chocolate pumpkin-spice loaf

by Leah Halmagyi


  • 150g unsalted butter, at room temperature
  • 300g dark brown sugar
  • 3 eggs
  • 200g self-raising flour
  • 3½ Tbsp cocoa powder
  • 1 cup almond meal
  • 2 tsp mixed spice
  • 2 tsp ground cinnamon
  • ½ cup sour cream
  • 2 tsp vanilla paste
  • 150 dark chocolate, melted and cooled


Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 12

1 Preheat oven to 180°C. Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light. Beat in the eggs, one at a time.
2 Mix the flour, cocoa, almond meal and spices in one bowl, then fold in gently, alternating with the sour cream and vanilla. Mix in the chocolate, then spoon into a well-buttered and floured 1½L loaf tin. Bake for 35-40 minutes, until a skewer can be inserted and removed cleanly. Cool briefly, then invert to turn out. Cool on a wire rack.