Rosie Makes: Chocolate Chip, Pumpkin and Rye Bundt Cake

Chocolate chip, pumpkin and rye bundt

Tomorrow is Halloween, which means the perfect excuse for a bit of themed baking! I know all things pumpkin-flavoured have become a bit of an Autumn cliché in our Pinterest age – I’m looking at you, pumpkin spiced latte – but done properly the ingredient offers subtle sweetness and texture, not to mention pairing well with other seasonal flavours. This chocolate chip, pumpkin and rye bundt is a case in point: here the pumpkin marries so well with the warming spice, earthy rye and rich chocolate for a more grown-up take on the ubiquitous seasonal ingredient. To make the bundt cake, you will need:

200g pumpkin purée (You could use tinned, but I will also show you how to make it below!)
100ml vegetable oil
150g granulated sugar
2 eggs
4 tbsp plain yoghurt
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp bicarbonate of soda
60g rye flour
110g plain flour
100g plain or milk chocolate chips (or chocolate chopped into small chunks)
1 tsp icing sugar, for dusting (optional)

Bundt pan – or you could just use a standard cake tin!

Chocolate chip, pumpkin and rye bundt

Grease your bundt tin well: I use 2 tsp of vegetable oil, mixed with 2 tsp flour, making sure to get into all the crevices with a pastry brush. Preheat the oven to 180°C/ Gas 4 and, if you’re using a silicone bundt pan like me, insert a tray to preheat (you will place the bundt on this to bake later). Chop your pumpkin (or butternut squash) into small cubes.

Chocolate chip, pumpkin and rye bundt

Steam until cooked through (I did this in the microwave for about 5 minutes). Make into a purée using a stick blender, and set aside 200g to allow to cool before using.

Chocolate chip, pumpkin and rye bundt

Measure the pumpkin, vegetable oil, sugar, eggs, yogurt, vanilla extract, cinnamon and salt together in a large bowl.

Chocolate chip, pumpkin and rye bundt

Whisk until smooth.

Chocolate chip, pumpkin and rye bundt

Sift both flours, the salt and bicarbonate of soda into the wet ingredients.

Chocolate chip, pumpkin and rye bundt

Fold in until a few floury streaks remain.

Chocolate chip, pumpkin and rye bundt

Toss the chocolate chips in a tablespoon of flour (this will help them stop sinking – but don’t worry if you forget like I did!) and fold in briefly.

Chocolate chip, pumpkin and rye bundt

Pour into the prepared bundt and bake for 40 – 50 minutes until a skewer inserted in the middle comes out clean. Leave to cool a little before turning out onto a wire rack.

Chocolate chip, pumpkin and rye bundt

The perfect cosy bake served warm with the chocolate chips still melting and a big cup of tea.

Chocolate chip, pumpkin and rye bundt

Chocolate chip, pumpkin and rye bundt

Chocolate chip, pumpkin and rye bundt

What are you baking this weekend? What are your favourite Halloween bakes?

Chocolate chip, pumpkin and rye bundt

Chocolate chip, pumpkin and rye bundt

Chocolate chip, pumpkin and rye bundt

Recipe via Great British Chefs.

6 comments

  1. This looks amazing! Having a low key halloween gathering, will definitely be trying this to serve to my guests! 🙂

  2. This looks so yummy! I’ve been looking for a bundt tin, and I was wondering if you could let me know where you bought your silicone one from? 🙂

  3. […] we gathered the very last of the brambles. Winter is coming, so pull up a chair, grab a slice of pumpkin bundt and a cuppa and join me. I can’t wait to have you […]

Leave a Reply

Your email address will not be published. Required fields are marked *