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Double Chocolate Pumpkin Bread

Total Time

Prep: 25 min. Bake: 70 min. + cooling

Makes

3 loaves (12 pieces each)

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
Double Chocolate Pumpkin Bread Recipe photo by Taste of Home

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
  • 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

  1. 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.
  2. 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.

Can you freeze Double Chocolate Pumpkin Bread?

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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