Clean Eating Chocolate Pumpkin Loaf Recipe
This clean eating chocolate pumpkin loaf is a delicious way to enjoy Fall!
Oh dear. I really need to stop baking. I just love it so much. I should open up my own clean eating bakery. Now THAT’s a cool business idea! Of course, I’d NEVER reach my weight loss goal, but at least I’d be in heaven at work every day!
Anyhoo, a Facebook fan asked me if I could redo a recipe from a blog she reads called Carrots N’ Cake.
The recipe was for Chocolate Pumpkin Loaf. But it had sugar and white flour in it. Not one to turn down a clean eating baking challenge, I got to work that same evening to see if I could come up with something at least modestly edible.
Not only did I come up with something edible, I came up with something SCRUMPTIOUS!
I have no idea what the original version of the recipe tastes like, but this 100% whole grain and naturally sweetened version is just amazing!
YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:
CLEAN EATING CHOCOLATE PUMPKIN LOAF RECIPE:
Clean Eating Chocolate Pumpkin Loaf
Ingredients
- 1 1/4 cups whole wheat pastry flour (affiliate link)
- 1/4 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 cup chocolate chips (I used Lily's or Enjoy Life)
- 7.5 oz. canned pumpkin puree (I bought a 15 oz. can and used half of it) - Not pumpkin pie filling!
- 3/4 cup honey
- 1 tbsp. molasses
- 1 large egg
- 2 large egg whites
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together your flour, cocoa powder, baking soda, salt, cinnamon, nutmeg and chocolate chips (basically, all your dry ingredients).
- In a second mixing bowl, whisk together your pumpkin, honey, molasses, egg, egg whites and vanilla (basically, all your wet ingredients).
- Now, blend the dry mixture into the wet mixture, a little at a time.
- Pour the batter into an oiled loaf pan and bake for about 40 minutes or until a cake tester (like a toothpick) comes out clean when you stick it in the middle. If you have to bake it longer than 40 minutes, loosely place a piece of foil over the top so the top doesn't burn. Check every 10 minutes until done.
Notes
Nutrition
Looks WONDERFUL!!!!!
I do read Carrots ‘N’ Cake, (Tina and I are Boston blog buddies,) and love your adaption of her chocolate pumpkin loaf!
Beautiful loaf and like the thin slices. Nice dark color for the loaf. Love to add pumpkin in my loaves.
Thanks for compliments everyone! I hope you enjoy the recipe!
The Clean Eating Bakery is a FANTASTIC idea!
I think I’m going to bake this tomorrow…mmmmmm, can’t wait 😉
Ma.Risa – I thought so too. Oh the possibilities…. lol Enjoy the recipe!
Wowee! I could go a slice of this right now 🙂
Anna – You would love it!
Made this last night – it’s almost gone! What a wonderful flavor. The house smells spectacular. Hubby and son were nearly waiting at the oven door for this to come out. Thanks!
Margaret – Yay! So happy you enjoyed it!
just found your blog yesterday and i’m so happy i did! i didn’t have a loaf pan so i made these into muffins…yummers! they were fantastic! thank you for the great recipes, i can’t wait to try more of them.
Heather – Fantastic! Improvisation is always a good thing in the kitchen!
Looks so yummy! Any idea what flour I could sub for WW? At least for part of the flour? Brown Rice? Quinoa Flour?
Jayme – I would stick with brown rice flour. A mix is probably better than substituting outright, unless you need to to avoid the gluten.
Just wanted to let Tiffany’s readers know that this recipe is UNBELIEVABLE! WOW. Probably the best chocolate muffins I’ve ever had. Yeah, I made the recipe in the form of muffins and they turned out PERFECT! Hubby and daughter couldn’t believe it. 😀
Just FYI, mini muffins only baked for about 15 minutes. Regular-sized muffins baked for about 30.
Wendy – Thank you so much for sharing that! Muffins are ALWAYS good! (Funny how the shape of something seems to make it taste better, isn’t it? lol)
Hi tiff,
Do you think instead of canned pumpkin if would be the same to bill and then used a blender to puree half of a fresh pumpkin?
I live in New and they dont sell pumpkin puree because pumpkin pie is unheard of, but you can get copious amounts of pumpkin fresh!
Katie – Yes! If you cook the pumpkin and blend until smooth, it’s the same thing as the canned version.
LJ – Hahaha!!! Glad you liked it!
I made this for company last night. It was great! The melty chips added so much, and it wasn’t too sweet – just right with a cup of coffee. Great job!
Cec – Fantastic! Glad you enjoyed it!
I’m confused. This recipe doesn’t call for yeast…
Awesome!
But just to be sure you know, brown sugar isn’t clean. They sound delish though!
Let it cool enough to handle it. Then take it out of the pan.
AH-MAZING!!! Another really tasty recipe. Thanks so much
My pleasure!
This is a great loaf!!!!!!!!!!!! I have made it 3 times already…truly a keeper.
I did substitute the molasses with brown sugar–it worked fine…will be making this many more times….really gets the want for chocolate and you feel it is better for you too!!!!!!!!!!!!
I’m wondering….can you buy that kind of chocolate chips at like Walmart?….that may or may not be a dumb question. haha – I just discovered your website, and I can’t wait to try all these clean recipes! 🙂
Courtney – Unfortunately, I seriously doubt it. I get mine at Whole Foods. They aren’t cheap either. A little over $4 a bag. But if you don’t use them very often, it’s not so bad.
Does that work out to be a little less than 1 cup of pumpkin?
Jayme – It’s half of a 15 oz. can. So ya, somewhere in that range.