Ingredients

55g

Food Thoughts organic cocoa powder

200g

plain flour

2 tsp

Steenbergs baking powder

1 tsp

Steenbergs bicarbonate of soda

1/4 tsp

salt

2 tbsp

Steenbergs pumpkin spice blend

340g

pumpkin puree (fresh or canned)

1 tbsp

Steenbergs Organic vanilla extract

70g

extra virgin olive oil

200g

sugar (your choice, although coconut is a healthier alternative to granulated sugar)

eggs, large free-range

"A one-bowl, super easy, extra-moist chocolate pumpkin loaf cake, as part of a healthier approach to eating well. No compromises, just delicious chocolatey treats, made using minimally processed ingredients, in a few simple steps."

Many thanks to foodthoughts.co.uk and @the.greek.cook for this delicious recipe.

Method

Preheat the oven to 175°C (350°F) and line a standard 9×5 inch loaf tin with parchment paper.
In a mixing bowl, whisk together the cocoa powder, flour, baking powder, baking soda, salt, and pumpkin spice blend until well combined.
Add in the pumpkin puree, oil, vanilla extract, sugar, and eggs. Mix until just combined. Transfer the batter to the prepared tin.
Sprinkle some pumpkin seeds, a pinch more of sugar, and pumpkin spice blend on top of the batter for an extra flavour boost.
Bake for 55-65 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.