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Pumpkin Chocolate Chip Bread

 Pumpkin Chocolate Chip Bread
This recipe was devised a long time ago by a mother who helped a group of first graders prepare a treat in class. There were enough ingredients for each child to lend a helping hand. Through the last 20 years, I enhanced and revised the recipe. Adults and children alike love it!
16 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 cup chocolate chips
  • 1/4 cup chopped walnuts
  • GLAZE:
  • 1 tablespoon heavy whipping cream
  • 1/2 cup confectioners' sugar

Directions

  • In a large bowl, cream butter. Gradually add sugar, eggs and pumpkin.
  • Combine dry ingredients; stir into creamed mixture and blend well.
  • Stir in chocolate chips and nuts. Pour into a greased and floured
  • 9-in. x 5-in. loaf pan.
  • Bake at 350° for 45-50 minutes or until loaf tests done. Cool on
  • a wire rack. Combine glaze ingredients and drizzle over cooled
  • bread. Yield: 1 loaf.

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Pumpkin Chocolate Chip Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 214 calories, 9 g fat (5 g saturated fat), 43 mg cholesterol, 146 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.