• Chocolate Pumpkin Loaf

    November 19, 2008

    Oh my gosh, this Chocolate Pumpkin Loaf came out so well! I’m so pleased! 😀 It’s super 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.

    Ingredients:

    • 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

    Directions:

    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

    Reply

    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).

    Reply

    Tina August 11, 2010 at 1:40 pm

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

    Reply

    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!
    -Sonny
    ioLite

    Reply

    Kristi January 12, 2011 at 1:39 pm

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

    Reply

    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!

    Reply

    Suzanne Spray February 9, 2011 at 10:33 pm

    I made this tonight :) Holy yumminess! Thanks for sharing the recipe.

    Reply

    Sally Anne March 8, 2011 at 12:08 pm

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

    Reply

    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 😛 I love warm bread from the oven.

    Reply

    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!

    Reply

    Anabanana May 6, 2011 at 12:08 pm

    The flavor is amazing, but the center of the cake wasn’t cooked at all :( 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.

    Reply

    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!

    Reply

    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!

    Reply

    Tina December 16, 2011 at 6:56 am

    I used half of a can, so 7.5 ounces. Hope this helps! :)

    Reply

    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!!! :)

    Reply

    kenzie109 March 12, 2012 at 8:39 am

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

    Reply

    Tina March 12, 2012 at 8:59 am

    @kenzie109: Sure! Why not? :)

    Reply

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

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

    Reply

    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?

    Reply

    Tina October 21, 2013 at 9:21 pm

    Yep!

    Reply

    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.

    Reply

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