Chocolate Pumpkin Loaf

Mastermind Weekend 1/16

Hey there!

I'm Tina

Iโ€™m the owner of Carrots โ€˜Nโ€™ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and canโ€™t lose weight no matter what they do.

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).



  1. Perfect. I was looking for something pumpkiny to make and am thinking I don’t want to do a pie (since I’m doing an apple/pear pie already). PS I think my husband may love buffalo sauce almost as much as you! We had buffalo calzones last night and I think hes going to start putting that sauce in everything ๐Ÿ™‚

  2. That sounds and looks delicious! I definitely know what I’m making to bring to my Thanksgiving party next week ๐Ÿ™‚ Thanks so much for the inspiration!

  3. Amanda,

    Yep, most of them are “kitchen experiments,” as I call them. I’m often inspired by other recipes, but when it comes to choosing ingredients, I like to improvise! ๐Ÿ™‚

  4. YUM! How many slices were you able to get out of this loaf?
    I am tempted to make this tonight and wonder how many I’ll have to hold myself back from devouring in 2 days! ๐Ÿ˜€

  5. Gaby,

    I’m not really sure to tell you the truth since I only cut 3 pieces last night (for Mal, me, and Danielle). I’m guessing anywhere from 8-12 slices, depending on how thick you slice them. I used a regular loaf pan, if that helps.

  6. Tina I so want to try this bread!!! I have tried making it twice now… and it’s coming out completely baked on the inside and not near baked on the inside. 325 for 45 minutes, right??? I made sure I have everything mixed in… I don’t know what I’m doing wrong????

    Any ideas? lol

  7. Just made this recipe, but made as muffins. Amazing! Added a whole can of pumpkin (15oz) and used mini-chocolate chips. Baked at 375 degrees for about 18 min – just had to watch them and test for being baked all the way through.

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