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Chocolate Chunk Pumpkin Bread

  • Prep Time: -
  • Cook Time: -
  • Serves: 18
Kraftfoods.com

Recipe Provided By: Kraftfoods.com

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Average (159 Ratings): 4 out of 5 stars

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Ingredients

  1. 2 cups flour
  2. 2 teaspoons CALUMET Baking Powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 2 eggs
  8. 1 cup mashed cooked fresh pumpkin
  9. 1 cup granulated sugar
  10. 1/2 cup firmly packed light brown sugar
  11. 1/2 cup milk
  12. 1/4 cup oil
  13. 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

Nutrition Info

Per Serving

  • Calories: 205 kcal
  • |
  • Carbohydrates: 34 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 6 g
  • |
  • Protein: 3 g
  • |
  • Sugars: 22 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Preheat oven to 350 degrees 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.
  2. Pour into greased 9x5-inch loaf pan.
  3. 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.

Yield: 18 servings

3. Still Hungry?

Notes:

Tips

Cooking Know-How

Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin puree. For best results, do not substitute canned pumpkin puree 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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Average (159 Ratings): 4 out of 5 stars

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18 reviews

Most Helpful Reviews

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  • How to cook pumpkin

    Tamara F - October 3, 2007 01:21:24 PM PST
    This recipe works well with either fresh or canned pumpkin. The suggestion to use applesauce instead of oil does add some of the lost moisture from using canned pumpkin.

    I cook fresh pumpkin all the time in the fall to add to my seasonal recipes. If you carved the pumpkin previously then most of the work is already done, but make sure to use pumpkin cut no longer than a couple days (use before any soft spots or mold appears). Also do not use if a candle was burned in it to avoid soot chemical contamination.

    Cut the gutted pumpkin into hand sized chunks and lay in a roasting pan with about a half an inch of water in the center of a 350 degree oven until the flesh is soft like a cooked potato. Check water lever occasionally and add if needed to keep pumpkin skin from burning to pan. Let cool, then scrape out the flesh from the skin. In some varieties of pumpkin the skin becomes really soft as well and you can then just cube with the skin to add extra color. Puree the cooked pumpkin in a food processor (in batches if needed). Can be refrigerated a few days but freeze if using later.

    21 of 21 found this review helpful.

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  • Variations:

    fullscreen32 - October 3, 2007 12:01:32 PM PST
    I don\'t know anyone who actually cooks real pumpkin. Come on... It\'s ok to use canned pumpkin, just use applesauce instead of the oil for a very moist and low-fat bread. I agree with the Splenda sugar or brown sugar comments as well, and if you don\'t want the chocolate substitute walnuts or raisins. YUM!!! Also, this bread is best after it sits a day or two.

    12 of 18 found this review helpful.

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  • Can

    joanney7 - October 3, 2007 12:23:46 PM PST
    I love pumpkin.

    I use real pumpkin in all of my recipes that ask for pumpkin. If you use canned pumkin, you are actually using more squash than pumkin. After freezing the pumpkin, a lot of the extra water comes out in the thawing process, but I haven\'t noticed a big difference in the recipes when using it fresh verses frozen. I haven\'t used canned pumpkin in 15 years, so I couldn\'t tell you if there is a difference between canned and real pumpkin.

    6 of 6 found this review helpful.

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  • Chocolate Chunk Pumpkin Bread

    Christy J - October 3, 2007 12:17:02 PM PST
    I just started making Pumpkin bread last year, i used canned and it turned out great. I experimented a little bit last year and i used the white chocolate chips, i thought the chocolate was too overwhelming and took the flavor away from the bread instead of adding to it. I also tried the white chocolate chips in my banana bread too and it was so good that i ended up giving them to friends and neighbors as Christmas gifts.

    7 of 9 found this review helpful.

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  • Cooking with real pumpkin can be easy...

    Jennifer - October 3, 2007 12:18:59 PM PST
    I disagree with the canned pumpkin comment. I mean I do still cook with canned pumpkin, but when I get the chance to cook with fresh pumpkin it is great! I make it fun, I usually carve a pumpkin for halloween for my son and I will use the pumpkin from that instead of throwing it away. I put it in a pot and boil it down and then allow it to cool and freeze it until I want to use it for a recipe during the holidays. It makes recipes really taste great! Jenn

    5 of 5 found this review helpful.

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