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Pumpkin Chocolate Chip Loaf Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 5)
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Servings: Makes 12 servings, 1 loaf
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 granulated sugar
3 large eggs
1 cup canned 100% pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350°F (180°C). Butter and flour 9 x 5 x 2 1/2-inch (23cm x 12.7cm x 6cm) 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.)

Makes 12 servings.

To Make Muffins:
If desired, you can prepare Pumpkin Chocolate Chip Muffins with this recipe. Prepare muffins according to above instructions, but use a 12 cup muffin tin to make 12 muffins, or a 6 cup muffin tin to make 6 jumbo muffins. Bake muffins at 350°F (180°C) for 20 to 25 minutes.

Date: October 26, 2003


Reviewer: Lazy Susan
I've made this several times and it's fabulous. Nice and moist. Great texture even after a couple days -- but it rarely lasts that long. I very highly recommend this recipe.

Reviewer: Gina
I made this recipe for the first time this week and it was gone within the hour. I ended up having to make more just to be able to take it with me to the get together that I had originally made it for.

Reviewer: Nancy
I tried this for the first time a few weeks ago. It is sooo good, I've made 3 more bathches of mini-loaves by triplying the recipe. From the rave reviews from my family they are going to make great Xmas presents for others. I have frozen mine so that they will keep until then.

Reviewer: Xzigalia
This was moist and flavourful. I had no vanilla so used 2-4 TBSP. of maple syrup. The chocolate sank to the bottom but nobody cared. It all sort of caramelized around the edges. We had it warm with pumpkin custard and whipped cream. I would recommend this as one of my top pumpkin recipes. DO NOT OMIT THE WALNUTS. They are FANTASTIC in it.

Reviewer: Donna

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