Best 2 Pumpkin Chocolate Loaf Recipes

Indulge in the delightful harmony of pumpkin and chocolate with our collection of delectable recipes. From the classic Pumpkin Chocolate Loaf, a comforting treat perfect for cozy autumn days, to the innovative Pumpkin Chocolate Chip Cookies, a delightful twist on a timeless classic. Discover the rich Pumpkin Chocolate Bundt Cake, a decadent dessert that will impress at any gathering. For a quick and easy snack, try the Pumpkin Chocolate Muffins, a perfect grab-and-go option. And don't miss the Pumpkin Chocolate Bread, a moist and flavorful loaf that pairs wonderfully with a warm cup of coffee or tea. Each recipe is carefully crafted to showcase the perfect balance of pumpkin's earthy sweetness and chocolate's rich indulgence. Whether you're a seasoned baker or just starting out, these recipes will guide you through the process with ease, ensuring a delicious outcome every time.

Here are our top 2 tried and tested recipes!

PUMPKIN-CHOCOLATE CHIP LOAF CAKE

Pumpkin-Chocolate Chip Loaf Cake image

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

Ingredients

1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

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 LOAF

Pumpkin Chocolate Loaf image

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

Ingredients

3-3/4 cups all-purpose flour
3-1/2 cups sugar
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 to 1-1/4 teaspoons ground cloves
1/2 teaspoon ground nutmeg
3 large eggs
1 can (29 ounces) solid-pack pumpkin
1-1/4 cups canola oil
3 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

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:

To ensure a moist loaf, don't overmix the batter. Overmixing can result in a dry, dense texture.
Use high-quality chocolate chips for the best flavor. If you don't have chocolate chips, you can use chopped semisweet or bittersweet chocolate.
Don't overcook the loaf. Use a toothpick to check the center of the loaf for doneness. When inserted, the toothpick should come out with just a few moist crumbs attached.
Allow the loaf to cool completely before slicing and serving. This will help the flavors to develop and the loaf to set properly.
For a more intense chocolate flavor, use a Dutch-process cocoa powder.
To make a gluten-free version of this recipe, use a gluten-free flour blend.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
For a vegan version of this recipe, use a plant-based milk and butter substitute.

Conclusion:

This pumpkin chocolate loaf is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, rich chocolate flavor, and hints of pumpkin spice, this loaf is sure to be a hit with everyone who tries it. Whether you're looking for a sweet breakfast treat or a decadent dessert, this pumpkin chocolate loaf is the perfect choice.