• Chocolate Pumpkin Loaf

    November 19, 2008

    Oh my gosh, this Chocolate Pumpkin Loaf came out so well! I’m so pleased! ๐Ÿ˜€ It’s superย moist and chocolately, almost like chocolate cake, but with hints of cinnamon and nutmeg. It would make the perfect dessert after Thanksgiving dinner, especially with a warm cup of coffee or tea.


    • 1.25 cup all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/2 cup sugar
    • 3/4 cup packed brown sugar
    • 2 eggs
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 1/2 can (7.5 ounces) pumpkin
    • 1 cup chocolate chips


    1. Preheat oven to 325*F. Grease loaf pan.

    2. Combine all ingredients in large mixing bowl; blend well.

    3. Once mixed, pour batter into loaf pan.

    4. Bake for 40-45 minutes, until top is firm and a toothpick comes out clean.

    5. Allow loaf to cool for 15 minutes; dust with powdered sugar (if desired).

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    { 21 comments… read them below or add one }

    Jenn January 16, 2010 at 8:31 am

    I made this loaf and it got cooked well on the top but the inside remained still undone. i am wondering where i went wrong… is my oven temp bit messed up??? please suggest


    Neeta August 11, 2010 at 11:50 am

    Tina – what brand of cocoa powder do you use? I have heard it makes a big difference and am not happy with the one I have (I have Nestle).


    Tina August 11, 2010 at 1:40 pm

    @Neeta: Scharffen Berger Cocoa Powder. It’s awesome!


    Sonny October 25, 2010 at 12:33 pm

    What a great time of year for me to find this recipe! I am in the mood to try something new for pumpkin season and this looks perfect. I’m gonna do a trial run before Halloween parties this weekend.. Looks delicious!


    Kristi January 12, 2011 at 1:39 pm

    Yum! I made this loaf last night and it is great! Thanks for the recipe!


    Diana February 3, 2011 at 2:01 pm

    I made this a few days ago and it was delicious, moist and chocolatey, but not too sweet. I did have to cook it 15 minutes longer to get the inside cooked. Thanks for the recipe!


    Suzanne Spray February 9, 2011 at 10:33 pm

    I made this tonight ๐Ÿ™‚ Holy yumminess! Thanks for sharing the recipe.


    Sally Anne March 8, 2011 at 12:08 pm

    Do you have a calorie, sugar and carb count for this recipe?


    Lorin March 24, 2011 at 10:06 pm

    I just made this today and it was really good! I used 1/4 cup whole wheat pastry flour to use it up with 3/4 enriched flour and 1/2 cup rolled oats. I also used two flax seed eggs. Everything worked out in the end and it is delcious! I’ll be freezing the other half bcause I have no self control ๐Ÿ˜› I love warm bread from the oven.


    Bake a Little April 28, 2011 at 10:51 pm

    This looks delicious!

    I made a similar bread (minus the pumpkin) that is to die for! I am going to try it with some nutmeg next time. Great idea!


    Anabanana May 6, 2011 at 12:08 pm

    The flavor is amazing, but the center of the cake wasn’t cooked at all ๐Ÿ™ I will try to cook it at 300F for an hour next time…just want to let you know, your book inspires me to eat better….many thanks!!! Also my family LOVES your oatmeal cookies with chocolate chips.


    Charlie November 1, 2011 at 5:46 pm

    I made this last week after tracking down some canned pumpkin in London. It was delicious. Will definitely try some more of your recipes after this one was so successful!


    Lisa December 16, 2011 at 12:47 am

    I made this a couple of months ago, and it was sooooo yummy!!! Am about to make it again, but suddenly I have a question: Is it half of a 7.5 ounce can of pumpkin (approx 3.75 oz.) — OR — do you actually put in 7.5 ounces of pumpkin?? Just want to get it right! Thanks for sharing such a marvelous recipe!


    Tina December 16, 2011 at 6:56 am

    I used half of a can, so 7.5 ounces. Hope this helps! ๐Ÿ™‚


    Stephy C December 27, 2011 at 4:01 pm

    I just made this, but I used half white whole wheat flour and half regular flour- it was awesome! Thanks for this recipe!!! ๐Ÿ™‚


    kenzie109 March 12, 2012 at 8:39 am

    Could I make this using egg whites and replace sugar with a sweetener?


    Tina March 12, 2012 at 8:59 am

    @kenzie109: Sure! Why not? ๐Ÿ™‚


    Food, Faith, and Other Fabulous Finds September 25, 2013 at 3:06 pm

    Thanks for sharing. I thought this was really moist and delicious.


    Brandy October 21, 2013 at 9:19 pm

    I think this recipe sounds great! I noticed though that there is no oil or butter in the recipe. Is this correct?


    Tina October 21, 2013 at 9:21 pm



    Julie Mazza November 30, 2013 at 10:51 am

    I made this for Thanksgiving this year, it so good everyone wants me to make them one. Instead dusting it with powered sugar, I made cream cheese frosting and spread over the top of it. Thank you for the recipe.


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