Chocolate Pumpkin Bread Recipe
Chocolate Pumpkin Bread Recipe photo by Taste of Home

Chocolate Pumpkin Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES: 32 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).
Originally published as Chocolate Pumpkin Bread in Quick Cooking November/December 2005, p63

Nutritional 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.

Reviews for Chocolate Pumpkin Bread

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Dec. 24, 2013

I'm baking it with just 2 c sugar and no water added. H

My own high altitude & sweetness adjustments. ;)

MY REVIEW
Reviewed Nov. 19, 2013

Waaaay too sweet! It was actually sticky from all the sugar. Will not make this again, it was a waste of good chocolate, pumpkin and nuts.

MY REVIEW
Reviewed Nov. 7, 2013

Good! I used mini-chocolate chips. That worked better for my family!

MY REVIEW
Reviewed Sep. 16, 2012

This is an excellent tasty recipe. Will make again.

MY REVIEW
Reviewed Jun. 11, 2012

This is one of our favorite recipes!

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