Bitter dark chocolate paired with warming cold-weather spices makes this pumpkin cake a standout choice for any occasion, even the first time you try it, according to chef and food writer Meera Sodha. “It’s a rarity for a recipe to hit the mark right off the bat, but I’m happy to add this pumpkin cake to that elite list,” she shares.

Sodha sought to create a cake that was not only moist but also had character—steering clear of the overly sweet flavor that pumpkin sometimes offers. The combination of dark chocolate and spices provides a delightful balance. “I aimed for a recipe that could be prepped in just five minutes—definitely a challenge—and I wanted it to fit seamlessly on a Thanksgiving or Halloween table,” she explains. Given these criteria, this cake certainly ticks all the boxes.

**Pumpkin and Chocolate Crumble Loaf Cake**
**Prep Time**: 5 min | **Cook Time**: 1 hr 10 min | **Servings**: 1 loaf, serves 8

**Ingredients**:
– 280g white spelt flour
– 1 tsp bicarbonate of soda
– 1 tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp ground cardamom
– ½ tsp ground nutmeg
– ½ tsp ground cloves
– 160g demerara sugar
– 100g dark chocolate, chopped into 1cm chunks
– 425g tinned pumpkin puree (Sodha recommends America’s Finest)
– 4 tbsp rapeseed oil
– 6 tbsp whole oat milk

**For the crumble topping**:
– 60g demerara sugar
– 50g shelled pecans, finely chopped
– 25g white spelt flour
– 1 tbsp rapeseed oil

**Instructions**:
1. Preheat the oven to 200C (or 180C fan)/390F/gas 6, and grease and line a 1kg loaf tin with baking paper.
2. In a large bowl, mix together the flour, bicarbonate of soda, baking powder, spices, sugar, and chopped chocolate.
3. In another bowl, combine the pumpkin puree, rapeseed oil, and oat milk. Fold the wet ingredients into the dry until well blended, then set aside.
4. For the crumble topping, mix together the sugar, pecans, flour, and oil in a small bowl.
5. Pour the cake batter into the lined loaf tin and smooth out the top with a spoon. Tap the tin on the countertop to remove any air bubbles. Evenly sprinkle the crumble topping over the batter.
6. Bake for 55 minutes or until a skewer inserted into the center comes out clean (some melted chocolate is fine).
7. Remove the cake from the oven, let it cool in the tin, then lift it out, slice, and serve.

With this approach, Sodha has crafted a recipe that’s not just easy but also impressive enough for festive gatherings.