List of Ingredients
- 1 3/4 C. of flour
- 1 1/3 STICKS of unsalted butter
- 3/4 C. of sugar
- 1/4 LB. of pumpkin
- 1/4 LB. of gianduja chocolate
- 1/4 C. of milk
- 2 TSP. of honey
- 2 TSP. of baking powder
- 4 of eggs
- Salt
- 1/2 C. of pumpkin seeds
- 3/4 C. of corn flakes
- 1/4 C. of rolled oats
- 2 TSP. of sunflower seed oil
Method
Cut the pumpkin into cubes and cook it in the milk over low heat for 10-12 minutes with the lid on. Puree in a blender and let cool.
In a bowl, combine the flour, baking powder, sugar, honey, and a pinch of salt. Add the beaten eggs and mix with an electric hand mixer.
Melt the butter and incorporate it into the mixture with the electric hand mixer.
Divide the batter in half: add 1/2 cup of the pumpkin puree to one half and the melted chocolate to the other; stir both batters until even.
Grease a non-stick loaf pan (8” x 3”, 2 1/2” deep); use a spoon to add the batters into the pan, alternating with each layer; fill the pan no more than three-quarters of the way.
Bake for approximately 1 hour at 320°F. Remove from the oven and let cool before removing from the pan.
FOR THE CRUNCHY TOPPING: Combine all the ingredients and spread them out on a baking sheet lined with parchment paper. Bake for 10 minutes at 320°F. Remove the crunchy topping from the oven and break it into shards. Brush the cake with a bit of honey to help the topping stick.