Breads

Chocolate Chunk Pumpkin Bread

(57)

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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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karenagilmore

posted:3/15/2012

Awesome!

mhelminski

posted:12/9/2009

This is fantastic! I doubled the recipe to make 2 loaves, used 1 large can of pumpkin and by accident used too much chocolate morsels! I ended up using twice as much as recipe called for, but I'll never regret more chocolate! Delicious and a holiday hit at Thanksgiving.

a cook

posted:10/29/2009

Good recipe esp. if You dont care for pumpkin flavor. Has a much stronger choc. flavor. Next time I will you semi sweet morsels just for ease.

pampchefdk

posted:10/14/2009

My 9 & 11 year old made this recipe on their own and it was awesome! My daughter shared some with friends at school and is now taking the recipe to them so they can make it themselves!

cutechef25

posted:11/4/2008

I substitued the cinnamon and nutmeg for pumpkin pie spice. It was delicious!

beschenbach

posted:10/26/2008

WOW - this was awesome! We always like to make things from the pumpkin my kids get from their field trip and we had some leftover cooked pumpkin after making 2 pies. I followed the recipe pretty closely but had maybe about 1.3 cups of pumpkin instead of just 1 (becaue that's what I had) and also added some vanilla. It made 1 regular 9x5 loaf plus 1 extra small loaf that I froze for later.

wats22

posted:10/13/2008

My fiance absolutely loved this recipe. I used a touch more canned pumpkin and semi sweet chocolate chips and it came out perfect!

sheisme4

posted:10/7/2008

This was fantastic! I was having my in-laws for dinner and realized last minute that I didn't have a bread. I'm not a baker, but this was quick and easy and everyone loved it. My mother-in-law, the baker, even asked for the recipe. I should also mention, I don't like pumpkin, but this was fantastic! However, since it was last minute, I substituted semi-sweet chocolate chips, which turned out fine. My husband has already asked me to make it again.

a cook

posted:3/26/2008

I would never have fresh pumpkin around, so I did use canned pumpkin. I used a little extra pumpkin so the bread would hopefully not be dry. I brought it to a family get-together, and it was gone in about five minutes. Everyone loved it!

Cybil017

posted:12/6/2007

Substituted w/ canned pumpkin and it turned out AWESOME!!!!! I've been requested to make 5 loaves for Christmas!!!