Spicy Pumpkin Loaf

READY IN: 1hr 20mins
Recipe by food snob mom

The combination of pumpkin and chocolate is surprisingly wonderful and delicious! This recipe freezes well.

Top Review by Food Snob in Israel

Now I LOVE this when my food snob mom (aka MY MOM) makes this but mine just didn't turn out as delicious. Maybe cause mom didn't make it...;) At any rate, I did use the full two cups of sugar and skipped the nuts. I also used whole wheat and spelt flour and really could not taste the difference. I DO feel that 3/4 or 1/2 a bag of chocolate chips would have been MORE THAN ENOUGH chocolate-y...and I LOVE chocolate. Date honey or honey could have replaced some of the sugar, as well, I believe. I am freezing one loaf, but assume that all will go well with that, as it always does for mom. 1.5 cups canned pumpkin=1 full can One large Israeli butter (200g) is roughly equalivant to 1 cup butter or 2 american size sticks of butter. Make sure to let cook to a dark brown (espically if using a whole flour) or else it could be a bit gooey in the middle. Better to slightly overcook this one, imo. It's fluffy but crumbly and very rich and flavorful. Glaze is not so necessary. A unique and frugal way to use a can of pumpkin (which is a rare find here in the middle east). Miss you mom!

Ingredients Nutrition


  1. Combine dry ingredients.
  2. Cream 2 sticks of butter or margarine.
  3. Gradually add 2 cups of sugar ( I cut this in half and it's still sweet). Cream well.
  4. Blend in and beat well 4 eggs.
  5. At low speed add dry ingredients alternately with 1 1/2 cups canned or cooked pumpkin, beginning and ending with dry ingredients. Stir in 12 oz. pkg. chocolate chips and nuts. Turn into 2 greased 9X5 loaf pans. Bake at 350 degrees for 1 hour. Cool then drizzle with spice glaze.
  6. SPICE GLAZE: Combine all ingredients and blend in 3-4 teaspoons hot water until consistency of a glaze.

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