Sunday, November 15, 2009

Moist Chocolate Loaf ( Low fat, thank you pumpkin)

This super moist, just sweet enough chocolate loaf only has 1/8 cup of olive oil as its source of "fat" and attributes its moist texture to pumpkin puree


3/4 cup white flour
1/2 cup whole wheat flour
1/2 cup unweetened Ghiradelli cocoa
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinmamon
1 1/2 tsp pumpkin pie spice
1 1/2 cup pumpkin puree
2 eggs
1/2 cup backed  brown sugar
1/4 cup raw sugar
1/2 cup white sugar
1 1/s tsp vanilla
1/8  cup olive oil
1 serving each of 60% cocoa chocolate chips, semisweet chips, classic white chips
Cream cheese ( optional)

Preheat oven to 315 degrees and spray loaf pan

In a small bowl combine the dry ingredients ( flours, baking powder/soda and spices, cocoa)
In a larger bowl combine the pumpkin, eggs, sugars, vanilla and olive oil
Then slowly add the dry ingredients to the wet ingredients.
Finally, fold in the chocolate chips.
Pour into loaf pan. I chose to add a strip of cream cheese along the top because it looked pretty.

Bake for about 50 minutes or until a tooth pick ( or stick of pasta) comes out fairly dry/clean when you poke it into the thickest part of the loaf.


  1. It DOES look pretty! I've never done anything with pumpkin before... never really baked until I got married... but I keep seeing such wonderful pumpkin recipes and feel the need to go out and buy some. Soon. Like tomorrow.

  2. Oh geez that looks good!! What a great idea to use pumpkin. I want to try this soon!

  3. Wow! I really want to try this. That looks amazingly moist.