Halloween breakfast can be fun without turning the kitchen into a sugar-covered project before everyone is even dressed. This pumpkin loaf is simple to make, and once it cools, the decorating is really easy. Just add candy eyes and pine nuts to give it a funny little monster face!
Freshly grated pumpkin keeps the cake soft, while the chocolate swirls add a little extra sweetness to every slice. The batter comes together by hand, so there’s no mixer to pull out either (always a win haha).
And if you’re anything like me and like to plan ahead, bake it the night before, then add the monster faces in the morning.
A Soft Pumpkin Loaf with an Easy Monster Makeover
Fresh pumpkin is what keeps this loaf so soft. Instead of using pumpkin puree, you finely grate the pumpkin and squeeze out the extra liquid before adding it to the batter. It only takes a minute, and it helps stop the middle from turning wet or heavy.
The chocolate spread goes right on top in a few small spoonfuls. A quick swirl gives you little pockets of chocolate without turning the whole loaf into a chocolate cake.
Then comes the fun part. Once the loaf is cool, add the candy eyes and pine nuts to make the monster face. You don’t need a piping bag or any tricky decorating skills.
Every slice ends up looking a little different. There’s always one that looks completely confused, haha.
Halloween Pumpkin Chocolate Loaf Cake
Ingredients
- About ¾ cup finely grated raw pumpkin (90 g), peeled and seeded
- 2 large eggs
- ⅓ cup granulated sugar (70 g)
- ¼ cup sunflower oil (60 g)
- ⅓ cup plant-based milk (80 g)
- 2 cups spelt flour or all-purpose flour (250 g)
- 2½ teaspoons baking powder (10 g)
- Chocolate spread as needed
- Candy eyes for decorating
- Pine nuts for decorating
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 10 x 4-inch loaf pan (25 x 10 cm), or line it with parchment paper.
- Finely grate the pumpkin using the small holes of a grater. Place it in a clean kitchen towel or several sheets of paper towel, then squeeze well to remove the excess liquid. Set aside.
- Crack the eggs into a large bowl and add the sugar. Whisk by hand for a few minutes, until the mixture looks pale and slightly frothy.
- Add the grated pumpkin and mix until evenly distributed. Pour in the sunflower oil and plant-based milk, then stir until combined.
- Sift in the flour and baking powder. Gradually mix the dry ingredients into the wet mixture with a spatula or whisk until the batter is smooth and no dry flour remains.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Spoon a few small amounts of chocolate spread over the batter. Use the tip of a skewer to make light swirls near the surface. Don’t swirl too deeply, or the chocolate may sink while the loaf bakes.
- Bake for 40 to 45 minutes. Insert a skewer into the center of the loaf to check it. It should come out clean or with a few moist crumbs.
- Let the loaf rest in the pan for a few minutes, then carefully transfer it to a wire rack. Leave it to cool completely.
- Slice the cooled loaf. Decorate each slice with candy eyes and pine nuts to create the monster faces.
Notes
- Squeeze the pumpkin well: Removing the excess liquid helps keep the center from becoming wet or heavy.
- Keep the chocolate near the surface: Swirling it too deeply may cause it to sink during baking.
- Cool before decorating: Wait until the loaf is completely cool before adding the candy eyes and pine nuts.
- Check your pan size: A 10 x 4-inch loaf pan (25 x 10 cm) works best. If your pan is wider, start checking the loaf a few minutes earlier.
How to Make Halloween Pumpkin Chocolate Loaf Cake
This loaf is easy to make, but a few small details will help you get a soft crumb and keep the chocolate from sinking. The full measurements and instructions are in the recipe card above.
Prepare the pumpkin: Finely grate the raw pumpkin using the small holes of a box grater. Place it in a clean kitchen towel or several sheets of paper towel, then squeeze well to remove the extra liquid. The pumpkin should still feel moist, but it shouldn’t be dripping.
Whisk the eggs and sugar: Add the eggs and sugar to a large bowl. Whisk them by hand for a few minutes, until the mixture looks pale and slightly frothy. You don’t need a mixer for this step.
Finish the batter: Stir in the grated pumpkin until it is evenly distributed. Pour in the sunflower oil and plant-based milk, then stir until combined. Sift in the flour and baking powder. Add the dry ingredients gradually, mixing with a spatula or whisk until the batter is smooth and no dry flour remains.
Fill the loaf pan: Grease and flour a 10 x 4-inch loaf pan, or line it with parchment paper. Pour in the batter and level the surface with a spatula. Then add the chocolate swirl. Spoon a few small amounts of chocolate spread over the batter. Use the tip of a skewer to make light swirls across the surface.
Keep the skewer close to the top of the batter. Swirling too deeply may cause the chocolate to sink while the loaf bakes!
Bake and cool the loaf: Bake at 350°F for 40 to 45 minutes. Insert a skewer into the center before taking the loaf out of the oven. It should come out clean or with only a few moist crumbs attached.
Let the loaf rest in the pan for a few minutes, then carefully transfer it to a wire rack. Allow it to cool completely before slicing.
Make the monster faces: Cut the cooled loaf into slices. Add candy eyes to each piece, then arrange the pine nuts to make the teeth. The faces don’t need to match. The slightly confused monsters are usually the best ones, haha.
Helpful Tips
Squeeze the pumpkin really well. Freshly grated pumpkin holds more water than you might expect. Wrap it in a clean kitchen towel or paper towels and squeeze until it is no longer dripping. Leaving too much liquid behind can make the center of the loaf wet and heavy.
Stop mixing once the flour disappears. After adding the flour and baking powder, stir only until the batter looks smooth and you can’t see any dry patches. Mixing for too long can make the loaf denser instead of soft and tender.
Keep the chocolate swirl close to the top. Spoon small amounts of chocolate spread over the batter, then move the skewer lightly across the surface. Pushing it deep into the loaf can cause the chocolate to sink during baking.
Check the very center before taking it out. The top may look ready while the middle still needs more time. Insert a skewer into the thickest part of the loaf. A few moist crumbs are fine, but wet batter means it needs to bake a little longer.
Let it cool completely before slicing. A warm loaf is softer and more likely to break apart under the knife. Once it has cooled, you’ll get cleaner slices that are much easier to decorate.
Storage and Make-Ahead
- Make it the night before. Bake the loaf and let it cool completely, then store it unsliced in an airtight container at room temperature. Add the candy eyes and pine nut teeth the next morning so the decorations stay neat.
- Keep leftovers covered. Store the decorated slices in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days and let them sit out for a little while before serving.
- Freeze before decorating. Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. You can freeze the whole loaf or individual slices for up to 2 months. Thaw it at room temperature, then add the monster faces once it is fully defrosted.
More Halloween Ideas
This loaf is a fun one to make for Halloween morning, especially when you want something festive without a lot of extra work. I’ve got plenty more easy ideas on my Halloween recipes page, so take a look when you’re planning the rest of the day!
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