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Pumpkin Chocolate Loaf

 Pumpkin Chocolate Loaf
"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."
48 ServingsPrep: 15 min. Bake: 55 min. + cooling + freezing

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 McCormick® Pure Vanilla Extract
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

  • 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.
  • 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.

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Pumpkin Chocolate Loaf (continued)

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.