

In another bowl, add the pumpkin, oil, cinnamon and nutmeg and mix together. Take the mixture from the stand mixer and pour half of it into the pumpkin bowl. Mix gently until combined.

Add the chocolate mixture to the left over plain batter and mix well. Pour some of the pumpkin mixture into the prepared cake pan and roughly level it out.

Next pour some of the chocolate mixture into the pan and spread evenly. Finally add enough pumpkin mixture and inch from the top.

Take a small pointed knife and swirl the batter making sure to reach down to the bottom of the pan. Place the pumpkin seeds on top of the cake.

Place on a baking tray and bake for 50-55 minutes or until no longer soft in the middle.

The cake should be left to cool for at least two hours before slicing, and will be even better the next day.