These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. —Kathy Gardner, Rockville, Maryland
Pumpkin Chocolate Loaf
Pumpkin Chocolate Loaf
Prep Time
15 min
Cook Time
55 min
Yield
3 loaves
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 large 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 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 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.
Nutrition Facts
1 slice: 190 calories, 9g fat (2g saturated fat), 13mg cholesterol, 125mg sodium, 28g carbohydrate (19g sugars, 2g fiber), 2g protein.
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