Best 5 Pumpkin Chocolate Chip Loaf Cake Recipes
Indulge in the delectable Pumpkin Chocolate Chip Loaf Cake, a symphony of autumnal flavors and irresistible textures. This moist and fluffy cake boasts a tender crumb infused with the warmth of pumpkin puree and studded with pockets of rich chocolate chips. Each generous slice offers a delightful balance of sweet pumpkin and decadent chocolate, harmonized by a hint of cinnamon and nutmeg. Perfect for cozy gatherings, this crowd-pleasing treat will transport you to a cozy autumn afternoon, wrapped in the aroma of freshly baked goodness. Along with the classic loaf cake recipe, discover variations like a gluten-free version for those with dietary restrictions, a vegan adaptation for plant-based enthusiasts, and a fun-sized muffin rendition for individual treats. Embark on a culinary adventure with these pumpkin chocolate chip delights, promising to satisfy every sweet craving.
Check out the recipes below so you can choose the best recipe for yourself!
CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
EASY PUMPKIN CHOCOLATE CHIP BREAD
A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.
Provided by Yummy Kat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
- Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
- Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 49.2 g, Cholesterol 57.1 mg, Fat 15.4 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 9.2 g, Sodium 335.3 mg, Sugar 30.1 g
PUMPKIN-CHOCOLATE CHIP LOAF CAKE
Categories Cake Chocolate Dessert Bake Walnut Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
- Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
PUMPKIN CHOCOLATE CHIP LOAF
Make and share this Pumpkin Chocolate Chip Loaf recipe from Food.com.
Provided by kique97
Categories Quick Breads
Time 35m
Yield 2 loaves, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix dry ingredients together in large bowl and set aside.
- In small bowl, blend eggs, then add pumpkin and butter. Whisk together.
- Stir in chocolate chips.
- Pour wet ingredients intro dry ingredients and fold together.
- Pour into greased baking pans (bundt, loaf or muffins) and fill 2/3 full.
- Bake 1 hour and 15 minutes for bundt cake, 40-45 minutes for loaves, and 20-25 minutes for muffins.
- Cool completely. If planning to freeze, wrap in plastic wrap and then place in freezer bag or container.
- Remove from freezer and allow to thaw at room temperature until served.
Nutrition Facts : Calories 557.6, Fat 25.8, SaturatedFat 15.3, Cholesterol 102.7, Sodium 414.2, Carbohydrate 79.8, Fiber 2.8, Sugar 49, Protein 7.3
PUMPKIN CHOCOLATE LOAF
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 loaves.
Number Of Ingredients 14
Steps:
- 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 : Calories 190 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
Tips:
- Choosing the Right Pumpkin: Select a sugar pumpkin or pie pumpkin for the best flavor and texture. Look for pumpkins that are deep orange in color, feel heavy for their size, and have a smooth, unblemished skin.
- Preparing the Pumpkin: To roast the pumpkin, preheat the oven to 400°F (200°C) and cut the pumpkin in half lengthwise. Scoop out the seeds and stringy pulp, then place the pumpkin halves cut-side down on a baking sheet. Roast for 45-60 minutes, or until the flesh is tender. Once cool enough to handle, scoop the roasted pumpkin flesh out of the skin and mash it until smooth.
- Measuring the Flour: To ensure accurate measurements, use the spoon and level method. Fluff the flour with a spoon, then spoon it into the measuring cup and level it off with a straight edge.
- Mixing the Batter: Do not overmix the batter, as this can result in a tough, dense loaf cake. Mix the ingredients just until combined.
- Baking the Loaf Cake: Bake the loaf cake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Conclusion:
This pumpkin chocolate chip loaf cake is a delicious and moist treat that is perfect for fall gatherings or as a special dessert. With its combination of warm pumpkin spice flavors and rich chocolate chips, this cake is sure to be a hit. Follow the tips provided in this recipe to ensure a successful and flavorful loaf cake. Enjoy!
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