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Pumpkin-Chocolate Loaf

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“Serve for breakfast with a cup of coffee”

Ingredients Nutrition


  1. Preheat oven to 350°; butter and flour a 9x5 inch nonstick loaf pan.
  2. In a bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt; whisk together.
  3. In another bowl, using an electric mixer, beat the butter until creamy.
  4. Add in sugar and continue beating until light and fluffy; add in eggs one at a time and beat until well blended.
  5. Add in pumpkin puree and vanilla, then add the flour mixture, beating just until well blended.
  6. In the top of a double boiler, melt the chocolate over med-high heat, stirring occasionally until smooth, about 5 minutes.
  7. Spoon half the batter into the loaf pan; spoon half the melted chocolate on top of the batter and swirl it into the batter with a wooden skewer.
  8. Repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the batter well.
  9. Bake for about 1 hour or until a pick comes out clean.
  10. Let loaf cool for 15 minutes on a wire rack, then invert onto the rack and turn right-side up.
  11. Serve warm or at room temperature, cut into slices.

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