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Chocolate Pumpkin Bread

Chocolate Pumpkin Bread
Save time this busy holiday season with a moist chocolaty bread from our Test Kitchen. Two pumpkin-flavored loaves can be made ahead and frozen for special events with just a few minutes of preparation.
32 ServingsPrep: 15 min. Bake: 70 min. + cooling

Ingredients

  • 3-1/3 cups all-purpose flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2/3 cup water
  • 2/3 cup canola oil
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup sliced almonds, toasted

Directions

  • In a large bowl, combine the first six ingredients. In another bowl,
  • whisk the eggs, pumpkin, water and oil; stir into dry ingredients
  • just until moistened. Stir in chocolate chips and almonds.
  • Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for
  • 70-75 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely. Wrap in foil and freeze for up to 3
  • months.
  • To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16
  • slices each).
© Taste of Home 2013

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Chocolate Pumpkin Bread (continued)

Nutrition Facts: 1 serving (1 slice) equals 242 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 169 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013