Comida Kraft
Recipe Box

Chocolate Chunk-Pumpkin Bread

Prep Time
30
min.
Total Time
1
hr.
30
min.
Servings

18 servings

Mashed cooked fresh pumpkin, brown sugar, spices and coarsely chopped chocolate chunks make this a bread you'd be proud to bring to a potluck.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Combine flour, baking powder, baking soda, salt and spices. Beat eggs, pumpkin, sugars, milk and oil in large bowl with whisk until blended. Add flour mixture; stir just until moistened. Stir in chocolate.
  • Pour into greased and floured 9x5-inch loaf pan.
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely.

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.

Preparing Pumpkin Purée from Fresh Pumpkin

Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Note

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

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 200
Total fat 7g
Saturated fat 2.5g
Cholesterol 20mg
Sodium 170mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 22g
Protein 3g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was very easy and very good. This was very easy and very good. I took it and the recipe to work and had to make a lot of copies of the recipe. My family doesn't like a lot of strong spices so I cut them in half. I used canned pumpkin and it says it only has 1 3/4cups of pumpkin in the can so I used a shy cup of pumpkin so I can get two loaves from one can of pumpkin. I also will use the chocolate chunk chips next time. Chopping the choc. was a pain. I also made a tiny loaf with big chunks of pecans mixed in with the choc. chunks and it was really good also. Another winning recipe.
Date published: 2005-10-13
Rated 5 out of 5 by from This was fantastic! 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.
Date published: 2008-10-07
Rated 5 out of 5 by from WOW - this was awesome! 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.
Date published: 2008-10-27
Rated 5 out of 5 by from This is a great recipe. This is a great recipe. I needed something last minute for a school function. Everything it calls for is in my pantry so I gave it a try. I am not much of a scratch baker but to my surprise this was easy and delicious. Best of all, the presentation was beautiful. It sure beat out the store bought treats at our holiday festival.
Date published: 2006-10-30
Rated 5 out of 5 by from the first time i made this i really messed up. 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!
Date published: 2007-11-10
Rated 4 out of 5 by from This bread was heavenly when warmed in the microwave the next day. This bread was heavenly when warmed in the microwave the next day. Gave it as gifts in mini loaf pans- it made enough for 4 loaves (or 3 if you like them tall & puffier). Also added some cinnamon chips- it gave it extra spice & a more interesting mix of flavors. Very tasty & will be a repeat for the holidays.
Date published: 2006-12-10
Rated 5 out of 5 by from This was very VERY good. This was very VERY good. I made a few adjustments myself, and used milk chocolate chips instead. Also, I omitted the nutmeg because I find it's a little bit too much in this, and added a teaspoon of vanilla extract. That was just what it needed! This recipe is absolutely my favorite one from this website. Well done Kraft Kitchens!
Date published: 2007-10-11
Rated 4 out of 5 by from My husband did not like the combination, but I LOVED it! 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!!
Date published: 2007-11-20
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