Glazed Chocolate Pumpkin Loaf Recipe

Name: Glazed Chocolate Pumpkin Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 cups (825 mL) all purpose flour; 3 cups (750 mL) granulated sugar; 2 tsp (10 mL) baking soda; 1 tsp (5 mL) salt; 1 tsp (5 mL) ground cinnamon; 1 tsp (5 mL) ground nutmeg; 4 eggs, lightly beaten; 1 cup (250 mL) vegetable oil; 2/3 cup (150 mL) water; 2 cups (500 mL) canned or cooked pumpkin puree (not pie filling); 1/2 cup (125 mL) chopped nuts; 4 oz (125 g) semisweet chocolate, melted and cooled; 1 1/2 cups (375 mL) confectioners sugar (icing sugar), sifted; 4 to 6 tsp (20 to 30 mL) cold water; 1 oz (30 g) semisweet chocolate, melted and cooled; 2 to 4 tsp (10 to 20 mL) hot water; Two 9- by 5-inch (2 L) metal loaf pans, greased and floured

Servings: persons

3 1/3 cups (825 mL) all purpose flour
3 cups (750 mL) granulated sugar
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground nutmeg
4 eggs, lightly beaten
1 cup (250 mL) vegetable oil
2/3 cup (150 mL) water
2 cups (500 mL) canned or cooked pumpkin puree (not pie filling)
1/2 cup (125 mL) chopped nuts
4 oz (125 g) semisweet chocolate, melted and cooled
1 1/2 cups (375 mL) confectioners sugar (icing sugar), sifted
4 to 6 tsp (20 to 30 mL) cold water
1 oz (30 g) semisweet chocolate, melted and cooled
2 to 4 tsp (10 to 20 mL) hot water
Two 9- by 5-inch (2 L) metal loaf pans, greased and floured

1
Preheat oven to 350F (180C).
2
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg, and mix together thoroughly.
3
In a medium bowl, whisk together eggs, oil, water and pumpkin until well blended.
4
Pour into the flour mixture, mixing just until well blended.
5
Fold in nuts.
6
Transfer 2 cups (500 mL) of batter to a small bowl, add the melted chocolate and mix well.
7
Spoon half the remaining plain batter into the two prepared baking pans, one-quarter in each.
8
Spoon chocolate batter over top, half in each pan.
9
Spoon the remaining plain batter, half in each pan, over the chocolate batter.
10
Bake in preheated oven for 60 to 65 minutes or until a toothpick inserted in the center comes out clean and dry.
11
Let cool in pans on a wire rack for 10 minutes, and then remove onto wire rack to cool completely.
12
Prepare the glaze: In a small bowl, mix together confectioners' sugar and cold water until the right drizzling consistency.
13
Transfer half to a separate bowl.
14
To one bowl, stir in chocolate and enough of the hot water for it to be the right consistency for drizzling.
15
Drizzle white glaze in a zigzag pattern on top of one loaf, and do the same with the chocolate glaze on the second loaf.
16
Or do a zigzag pattern with white and chocolate glaze on each loaf.
17
If not using both loaves immediately, they can be frozen for up to 6 months, well wrapped first in plastic wrap, then in a freezer bag.

2105

kcal

Calories

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 1/3 cups (825 mL) all purpose flour, 3 cups (750 mL) granulated sugar, 2 tsp (10 mL) baking soda, 1 tsp (5 mL) salt, and more.

Yes, Glazed Chocolate Pumpkin Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Glazed Chocolate Pumpkin Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions