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Chocolate Pumpkin Bread

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.
  • Total Time
    Prep: 15 min. Bake: 70 min. + cooling
  • Makes
    2 loaves (16 slices each)

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

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