Bake

Chocolate Pumpkin Loaf

by:
November 12, 2015
3.5
2 Ratings
Chocolate Pumpkin Loaf
Photo by Posie Harwood
  • Makes two 8- by 5-inch loaves
Author Notes

Adapted from a recipe from Libby's Pumpkin, this loaf is a snap to mix up, comes together in minutes, and bakes into a moist, chocolate-filled bread that's impossible to stop eating. —Posie (Harwood) Brien

What You'll Need
Ingredients
  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 15 ounces canned pumpkin
  • 1 cup semisweet chocolate chips
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
Directions
  1. Preheat the oven to 350° F. Grease two 8- by 5-inch loaf pans.
  2. In a large bowl, whisk together the eggs, sugar, vegetable oil, and canned pumpkin.
  3. In a heatproof bowl, melt the semisweet chocolate chips over a double boiler or in the microwave until fully melted. Set aside.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Add the flour mixture to the pumpkin mixture and stir until just combined.
  6. Add 1 cup of the pumpkin batter to the melted chocolate chips and stir until smooth and well-mixed.
  7. Pour a 1-inch layer of the pumpkin batter in the bottom of each of the prepared loaf pans. Spoon a layer of the chocolate batter on top of each pan, taking care to keep the chocolate from spreading to the very edges.
  8. Divide the remaining pumpkin batter between both pans and carefully smooth it over the chocolate filling so that it completely covers the chocolate.
  9. Bake for about 1 hour. Remove from oven and let cool in the pan for 10 minutes before turning out on onto a wire rack to finish cooling completely.
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See what other Food52ers are saying.

  • Yogigirl
    Yogigirl
  • GiGi Eats
    GiGi Eats
  • AntoniaJames
    AntoniaJames
  • Marmalady
    Marmalady
  • Dina Moore-Tzouris
    Dina Moore-Tzouris

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8 Reviews

Christie
Christie November 5, 2023
This was just ok. I was expecting a much more moist bread given the oil base. I’ll move on to another recipe.
 
Yogigirl
Yogigirl November 23, 2016
It was good but I felt like it needed more texture. Maybe some walnuts or pecans on top.
 
Tara C.
Tara C. January 26, 2016
Make this NOW, bet you have everything on hand;) Halved the recipe exactly to make just one loaf & it worked perfectly! Sooo moist & yummy! One small complaint that wouldn't prevent me from making it again is after letting it cool for the recommended amount of time the pieces tended to come apart where the chocolate & pumpkin meet in the middle. Still absolutely delicious!
 
GiGi E.
GiGi E. November 17, 2015
This loaf is insane! I need to figure out a way to make it gluten and sugar and dairy free! ha!
 
Marmalady
Marmalady December 1, 2015
The dairy part should be easy--there are plenty of chocolate chips that don't contain dairy!
 
Dina M.
Dina M. February 1, 2016
I just made it with coconut sugar and gf flour from Trader Joe's. Added Xanthin Gum. Just as delicious!
 
Alina
Alina November 16, 2015
This recipe sounds perfect for any occasion for dessert. I would love to try to make this recipe, I just in past have had trouble baking loafs. Do not know why, I haven't mastered the Loaf yet, lol. But when I do I would certainly love to give this recipe a try! Chocolate sounds delicious with pumpkin.
 
AntoniaJames
AntoniaJames November 14, 2015
I'm curious as to why the top of your loaf sank the way it did. The loaf shown on the Nestle site domed nicely: https://www.verybestbaking.com/recipes/143601/pumpkin-chocolate-quick-bread/

Could it be that you used whole eggs instead of just whites? Also, I see that their recipe calls for stirring 1 1/2 cup of batter into the chocolate, not 1 cup.
Their recipe also calls for a bit more sugar, but I can't see that having any effect.
;o)