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Pumpkin walnut chocolate chip cake fresh out of the oven, still in its loaf pan

Pumpkin Walnut Chocolate Chip Tea Cake Recipe

Laure Latham
Ringing in the cooler season with a beautifully autumnal cake that's easy and dairy-free. Perfect birthday cake for Halloween babies!
Prep Time 20 mins
Cook Time 1 hr
Course Breakfast
Cuisine American
Servings 12 people


  • 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!
Keyword Breakfast, Chocolate, Fall, Pumpkin, Quick bread, Tea Cake, Walnuts