Updated Chocolate Pumpkin Loaf

Last fall I happened upon an amazing recipe for Chocolate Pumpkin Loaf.  This recipe was one of my favorite fall treats.  I set out to make it again, but decided to change it up a little.  The results did not disappoint.  I used dark chocolate cocoa in place of the regular cocoa & cut back the sugar.  Here is the updated recipe:


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


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 (I used Hershey’s Special Dark Cocoa)
1/4 cup sugar
1/2 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

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).



I am going to have to hide some of this and quick.  Jon oohed & aahed over it last night and had some more for breakfast.  Do you think it would be okay to have it for lunch?  Perhaps I’ll spread some almond butter on it!  YUM!



20 Responses

  1. I want to try this today. Does liquid egg whites mean what it sounds like? Cracking eggs until I get 1/2 a cup of them?

    Thanks, Kim.

  2. That looks delicious!!!

  3. I just made this. It’s fantastic! I went ahead and used two whole eggs (I don’t have a problem eating eggs).


  4. Julie, I am so glade you like it!

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  10. I have perfected a wonderful GF pumpkin bread but I have been searching for a chocolate pumpkin recipe because it is my husband’s favorite. I think this one will pass the test! Can’t wait to try it!

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  12. I think you shared the most chocolate on Friday Foodie Fix. Thank you.

  13. Have you tried this recipe using white rice flour? You mention that you should add Xanthan gum if you are using a different flour then the one you used so I am wondering how much I should add if I use the rice flour? Thoughts?

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