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).
The Alternating Method
Incorporating dry ingredients alternately with pumpkin puree prevents flour clumps and stops gluten strands from tightening. Start and finish with the flour mixture, beating only until combined on low speed. Fold semisweet chocolate chips and chopped walnuts into the batter gently by hand so the heavy mix-ins do not sink to the bottom during the fifty to sixty minutes in a 350-degree oven.
Storage and Service
Double batches yield two separate 9x5-inch pans, making preservation straightforward. Wrap baked loaves tightly and freeze them for up to two months without losing moisture. Pair slices with black coffee or unsweetened tea to balance the high sugar content inherent in heavily spiced baked goods.
