A Pumpkin Chocolate Loaf for October’s #ChocolateParty

Pumpkins and chocolate – I never thought they would go well together. I have a lot of self-imposed food “rules” – I’m one of those people who hates having different foods touch when I’m eating. I should probably eat all my meals out of those plates with the ridges that separates the surface into defined areas. As a kid, I hated Neopolitan ice cream. I would make sure to scoop and eat the strawberry, vanilla and chocolate separately, saving the chocolate for last so that it would be the lingering flavor on my tongue. I digress – my point being that I’ve never had pumpkin and chocolate together nor have I ever made anything combining these two flavours.

I was reading the wonderful blog, Vintage Kitchen, one afternoon when I noticed she made a chocolate apple crisp. I was intrugied – that was another combination I’d never have put together. Paula made that dish as her contribution for a foodie Chocolate Party! Roxana of Roxana’s Home Baking came up with this brilliant idea as a way to pay homage to the greatest food in existence. I basically invited myself into the group and now here we are – my first Chocolate Party post.

The premise is this: every month, a group of chocolate-lovin’ food bloggers will pick an ingredient to pair with chocolate. For October, the ingredient of choice (naturally) was pumpkin. I adore Starbucks’ pumpkin loaf but it’s a hit or miss item – some days I’ll buy it and it’ll be super moist. Other days, it’ll be dry ‘n tasteless, a sure sign that it’d been sitting out for several days. So I’ve stopped buying it altogether, especially since I can make something similar (if not superior) at home.

This presented me with the perfect opportunity to make a pumpkin loaf and add some of my favourite thing to it. Should I just dump in chocolate chips and call it a day? Drizzle the top with melted chocolate? Heck no. I decided to make chocolate streusel and swirl it throughout my pumpkin loaf.

Chocolate Streusel

3/4 stick butter, room temp
1/2 cup flour
1/2 cup brown sugar
3 tbsp cocoa powder
2 tsp cinnamon

Cut up the butter into little squares to make smushing it (yes, that’s a technical baking word) together with the dry ingredients an easier task. I was expecting something crumbly but it turned into a thick paste. It still worked out fine.

Pumpkin loaf (adapted from Baking Bites)

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup sugar
2 large eggs
1 cup pumpkin puree
1/2 cup milk
1/4 cup butter, melted and cooled
1 tsp vanilla extract

Preheat your oven to 350 degrees F and grease a loaf pan

In a medium bowl, mix together the flour, baking powder, salt and spices.

In a separate bowl, mix together the sugar and eggs until well combined, then add in the pumpkin puree, milk, butter and vanilla extract.

Such a gorgeous, golden colour.

Pour the dry ingredients into the wet and stir just until the two are combined.

Keep stirring!

Pour half the batter into the loaf pan. Drop dollops of chocolate streusel on top. You can swirl a knife through it to distribute the streusel or you can leave as is. Pour the other half of the batter and drop dollops of your remaining streusel on top. Swirl a knife through the top for pretty patterns (mine didn’t turn out so pretty but oh well!).

Halfway there.

Ready to bake.

Bake for 55-65 minutes. Your cake tester should come out clean.

Turn the loaf onto a wire rack to cool before slicing.

Verdict? My apartment smelled amazing while this baby was baking – that spicy cinnamon combining with the sweet, dark aroma of chocolate made me think of Halloween and the cold, dark nights leading up to winter, when you start smelling that sharp, intense, unmistakable odour of fireplaces burning into the long evening hours. I took it out of the oven and took photos while it cooled. I then immediately inhaled a giant slice of it. The buttery, crisp of the streusel’d top was incredible. For some reason, I wasn’t too happy with the pumpkin loaf. I didn’t think the pumpkin flavor was pronounced enough.

My opinion changed the next day. After allowing the loaf to rest overnight, the flavours bloomed and came alive. The loaf was still soft and moist the next day and the chocolate streusel, while not crispy and crumbly as traditional streusel is, provided a wonderful contrast in texture and flavor.

This loaf definitely gets better with age and it’s perfect washed down with a big mug of coffee or tea.

Click on the link below to check out what everybody else made for some pumpkin and chocolate inspiration!

30 thoughts on “A Pumpkin Chocolate Loaf for October’s #ChocolateParty

  1. Um, yes chocolate and pumpkin go great together! I have chocolate pumpkin cake squares on my blog that is my MOST popular recipe! I also mention Starbucks as being my reason for creating the recipe. 🙂 I love their pumpkin loaf but I created a vegan recipe and adapted mine to include chocolate and my own twist. To me, everything is better with chocolate lol!! Your loaf looks beautifu. 🙂

  2. OMG! Josh is the same way. He doesn’t like sauces touching his meal or different components touching eachother. I always have to serve the sauces on the side for him. Why you guys gotta be so difficult? Geeze! Your pumkin chocoloate loaf looks amazing. I’m pretty sure chocolate and pumpkin make a good combo. Hope all is well with your sister. Wondering how the delivery went. If it happened at all. Keep me posted lady. I’ll be thinking of you! 🙂

    • You’re so welcome! I love your blog and if I hadn’t happened to read your post that day, I wouldn’t have known about the Chocolate Party…although my chocolate radar would’ve eventually led me to you guys, I’m sure. I need to go through and look at everyone else’s posts asap!

  3. I would never normally put chocolate and pumpkin together either! So glad Roxana is having us think outside the box! This loaf looks scrumptious. I can think of nothing better than having my pumpkin loaf studded with delicious chocolate streusel! : )

    • I’m so glad I joined the group. This is going to be so much fun every month. Just wait until we start running out of conventional ideas. Who knows what we’ll be baking together?

  4. Hea.ven.ly. I love how you weren’t satisfied with the chocolate chips or a chocolate drizzle. You go girl, with your chocolate streusel! Also for baking your own loaf instead of buying Starbucks’. I am always tempted by their sweets case when I go in but I almooost always resist…I mean, like I don’t get enough cake at home?

  5. I used to buy a slice of bread from Starbucks but since I made my first loaf I haven’t bought any. Why pay the extra price when I can make a better version right in my own kitchen.
    Yours turned out beautiful!
    Thanks for joining the #chocolateparty

  6. Pingback: Chocolate-chip pumpkin muffin top cookies recipe #chocolateparty — Roxana's Home Baking

  7. First of all, I love your blog! Next week is Sammy’s Halloween party at school and I’m planning to bake your recipe a 8×8 square pan so I can cut it into at least 25 servings. How long do you think it’ll take to bake and do you think I’ll need more batter? Thanks Nancy!!

    Wendy 🙂

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