Chocolate Pumpkin Bread
Total TimePrep: 15 min. Bake: 70 min. + cooling
Makes2 loaves (16 slices each)
I baked this pumpkin bread recipe last night for my in-laws to have as dessert after dinner. I used half white sugar and half brown sugar, for what ever reason. It turned out good in flavor but had an odd texture, almost like a custard. It almost didn't seem baked all the way but definitely was. Any thoughts. Maybe the brown sugar added too much moisture?
I'm baking it with just 2 c sugar and no water added. HMy own high altitude & sweetness adjustments. ;)
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.
Good! I used mini-chocolate chips. That worked better for my family!
This is a good tasting bread . Will make again. I did not put in the almonds. I thought the chocolate chips was enough .
This is one of our favorite recipes!
YUM! Great with whole wheat flour.~ Theresa
absolutely delicious! not too heavy; good balance of pumpkin with the chocolate chips and almonds. I toasted my own almonds (bought them pre-sliced, spread in a single layer on baking sheet, baked in 350 degree oven for 10-15 minutes stirring every few). glad I did! coworkers loved it
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The only problem with the bread is that the almonds (mixed with the taste of the pumpkin) made it seem like I was eating tree bark. I would also suggest editing the recipe to only have one loaf. I don't have two loaf pans!