- Shari Rozansky - https://www.sharirozansky.com -

Double Chocolate Loaf

Yields about 12 slices


  • 1 1/2 cups whole wheat flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground cloves
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup applesauce
  • 2 tbs. coconut or canola oil
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup + 2 tbs. boiling water, divided
  • 1 cup pumpkin purée
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 cup mini chocolate chips

Preheat the oven to 350°F and set a rack in the middle. Line a loaf pan with parchment paper and set aside.

In a medium bowl, sift together flour, spices, baking soda and salt and set aside.

Put the applesauce, oil and cocoa powder in a separate mixing bowl and stir until well combined. Add 1/3 cup of boiling water to this and mix well so it resembles a smooth chocolate sauce. Add the pumpkin purée, sugar and vanilla and mix well.

Put about half of the flour mixture into the chocolate mixture and gently stir until blended; then add 1 tablespoon of boiling water and stir again. Add the rest of the flour mixture with 1 tablespoon of boiling water and stir until smooth. Do not over mix. Fold in the chocolate chips. The batter will be thick.

Spoon the batter into the prepared loaf pan.

Bake on the middle shelf for 50-55 minutes; use a cake tester/ toothpick to check if it’s ready.

Let cool for 10 minutes, then invert the pan and place on a serving dish. Enjoy!