Chocolate Pumpkin Loaf Just Might Be Heaven in a Pan

Once again, Tina, over at Carrots’N’Cake, has come up with an amazing recipe. I couldn’t resist converting this recipe to gluten-free and having it to serve over the long Thanksgiving weekend. I am even tempted to possibly serve this for breakfast, as it does have pumpkin in it, so that makes it healthy, right? ;) The aroma that drifted through my kitchen while this was baking is like something straight out of heaven. I don’t know if I can wait for this to cool to dig into it! This would be great served with Cool Whip, topped with powdered sugar or maybe even some ice cream (pumpkin comes to mind, are you surprised?).

Chocolate Pumpkin Loaf
*Recipe courtesy of Carrots’n’Cake, modified to be gluten-free by me

Ingredients:

1 1/4 cups flour (I used Pamela’s Baking & Pancake Mix, but you could use any GF Flour Mix, just make sure to add xanthan gum if you mix doesn’t have it already)
1/4 cup unsweetened cocoa powder
1/2 cup sugar
3/4 cup packed brown sugar
1/2 cup liquid egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 can (7.5 ounces) pumpkin
3/4 cup chocolate chips
Directions:

1. Preheat oven to 325*F. Grease loaf pan (I used Pam).

2. Combine all ingredients in large mixing bowl; blend well.

3. Once mixed, pour batter into loaf pan.

4. Bake for 40-45 minutes, until top is firm and a toothpick comes out clean. (I did 47 minutes)

5. Allow loaf to cool for 15 minutes; dust with powdered sugar (if desired).

This was absolutely amazing. What a unique blend of flavors. It is very moist & rich. A perfect end to a nice fall meal.

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8 Responses

  1. This looks delicious. Will be sure to try it.

  2. [...] Chocolate Pumpkin Loaf (a variation on the one I made last year…see pic below) [...]

  3. Two of my favorite things pumpkin and chocolate. If only you could add peanut butter I would be set. I have made a successful pumpkin bread but I never thought of adding chocolate. Great idea!

  4. I made this today and it is incredible! So moist and spicy and just the right amount of chocolatinessI made it vegan by adding a little more pumpkin and a tablespoon of canola oil to sub for the egg. Not only is this the most delicious thing ever, but it has restored my faith in myself as a baker. I’ve been having an awful run of vegan, gluten-free baking disasters!

    By popular demand this has made the list for Thanksgiving desserts…

  5. I would like to thanks terribly a lot of for your work you have created in scripting this posting. I am hoping the same prime job from you down the road also.

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