Chocolate Chunk Pumpkin Bread

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photo by:kraft

Awesome!

posted by

karenagilmore

on 3/15/2012

time

prep:

30 min

total:

1 hr 30 min

servings

total:

18 servings, 1 slice each

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What You Need

cups flour

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

tsp. salt

tsp. ground cinnamon

1/2

tsp. ground nutmeg

eggs

cup mashed cooked fresh pumpkin

cup granulated sugar

1/2

cup firmly packed light brown sugar

1/2

cup milk

1/4

cup oil

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), coarsely chopped

Make It

PREHEAT oven to 350°F. 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 9x5-inch loaf pan.

BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.

Kraft Kitchens Tips

Cooking Know-How

Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.

Note

For easier slicing, wrap bread in plastic wrap and store overnight before cutting into slices.

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a cook

posted:11/29/2007

This recipe was really good. It is easy to make and the taste is great!! Just make sure you grease the loaf pan well enough, like in any other recipe, so it does not stick.

a cook

posted:11/25/2007

taste is ok BUT crumbled when removed from pan tooth pick came out clean but center was like soup placed in pie pan and back into oven good thing we weren't having company!

Qsquared

posted:11/19/2007

My husband did not like the combination, but I LOVED it! The only problem I encountered was the baking time. It took my loaf about 1 hour and 15 minutes. Then I let it cool 10 minutes, and it crumbled when I flipped it out of the pan. We had to eat it in chunks instead of slices, but it was delicious either way!!

a cook

posted:11/18/2007

Did not like the combination of the chocolate and pumpkin, and the chocolate chunks sank to the bottom.

nancy.jordan

posted:11/14/2007

This recipe was very good, but I think that the chocolate chucks overpowered the pumpkin a little bit. I added some chopped pecans and that seemed to calm down the chocolate quite a bit.

a cook

posted:11/10/2007

Extremely dry, we think it was the chocolate/Pumpkin combo and the cooking time was too long in my oven by atleast 15 min. if not more. Not too good unfortunately.

Guess1903

posted:11/9/2007

the first time i made this i really messed up. since then i've baked 4 loafs in 2 days and it's great!! i found from the first time that instead of the chunks of chocolate, i bought semi sweet morsels instead. faster, cleaner, easier! i also noticed in our oven it only took about 45 min to cook. turned out perfect, we love it!

missyhidalgo

posted:11/5/2007

This was an GREAT recipe! I used applesauce instead of oil and used canned pumpkin. It was moist and excellant. I gave them out for Halloween got Rave reviews from everyone.

a cook

posted:10/27/2007

Who would ever think that pumpkin and chocolate could be soo good together! Definately use the canned pumpkin and store bought chocolate chunks. Another great recipe from Kraft!!

a cook

posted:10/21/2007

I used chocolate chips instead of chopping chocolate squares and it was very tasty.