Pumpkin Chocolate Loaf

Posted by on September 20, 2016 in Blog, Breads, Desserts, Featured, quick bread | 0 comments

Pumpkin Chocolate Loaf

From Quick Cooking Magazine this bread ranks my next favorite Fall bread (see Pumpkin Spice Bread for my most favorite Fall bread). This recipe makes three loaves of bread and it also freezes well in a Ziploc Freezer Bag–so don’t feel like you have to eat it all today, although I’m sure you’ll be tempted.


  • 3-1/2 cups sugar
  • 1-1/4 cups vegetable oil
  • 3 eggs
  • 1-29 ounce can pumpkin
  • 3 squares unsweetened chocolate, melted
  • 1-1/2 tsp. vanilla extract
  • 3-3/4 cups flour
  • 1-1/2 tsp. salt
  • 1-1/2 tsp. baking powder
  • 1-1/4 tsp. baking soda
  • 1-1/4 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1/2 tsp. nutmeg
  • 2 cups chocolate chips

In a large bowl, combine sugar and oil. Add eggs; mix well. Stir in pumpkin, chocolate and vanilla. Mix well. Combine the dry ingredients; stir into pumpkin mixture just until blended. Stir in chips. Transfer to three greased loaf pans. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted comes out clean. Cool for ten minutes before removing from pans to wire racks.

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