Pumpkin Chocolate Loaf
I love to make this recipe in the fall around Halloween and Thanksgiving. It makes a great after-school snack and is nice to have on hand when friends drop by for a visit. I usually make this without the glaze. Add the glaze and suddenly it becomes dessert! This makes 2 loaves so freeze or give a loaf as a gift & serve the other on Thanksgiving morning while your prepping the turkey & watching the parade! This recipe freezes well for at least two months. You can substitute the cinnamon, nutmeg, ginger and cloves for 2 teaspoons of pumpkin pie spice.
I love to make this recipe in the fall around Halloween and Thanksgiving. It makes a great after-school snack and is nice to have on hand when friends drop by for a visit. I usually make this without the glaze. Add the glaze and suddenly it becomes dessert! This makes 2 loaves so freeze or give a loaf as a gift & serve the other on Thanksgiving morning while your prepping the turkey & watching the parade! This recipe freezes well for at least two months. You can substitute the cinnamon, nutmeg, ginger and cloves for 2 teaspoons of pumpkin pie spice.
- Carbohydrate 484.9145375 g
- Cholesterol 846 mg
- Fat 310.97413 g
- Fiber 25.8207124965191 g
- Protein 68.0541725 g
- Saturated Fat 76.17025225 g
- Serving Size 1 1 loave (1296g)
- Sodium 4938.286875 mg
- Sugar 459.093825003481 g
- Trans Fat 14.209903625 g
- Calories 4810 calories
Step-by-step
- Grease bottom and sides of 9x5-inch loaf pans.
- Preheat oven to 350 degrees.
- Combine flour with baking soda, salt, cinnamon, nutmeg, ginger and cloves in a medium bowl. Set aside.
- Using an electric mixer, cream margarine in a large bowl at low speed. Gradually add sugar and cream together on high speed until light and fluffy.
- Blend in eggs and beat well.
- Turn mixer to low speed and add dry ingredients, alternating with pumpkin. Begin and end with dry ingredients; blend well after each addition.
- Stir in chocolate chips and 1 cup nuts.
- Pour into prepared pans and sprinkle with reserved nuts.
- Bake for 50-60 minutes or until loaf springs back when lightly touched in center.
- Glaze if desired!
- Glaze:
- 1 cup powdered sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 to 3 TBL light cream
- Combine first 3 ingredients. Blend in cream until the consistency desired (should be thin).
My Favorite Fall Treat: Pumpkin Chocolate Loaf
Autumn is my absolute favorite time of year. The crisp air, the changing leaves, and the cozy feeling of baking in the kitchen—it's pure magic! And what better way to celebrate the season than with a delicious pumpkin chocolate loaf? This recipe isn't just a cake; it's a symbol of those warm, inviting fall days.
I've been perfecting this recipe for years, tweaking it here and there to achieve the perfect balance of moist, spiced pumpkin and rich, decadent chocolate. The secret? It's all in the details. Using fresh, high-quality ingredients really makes a difference. I love the way the warm spices—cinnamon, nutmeg, ginger, and cloves—blend harmoniously with the pumpkin puree, creating an aroma that fills the entire house with the comforting scent of fall. And those chocolate chips? They're the perfect complement to the spiced pumpkin, adding a delightful touch of sweetness and richness.
This recipe is incredibly versatile. It's perfect for an after-school treat for the kids, a delightful addition to a coffee date with friends, or a show-stopping dessert for Thanksgiving. I often double the recipe, baking two loaves. One loaf goes into the freezer for a future treat, another is gifted to a neighbor, and the remaining loaf graces our Thanksgiving table, adding to the festive atmosphere. The beauty of this loaf is that it freezes remarkably well. You can easily store it for up to two months, ensuring you have a delightful slice of fall any time you crave it. Feel free to experiment with the spices, using a pre-made pumpkin pie spice blend for convenience.
Beyond the deliciousness, this recipe holds a special place in my heart. It reminds me of family gatherings, cozy evenings spent in the kitchen, and the joy of sharing baked goods with loved ones. It’s more than just a recipe; it’s a tradition, a comforting ritual that warms my soul. The act of making this loaf is as fulfilling as savoring its taste. So gather your ingredients, put on some music, and let the aroma of this delightful loaf fill your home with the sweet spirit of autumn. Let the simple act of baking bring you joy, and create a beautiful memory for yourself and those you share it with. It’s not just about the food; it's about the memories you create while baking it. The warmth of the oven, the sweet smell of pumpkin spice, and the satisfaction of creating something delicious for yourself and your family. Happy baking!
The recipe is easy to adapt to your preferences. If you aren't a fan of nuts, you can easily omit them. Or, if you're feeling adventurous, try substituting different nuts like pecans or macadamia nuts. The choice is yours! The most important thing is to enjoy the process of making and sharing this delicious fall treat. Whether you are gifting the loaf or keeping it all for yourselves, the warm feeling of baking a delicious loaf will undoubtedly brighten your day and leave you with delicious memories.
Finally, remember, baking is not just about following instructions; it's about putting your own heart into it. Let this recipe be a starting point for your own culinary adventures. Experiment with different flavors, and most importantly, have fun!
