This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and if you're a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
0 Preheat the oven to 350 degrees F.
1 Spray a standard 9x5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
2 In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together the cocoa powder, flour, baking powder, baking soda, salt, ginger, 1 teaspoon of the cinnamon, and nutmeg.
3 Add to the bowl the pumpkin, vanilla extract, neutral oil, 1 cup of the coconut sugar, eggs, and ¼ cup of warm water (tap is fine) and mix to combine so there are no flour streaks visible.
4 Transfer the batter to the prepared pan and smooth the top.
5 Using a sharp knife, make a 1 inch slit down the length of the loaf. This is optional, but it makes for a bakery-style loaf with a slit down the middle.
6 In a small bowl, mix the remaining ¼ teaspoon of cinnamon and 1 tablespoon of coconut sugar with a fork.
7 Sprinkle the sugar mixture on top of the cake.
8 Bake for 55-65 minutes until a tester comes out clean.
9 Cool for 10 minutes in the pan before transferring to a rack to cool completely.
10 Enjoy!
