Chocolate Walnut Pumpkin Bread
Moist pumpkin bread with rich chocolate chips and crunchy walnuts, flavored with pumpkin spice. Perfect for fall mornings, snack times, or holiday gatherings, offering warm, comforting flavors.
Ingredients
Instructions
- In a large bowl, combine flour, sugar, salt, pumpkin spice, baking soda, and baking powder.
- Add canned pumpkin, vegetable oil, water, and eggs to the dry ingredients.
- Beat until thoroughly blended.
- Stir in chocolate chips and chopped nuts.
- Spoon the batter into a greased loaf pan.
- Level the top of the batter.
- Bake at 350°F (175°C) for one hour until the loaf is lightly browned and springy to touch.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have pumpkin spice, a mix of cinnamon, nutmeg, and ginger will work well. To enhance moisture, add a tablespoon of yogurt or sour cream. For a nut-free version, you can omit the chopped nuts or swap them for seeds such as pumpkin or sunflower seeds. This bread is also great for using up leftover canned pumpkin from your Unbaked Pumpkin Pie.
Serving Suggestions
Serve slices of this delicious bread warm or at room temperature with a smear of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea, making it a perfect breakfast or afternoon snack. For a festive touch, serve it alongside a slice of Pecan-Custard Pie during the holidays.
Storage & Reheating
Store any leftover Chocolate Walnut Pumpkin Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and microwave for about 15-20 seconds, or warm in a toaster oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Walnut Pumpkin Bread contains roughly 441 calories, with 7g protein, 51g carbohydrates, and 25g fat. It is an excellent source of vitamin A (40% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1685mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree it until smooth. You will need about 1 1/4 cups of fresh pumpkin puree to replace the 1 cup of canned pumpkin in the recipe. Just ensure it's well-drained to avoid excess moisture in the batter.
How can I make this recipe gluten-free?
To make a gluten-free version of this Chocolate Walnut Pumpkin Bread, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that other ingredients, like baking powder and chocolate chips, are also gluten-free to maintain the integrity of the recipe.
What can I use instead of vegetable oil?
If you prefer not to use vegetable oil, you can substitute it with melted coconut oil or unsweetened applesauce for a healthier option. Both alternatives will maintain moisture and enhance the bread's texture without altering the flavor significantly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).