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Published: Oct 26, 2019 · By Jennifer

Pumpkin Chocolate Brownie Loaf

Name: Pumpkin Chocolate Brownie Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 20 servings
Ingredients: 3/4 cup unsalted butter; 2 oz unsweetened baking chocolate (coarsely chopped); 1 cup granulated sugar; 1/2 cup all-purpose flour; 2 large eggs; 1/2 tsp vanilla; 3 1/2 cups all purpose flour; 1/4 tsp baking powder; 2 tsp baking soda; 1 1/2 tsp salt; 1 tsp nutmeg; 1 tsp cinnamon; 1 1/2 cups white granulated sugar; 1 1/2 cups brown sugar (packed); 1 cup vegetable oil (or canola or other neutral cooking oil); 2 1/4 cups canned pumpkin puree; 3 large eggs

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Delicious moist pumpkin loaf, meets chocolate brownies, with a layer of chocolate running through the middle! A great chocolate twist on pumpkin loaf.

This recipe was first shared in October 2017. I made it again recently to try out my new, festive Fall loaf pan, so I thought I’d take the opportunity to take new photos, update the post and bring it back to the front, as it’s perfect Fall baking!

Last year I made a wonderful Vanilla Brownie Pound Cake Loaf and I decided to bring that same idea in to pumpkin season, pairing the brownie layer with my favourite pumpkin loaf recipe.

Wonderfully moist, this pumpkin loaf actually gets better with age.

Pumpkin and chocolate go fabulously together and this easy loaf provides the best of both flavours, together. This one’s a great one to have on the counter for slice and enjoy goodness.

Ingredient Notes for Pumpkin Chocolate Brownie Loaf

Chocolate: Note that this recipe calls for UNSWEETENED chocolate. You’ll find unsweetened chocolate in the baking aisle with the other baking chocolate. You could substitute bittersweet/semisweet chocolate by using 4 oz of bittersweet chocolate and reducing the amount of sugar in the Brownie Batter by 1/4 cup (so instead of 1 cup sugar in the Brownie Batter, use only 3/4 cup)

Pumpkin: As usual when baking with pumpkin, you’ll want to use canned pure pumpkin puree here, not pumpkin pie filling.

Cook’s Notes for Pumpkin Chocolate Brownie Loaf

No, you don’t need this special pan to make this loaf! Simply use regular loaf pans and bake it like a normal loaf. It will bake right side up, so no need to invert at the end, as with this special decorative pan.

This recipe makes two loaves. I like to leave it in these quantities, as it uses up most of a large can of pumpkin puree. If you don’t need 2 right away, eat one and freeze the other. It keeps beautifully in the freezer. Or surprise someone special with your extra loaf :)

If you only want/need one loaf, use the adjustable serving tool in the recipe card and adjust it to “10”, to adjust the ingredients for making just one loaf.

Top Tip! I’m in love with this pretty Nordic Ware Harvest Bounty Loaf Pan! That said, it works best with a certain type of loaf. This recipe came out beautifully in it as it is a more dense loaf. Any sort of pound cake like loaf should work well in the pan, as well. A softer, more cake-like loaf is likely to give you trouble, as will any loaf with a low fat content, as the fat helps to prevent sticking.

Seasons and Suppers Recommends …

Want to add this festive Harvest Bounty Loaf Pan to your kitchen, too?

Nordic Ware Harvest Bounty Loaf Pan, Bronze

Disclosure: Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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