Pumpkin-Chocolate Chip Cake

Claire Morenon of CISA says: “I got this recipe from a friend’s mom — I cornered her after dinner and begged her to share it!”
  • 2 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 2C sugar
  • 4 eggs
  • 2 C pureed pumpkin or butternut squash
  • 1 C vegetable oil
  • 1/2 C bran flakes
  • 1 C chocolate chips
  • 1/2 C chopped nuts, optional

You can make your own pumpkin puree with local squash — no need to use a can! Look for a “sugar” or “pie” pumpkin, or a butternut squash works just as well. Halve it, scoop out the seeds, and bake face-down at 350 degrees until soft. It usually takes about 45 minutes to an hour, depending on the size of the squash. Scoop out the flesh and puree it in a food processor, or mash it with a potato masher. It freezes beautifully for future baking, soups, risottos, etc!

For the cake:

Sift together the flour, baking soda, baking powder, salt, spices, and sugar.

Beat the eggs and add the squash puree, oil, and bran flakes. Add the dry ingredients and mix only until combined. Stir in chocolate chips and nuts and pour into an ungreased bundt pan.

Bake at 350 degrees for 1 hour and 10 minutes. Cool before removing from the pan.