Pumpkin Walnut Chocolate Chip Tea Cake Recipe
Ringing in the cooler season with a beautifully autumnal cake that's easy and dairy-free. Perfect birthday cake for Halloween babies!
- 1 3/4 cup self-rising flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 1/4 cup sugar
- 1/3 cup olive oil
- 2 eggs
- 1 1/3 cup cooked pumpkin (preferably delicata pumpkin or kabocha squash, a flavorful pumpkin)
- 1 tsp vanilla extract
- 1/2 cup walnuts
- 1/3 cup dark chocolate chips
In a bowl, add all dry Ingredients and stir.
Mix in wet ingredients and combine well until all dry ingredients have been incorporated.
Preheat oven at 375F/180C.
Pour batter into loaf pan (9 x 5-inch) lined with baking paper.
Bake at 375F/180C until a toothpick inserted In the middle comes out dry, roughly one hour.
Wait until the cake is cool to slice. It will be moist Inside.
Enjoy with your favorite cup of tea!