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Double Chocolate Pumpkin Bread

This double chocolate pumpkin bread is a favorite. It's nice and moist, and it actually gets better as it sits! It freezes well, too. —Tami Malan, Draper, Utah
  • Total Time
    Prep: 25 min. Bake: 70 min. + cooling
  • Makes
    3 loaves (12 slices each)

Ingredients

  • 3-3/4 cups all-purpose flour
  • 3-1/2 cups sugar
  • 1-3/4 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 1-1/4 teaspoons baking soda
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs, room temperature
  • 2 cans (15 ounces each) pumpkin (not pie mix)
  • 1-1/4 cups canola oil
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 1 cup finely chopped walnuts

Directions

  • Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In another large bowl, whisk eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips and walnuts.
  • Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts
1 slice: 340 calories, 17g fat (5g saturated fat), 20mg cholesterol, 201mg sodium, 43g carbohydrate (30g sugars, 2g fiber), 4g protein.

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