Zoe Shares Jackie’s Holiday Pumpkin Cake with Chocolate Chips
This holiday dessert recipe is the very one that Zoe Keeland talks about in The Pregnant Vegetarian Episode 4: Food Addict, with the kind of passion experienced only with pregnancy cravings.
The rest of us at Savvy Vegetarian haven’t been lucky enough – yet – to test this recipe, but we’re trusting Zoe on this. After all, she’s the pregnant one!
This pumpkin cake recipe has no dairy, but does call for eggs. It’d be easy to make it eggless though. See our article on Vegan Baking Substitutes for ideas.
For some people, the amount of sugar in this recipe would be OK, but I automatically use half, or one quarter the amount of sugar called for in any recipe. That would put this recipe in the bread category for sure.
Pumpkin Chocolate Chip Cake Recipe:
For several years now at Christmas, our neighbor Jackie has given us a goody bag filled with pretty and tasty homemade decorated treats. Bless her. I really enjoy that bag. My husband and I try very hard to share evenly.
One of the hardest treats for me to share last year was the two small pumpkin loaves nestled in the bottom of the bag. I ate one immediately, and then had to use ALL of my willpower to be good and let Bryan eat the other one.
This recipe, which can be either a cake or a bread (or muffins? :-) is moist, gooey, and loaded with chocolate chips. It is amazing! Any attempt to make it low fat would be a crime. Maybe that’s why Jackie only bakes it once a year.
For this cake, you must simply put aside the puritanical dessert-guilt, and just enjoy. It will be worth it, I promise – Zoe Keeland
This recipe makes 7 mini loaves. It will also fill a 9×13 pan, plus an additional 9×9 cake pan.
Dry Ingredients:
Whisk together in a bowl -
3 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp Nutmeg
Wet Ingredients:
Mix well and add to dry ingredients -
2 cups pumpkin
1/2 cup oil
1/2 cup apple sauce
2/3 cup water
4 eggs
Mix in last:
1 half bag semisweet chocolate chips
Bake at @ 325 degrees for 45min – 1 hour
Cool completely before slicing.
