Pound cake has long been one of my most beloved baked goods. It’s dense crumb and sweet full flavor make it the most irresistible cake. Pair a slice with an ice cold glass of milk [ coconut milk for my dairy free girls ] and you have a downright sinful bite. This Chocolate Chip Pumpkin Spice Pound Cake is so luscious! I took a loaf to our Thanksgiving dinner and it was a huge hit.
2 tsp. instant espresso powder
1 1/2 cup pumpkin seeds
Coconut oil for greasing pan
Preheat oven to 375˚. Grease loaf pan on all sides. Set aside. Split pumpkin seeds – 1 cup to fold in and 1/2 cup for topping.
Step 1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, cloves, and espresso powder. Set aside.
Step 2. In a medium bowl, combine pumpkin, sugars, butter, and apple butter and beat until fluffy. Add eggs one at a time, beating just until the egg disappears.
Step 3. Add flour mixture to butter/sugar mixture in thirds. Beat until just combined. Stir in chocolate chips and 1 cup of pumpkin seeds.
Step 4. Pour batter into greased loaf pan. Tap pan on counter to remove any air bubbles. Sprinkle top generously with pumpkin seeds, cinnamon, brown sugar, and espresso. Bake on 375˚ for 50-60 minutes – Until a wood skewer inserted near the center of cake comes out clean.
Step 5. Remove cake from pan and let cool completely on a wire rack.
Top Tip: while still warm, press brown sugar into all of the edges of this pound cake for extra sweetness.