Sugar-Coated Chocolate Chunk Rum and Pumpkin Loaf

Tiffany Bannworth


This is a lovely autumn recipe that I am quite fond of serving my husband. When cooking for children, just substitute rum extract for rum. Why not give a few loaves as gifts this season!

★★★★★ 1 vote
15 Min
45 Min


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3 1/2 c
3 c
brown sugar, dark
1 c
vegetable oil
1/2 c
dark rum
2 Tbsp
1 can(s)
pure pumpkin 15oz
1 tsp
baking powder
1 1/2 tsp
baking soda
1 Tbsp
1 tsp
1 tsp
1 tsp
1 pkg
dark chocolate chunks
1 pkg
chocolate chips, mini
non-stick olive oil spray
flour for dusting
2 Tbsp
large grain, coarse sugar
2 dash(es)
cinnamon sugar


2 c
confectioners' sugar
1/2 stick
butter, unsalted, room temperature
2 Tbsp
dark rum
2 Tbsp

How to Make Sugar-Coated Chocolate Chunk Rum and Pumpkin Loaf


  • 1Preheat oven to 325.
  • 2In a mixing bowl, beat sugar, oil, and vanilla for 3 minutes.
  • 3Add eggs, beat for additional minute.
  • 4Add the rest of the ingredients save chocolate chunks and mini chips,large grain sugar, cinnamon sugar, flour for dusting, and non-stick spray. Beat until you get a nice, airy consistency.
  • 5Fold in chocolate chips.
  • 6Spray two loaf pans with non-stick spray and dust lightly with flour.
  • 7Pour half the batter in each pan. Sprinkle half the large grain sugar on each loaf, covering entire top. DO NOT STIR. Lightly sprinkle cinnamon sugar over top, as well. The top will get a nice, sweet crunch to it. Occasionally when the loaf top splits when it rises, you get a funny split. In these cases, I recommend the glaze.
  • 8Place in oven. Bake for approximately 50 minutes or until a piece of uncooked spaghetti stuck in the center, comes out clean.
  • 9Optional Rum Glaze directions.
  • 10Place all glaze ingredients in a mixing bowl and beat for 2 minutes.
  • 11Put glaze in squeeze bottle and squeeze in a zig zag formation over tops of loaves. You can just spoon it over in a whipping motion if no squeeze bottle is available.

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About Sugar-Coated Chocolate Chunk Rum and Pumpkin Loaf

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