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Double Chocolate Pumpkin Spice Loaf

Ingredients

  • 1 cup E.D. SMITH® Pure Pumpkin
  • 2 eggs
  • 1/2 cup Crisco® Vegetable or Canola Oil
  • 1/2 cup water
  • 1 1/2 cups granulated sugar
  • 1 3/4 cup Robin Hood® Cake & Pastry Flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp Club House® Pumpkin Pie Spice
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chips

Directions

  1. Preheat oven to 350°F (180°C). Grease an 8″ x 5″ (2 L) loaf pan and line with parchment paper.
  2. Combine first 5 ingredients in large bowl. Add flour, baking soda, salt and spice and mix well. Remove approximately half the batter (2 cups (500 mL) to a separate bowl. Mix cocoa and chocolate chips into ½ the batter. Spoon pumpkin and chocolate batters alternately into prepared pan. Swirl with a butter knife or small spatula to create a marbled effect. Bake in preheated oven 70-80 minutes, or until top is peaked and cracked and toothpick inserted in centre comes out clean.

 

 

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Double Chocolate Pumpkin Spice Loaf

Ingredients

  • 1 cup E.D. SMITH® Pure Pumpkin
  • 2 eggs
  • 1/2 cup Crisco® Vegetable or Canola Oil
  • 1/2 cup water
  • 1 1/2 cups granulated sugar
  • 1 3/4 cup Robin Hood® Cake & Pastry Flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp Club House® Pumpkin Pie Spice
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chips

Directions

  1. Preheat oven to 350°F (180°C). Grease an 8″ x 5″ (2 L) loaf pan and line with parchment paper.
  2. Combine first 5 ingredients in large bowl. Add flour, baking soda, salt and spice and mix well. Remove approximately half the batter (2 cups (500 mL) to a separate bowl. Mix cocoa and chocolate chips into ½ the batter. Spoon pumpkin and chocolate batters alternately into prepared pan. Swirl with a butter knife or small spatula to create a marbled effect. Bake in preheated oven 70-80 minutes, or until top is peaked and cracked and toothpick inserted in centre comes out clean.