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Pumpkin Chocolate Loaf Recipe
Pumpkin Chocolate Loaf Recipe photo by Taste of Home

Pumpkin Chocolate Loaf Recipe

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"These moist chocolate loaves, with a hint of pumpkin and spice, have been a favorite for years," writes Kathy Gardner of Rockville, Maryland. "They can be sliced to serve as snacks or dessert."
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling + freezing
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling + freezing
MAKES: 48 servings

Ingredients

  • 3-3/4 cups all-purpose flour
  • 3-1/2 cups sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 1-1/4 teaspoons baking soda
  • 1-1/4 teaspoons ground cinnamon
  • 1 to 1-1/4 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 can (29 ounces) solid-pack pumpkin
  • 1-1/4 cups canola oil
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips

Nutritional Facts

1 serving (1 slice) equals 190 calories, 9 g fat (2 g saturated fat), 13 mg cholesterol, 125 mg sodium, 28 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips.
  2. Transfer to three greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months. Yield: 3 loaves.
Originally published as Pumpkin Chocolate Loaf in Quick Cooking September/October 2001, p58

Nutritional Facts

1 serving (1 slice) equals 190 calories, 9 g fat (2 g saturated fat), 13 mg cholesterol, 125 mg sodium, 28 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Pumpkin Chocolate Loaf

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 16, 2014

I just made these loaves this afternoon and they are absolutely delicious. They are easy to prepare but you do need a large bowl to mix it in. My husband has already eaten two big pieces but I love having two more loaves to pop in the freezer for later. I will be making this recipe again and again. Definitely a five star recipe.

MY REVIEW
Reviewed Aug. 10, 2013

My family loves this recipe it makes such a wonderful smell in the house while baking. One year I made mini loaves and gave them as gifts for our siblings.

MY REVIEW
Reviewed Dec. 10, 2012

I made these loaves for Thanksgiving, and they were such a hit that several of my guests were already reserving slices to take home for later. I added walnuts and served some plain and some with a buttermilk glaze on top, and they were all devoured. They were so thoroughly enjoyed that I've already been given "hints" on what I should give as Christmas gifts this year! I will definitely be making these many more times.

MY REVIEW
Reviewed Oct. 26, 2011

My husband and (picky) kids loved this. You can taste both the chocolate and the pumpkin but neither taste overpowers the other. Next time I'm going to try adding walnuts in place of the chocolate chips to see if it's just as delicious that way.

MY REVIEW
Reviewed Nov. 22, 2010

I make these loaves and give them out and freeze some so I have plenty. They make a great snack.

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