Chocolate Pumpkin Bread Recipe

4 14 16
Chocolate Pumpkin Bread Recipe
Chocolate Pumpkin Bread Recipe photo by Taste of Home
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Chocolate Pumpkin Bread Recipe

Read Reviews
4 14 16
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 large 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 9x5-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).
Originally published as Chocolate Pumpkin Bread in Quick Cooking November/December 2005, p63

Nutritional Facts

1 slice: 242 calories, 10g fat (3g saturated fat), 27mg cholesterol, 169mg sodium, 37g carbohydrate (25g sugars, 2g fiber), 3g protein.

  • 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 large 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
  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 9x5-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

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Reviews forChocolate Pumpkin Bread

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MY REVIEW
jennt1981 User ID: 2611777 102031
Reviewed Oct. 13, 2014

"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?"

MY REVIEW
highspiritsgourmetr User ID: 7556331 150007
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
WIBaker User ID: 3842363 71130
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
gaylene2 User ID: 3368539 101997
Reviewed Nov. 7, 2013

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

MY REVIEW
manga User ID: 4211076 70078
Reviewed Sep. 16, 2012 Edited Oct. 27, 2016

"This is a good tasting bread . Will make again. I did not put in the almonds. I thought the chocolate chips was enough ."

MY REVIEW
Snakemom User ID: 1760880 82355
Reviewed Jun. 11, 2012

"This is one of our favorite recipes!"

MY REVIEW
lurky27 User ID: 1251896 132896
Reviewed Oct. 25, 2011

"YUM! Great with whole wheat flour.

~ Theresa"

MY REVIEW
kris_mk87 User ID: 5011080 155061
Reviewed Oct. 14, 2011

"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"

MY REVIEW
madivictoria User ID: 5658315 101996
Reviewed Dec. 6, 2010

"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!"

MY REVIEW
muffbear74 User ID: 209131 71129
Reviewed Nov. 6, 2010

"This was delicious, but I had a little bit of trouble with it being too crumbly and falling apart. Any suggestions?"

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