Chocolate Pumpkin Loaf

November 19, 2008

Oh my gosh, this Chocolate Pumpkin Loaf came out so well! I’m so pleased! :D 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).

{ 55 comments… read them below or add one }

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! :)

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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? :)

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