Chocolate Pumpkin Loaf

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ 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 can’t lose weight no matter what they do.

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.


  • 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. 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

  2. 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).

  3. 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!

  4. 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!

  5. Pingback: Time to Celebrate
  6. 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.

  7. 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.

  8. Pingback: Hooray for Pumpkin
  9. 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!

  10. 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!

  11. I just made this, but I used half white whole wheat flour and half regular flour- it was awesome! Thanks for this recipe!!! 🙂

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

  13. 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.

Leave a Reply

Your email address will not be published.


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.