How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Chocolate Loaf with Butterscotch Glaze

A sticky-sweet butterscotch glaze, cranberries, and orange slices top this dense chocolate cake.

3.5 by 6 people
Rate me!
  • Makes: 8 servings
  • Prep: 25 mins
  • Stand: 25 mins
  • Bake: 45 mins 350°F

Chocolate Loaf with Butterscotch Glaze



  1. Preheat oven to 350 degrees F. Butter and flour 9x5x3-inch loaf pan; set aside.
  2. In small saucepan heat whipping cream over medium heat just until hot. Remove from heat; add chocolate. Stir until chocolate is melted. Let stand until completely cool.
  3. Meanwhile, in bowl beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Add 1 cup brown sugar; beat on high until fluffy, about 2 minutes, scraping bowl occasionally. Beat in eggs and vanilla. Beat in cooled chocolate mixture until smooth.
  4. Combine flour, cocoa, baking powder, and baking soda; add to butter mixture. Beat on medium until well-combined, 1 to 2 minutes. Pour in prepared pan; smooth with spatula.
  5. Bake 45 minutes or until toothpick inserted in center comes out clean. While loaf bakes, prepare Butterscotch Glaze. Cool loaf in pan on rack 10 minutes. Remove from pan; cool completely. Pour half the Butterscotch Glaze on loaf. Pass remaining glaze. Makes 8 servings.

Butterscotch Glaze



  1. In skillet combine brown sugar, lemon juice, water, and unsalted butter; cook and stir over medium heat until sugar dissolves, about 1 minute. Stir in sliced kumquats, tangerine, and cranberries. Cook, stirring frequently, just until kumquats start to soften, about 3 minutes. Remove from heat.

Nutrition Facts (Chocolate Loaf with Butterscotch Glaze)

    Per serving:
  • 608 kcal cal.,
  • 34 g fat
  • (20 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 162 mg chol.,
  • 229 mg sodium,
  • 73 g carb.,
  • 3 g fiber,
  • 50 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...