Delicious moist pumpkin loaf, meets chocolate brownies, with a layer of chocolate running through the middle! A great chocolate twist on pumpkin loaf.
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.
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. Wonderfully moist, this pumpkin loaf actually gets better the longer it sits.
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.
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.
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.
Pumpkin Chocolate Brownie Loaf
- 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
- Makes two 9x5-inch loaves.
- Prepare the Brownie Ripple Batter: Combine the butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth and slightly cooled. Whisk in sugar and flour. Add the egg and vanilla and stir to form a loose batter. Set aside to cool slightly while making cake batter.
- Preheat oven to 350 F. Grease two 9x5-inch loaf pans. Set aside.
- Prepare the pumpkin batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices and white and brown sugars.
- In a medium bowl, mix together the oil and pumpkin. Add this mixture to the dry mixture and stir until combined. Add the eggs, one at a time, blending well after each addition.
- Add 1/4 of the Pumpkin Batter to the bottom of one of your prepared loaf pans. Level batter. Add 1/2 of the Brownie Batter and spread in to an even layer. Top with another quarter of the pumpkin batter and spread level. Repeat with the second loaf pan.
- Bake in preheated 350 F. oven for 50-60 minutes, or until a tester inserted in the middle comes out clean. Allow to cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.