Pumpkin-Chocolate Bread
Indulge in the delightful blend of pumpkin and rich chocolate in this moist bread. Perfect for autumn gatherings or a cozy evening treat, its warm spices and chocolate chips create an irresistible flavor that appeals to all ages.
Ingredients
Instructions
- In a mixing bowl combine pumpkin, vegetable oil, water, and eggs; mix well.
- Add sugar and mix until combined.
- Sift together flour, baking soda, and salt in a small bowl.
- Add the flour mixture to the pumpkin mixture and stir until just combined.
- Stir in cinnamon, chocolate chips, and pecans.
- Pour the batter into 3 loaf pans.
- Bake at 350°F for 55 to 60 minutes.
Tips & Substitutions
For a moister bread, consider adding a cup of unsweetened applesauce or substituting half of the vegetable oil with Greek yogurt. If you prefer a less sweet bread, reduce the sugar to 2 1/2 cups. Ensure your eggs are at room temperature for better incorporation. You can also add a pinch of nutmeg for extra warmth, which complements the cinnamon beautifully.
Serving Suggestions
Serve slices of Pumpkin-Chocolate Bread warm with a dollop of whipped cream or a smear of cream cheese for added richness. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Peppermint Pie during the holidays. This bread also makes a lovely gift when wrapped in decorative paper.
Storage & Reheating
Store leftover Pumpkin-Chocolate 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, simply slice a piece and warm it in the microwave for about 15-20 seconds or toast it for a delightful crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Chocolate Bread contains roughly 3433 calories, with 58g protein, 324g carbohydrates, and 229g fat. It is an excellent source of dietary fiber (142% of the Daily Value), protein (115% of the Daily Value), and iron (109% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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! You'll need about 2 cups of cooked and pureed pumpkin. Make sure to drain any excess moisture to avoid a soggy bread. Roasting the pumpkin enhances its flavor, making your bread even more delicious.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking soda is gluten-free as well. The texture may vary slightly, but it should still yield a delicious loaf.
What can I use instead of pecans?
If you're not a fan of pecans or have allergies, you can substitute them with walnuts or even omit them entirely for a nut-free version. Chocolate chips alone provide plenty of flavor, making it a delightful treat regardless of the added nuts.
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).