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:
A delicious sweet bread for Fall!
- 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
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.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data is for entire loaf. Divide this data by the number of slices you cut to get a per-slice count.
Glenna says
October 12, 2010 at 5:36 amLooks WONDERFUL!!!!!
Lauren says
October 12, 2010 at 6:17 amI do read Carrots ‘N’ Cake, (Tina and I are Boston blog buddies,) and love your adaption of her chocolate pumpkin loaf!
Sanjeeta kk says
October 12, 2010 at 7:13 amBeautiful loaf and like the thin slices. Nice dark color for the loaf. Love to add pumpkin in my loaves.
The Gracious Pantry says
October 12, 2010 at 8:32 amThanks for compliments everyone! I hope you enjoy the recipe!
Ma.Risa says
October 12, 2010 at 9:15 amThe Clean Eating Bakery is a FANTASTIC idea!
I think I’m going to bake this tomorrow…mmmmmm, can’t wait 😉
The Gracious Pantry says
October 12, 2010 at 9:16 amMa.Risa – I thought so too. Oh the possibilities…. lol Enjoy the recipe!
Anna Johnston says
October 15, 2010 at 5:03 pmWowee! I could go a slice of this right now 🙂
The Gracious Pantry says
October 16, 2010 at 12:54 amAnna – You would love it!
Margaret says
October 19, 2010 at 9:01 amMade 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!
The Gracious Pantry says
October 19, 2010 at 9:09 amMargaret – Yay! So happy you enjoyed it!
heather says
October 19, 2010 at 1:50 pmjust 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.
The Gracious Pantry says
October 19, 2010 at 1:53 pmHeather – Fantastic! Improvisation is always a good thing in the kitchen!
Jayme says
October 28, 2010 at 4:14 pmLooks so yummy! Any idea what flour I could sub for WW? At least for part of the flour? Brown Rice? Quinoa Flour?
The Gracious Pantry says
October 28, 2010 at 4:46 pmJayme – I would stick with brown rice flour. A mix is probably better than substituting outright, unless you need to to avoid the gluten.
Wendy @ Seriously Sassy says
November 3, 2010 at 12:52 pmJust 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.
The Gracious Pantry says
November 3, 2010 at 12:56 pmWendy – 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)
Katie Clarke says
September 30, 2011 at 5:37 pmHi 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!
Anonymous says
September 30, 2011 at 7:46 pmKatie – Yes! If you cook the pumpkin and blend until smooth, it’s the same thing as the canned version.
Anonymous says
November 16, 2011 at 12:01 pmLJ – Hahaha!!! Glad you liked it!
Anonymous says
February 13, 2012 at 8:18 amI 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!
Anonymous says
February 13, 2012 at 11:47 amCec – Fantastic! Glad you enjoyed it!
graciouspantry says
August 5, 2012 at 10:33 pmI’m confused. This recipe doesn’t call for yeast…
graciouspantry says
August 15, 2012 at 12:25 amAwesome!
But just to be sure you know, brown sugar isn’t clean. They sound delish though!
graciouspantry says
October 25, 2012 at 9:51 pmLet it cool enough to handle it. Then take it out of the pan.
Mel Cowen says
November 11, 2012 at 10:56 amAH-MAZING!!! Another really tasty recipe. Thanks so much
graciouspantry says
November 11, 2012 at 12:12 pmMy pleasure!
Sunday Ormesher says
March 19, 2013 at 9:14 amThis 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!!!!!!!!!!!!
Courtney says
July 15, 2013 at 9:28 pmI’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! 🙂
The Gracious Pantry says
July 15, 2013 at 10:07 pmCourtney – 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.
Jayme Logan says
September 29, 2018 at 6:04 pmDoes that work out to be a little less than 1 cup of pumpkin?
The Gracious Pantry says
September 29, 2018 at 7:29 pmJayme – It’s half of a 15 oz. can. So ya, somewhere in that range.