Chocolate Chunk Pumpkin Bread

Photo by April Q.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • 2

    eggs

  • 1

    cup mashed cooked fresh pumpkin

  • 1

    cup granulated sugar

  • 1/2

    cup firmly packed light brown sugar

  • 1/2

    cup milk

  • 1/4

    cup oil

  • 6

    (1 ounce) squares semi-sweet baking chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, salt, and spices until well blended; set aside. Beat eggs, pumpkin, sugars, milk, and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate. Pour into greased 9 x 5-inch loaf pan. Bake 1 hour to 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan; cool completely on wire rack. To Cook Pumpkin: Cut pumpkin in half and clean the seeds out of both halves. Do not peel pumpkin. Bake, cut sides down, in jelly roll pan, for 45 minutes to 1 hour at 425 degrees. Once pumpkin has cooled, peel it. Add the pumpkin to a food processor to blend together. Store in fridge for a few days, or freeze in appropriate containers.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: