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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84 Comments
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
[…] I republished a number of missing recipes, including my Chocolate Pumpkin Loaf, Coconut Date Cookies, and Oatmeal Raisin Bars. Please let me know if there are any others that […]
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).
@Neeta: Scharffen Berger Cocoa Powder. It’s awesome!
[…] Chocolate Pumpkin Loaf […]
[…] Chocolate Pumpkin Loaf Most devil’s food cakes are moist and chocolaty, but they are much too high in calories and fat for a feel-good splurge. Instead, I used canned pumpkin to reduce the amount of calories and fat, while keeping the moistness and decadence of this fall treat. […]
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
[…] I think I am going to make Tina’s Chocolate Pumpkin Loaf. Looks good, […]
[…] Chocolate Pumpkin Loaf…made into muffins (I’m aware this is not a cookie.) […]
Yum! I made this loaf last night and it is great! Thanks for the recipe!
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!
I made this tonight 🙂 Holy yumminess! Thanks for sharing the recipe.
Do you have a calorie, sugar and carb count for this recipe?
[…] Chocolate Pumpkin Loaf […]
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.
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!
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.
[…] Chocolate Pumpkin Loaf […]
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[…] canned pumpkin, chocolate almond milk, and pumpkin pie spice. The flavor reminded me a lot of my Chocolate Pumpkin Loaf! […]
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!
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!
I used half of a can, so 7.5 ounces. Hope this helps! 🙂
I just made this, but I used half white whole wheat flour and half regular flour- it was awesome! Thanks for this recipe!!! 🙂
Could I make this using egg whites and replace sugar with a sweetener?
@kenzie109: Sure! Why not? 🙂
[…] have no idea what the original version of the recipe tastes like, but this 100% whole grain and naturally sweetened version is just […]
[…] The last yummy treat was baked just yesterday, but (willpower!) I didn’t taste it til this morning. I had some leftover pumpkin from last week’s to-die-for! pumpkin loaf, so I decided to try another one. To me, this was the best thing I baked all week. Though it doesn’t have a lot of strong pumpkin flavor (the pumpkin’s purpose seems to be as a substitute for butter or oil), the loaf is delicious and fudgy with just a hint of spice. It’s also a snap to make since you just mix everything together and stick it in the oven. I had a piece this morning with a smear of butter and found it a wonderful breakfast. And I might just have another piece for dessert! Chocolate Pumpkin Loaf (taken from Carrots ‘n’ Cake) […]
[…] Chocolate Pumpkin Loaf […]
[…] saw the recipe over at Carrots ‘N’ Cake this morning and knew I HAD to try it. But I didn’t want to make it as it was written, […]
Thanks for sharing. I thought this was really moist and delicious.
I think this recipe sounds great! I noticed though that there is no oil or butter in the recipe. Is this correct?
Yep!
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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