A soft and tasty gluten-free loaf cake, enriched with pumpkin purée and part of the batter with cocoa, perfect for an autumn snack.
Mash the pumpkin flesh with a fork or blend it until puréed and set aside.
In a large bowl, crack the eggs and add the sugar, then whisk with an electric mixer until light and fluffy.
Add the oil and the pumpkin purée, mixing well to combine.
Add the baking powder and the gluten-free cake mix, mix well.
Divide the batter into two equal parts.
Turn the oven on to 180°C in static mode.
To one half of the batter, add the unsweetened cocoa powder and the tablespoon of milk, mix well.
Grease and flour a medium loaf pan.
Pour the batters into the pan by the spoonful, alternating them.
Level the surface and decorate with pumpkin seeds.
Bake on the middle rack of the oven for 25-30 minutes, checking doneness with the toothpick test before removing from the oven.
Electric whisk
Blender or fork
Medium loaf pan
Store in an airtight container at room temperature for 1-2 days.
The loaf cake is great for an autumn snack and keeps well for 1-2 days in an airtight container.
Italia
| Energy (kcal) | 301.52 |
| Carbohydrates (g) | 43.71 |
| of which sugars (g) | 19.38 |
| Fat (g) | 12.53 |
| of which saturates (g) | 1.92 |
| Protein (g) | 3.98 |
| Fibre (g) | 1.47 |
| Salt (g) | 0.11 |
