This no-fuss recipe bakes into three moist chocolate loaves. Featuring a tasty hint of pumpkin and spice, they’ve been a favorite for years. The loaves can be sliced to serve as a snack or dessert.
—KATHY GARDNER ROCKVILLE, MD
PREP: 15 MIN. • BAKE: 55 MIN. + COOLING • MAKES: 3 LOAVES
3 3/4 cups all-purpose flour
3 1/2 cups sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 to 1 1/4 teaspoons ground cloves
1/2 teaspoon ground nutmeg
3 large eggs
1 can (29 ounces) solid-pack pumpkin
1 1/4 cups canola oil
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1. In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips.
2. Transfer to three greased 9x5-in. loaf pans. Bake at 350° about 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.