Chocolate Chunk-Pumpkin Bread Recipe

Name: Chocolate Chunk-Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 2 eggs; 1 cup mashed cooked fresh pumpkin; 1 cup granulated sugar; 1/2 cup packed 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

Servings: persons

2 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs
1 cup mashed cooked fresh pumpkin
1 cup granulated sugar
1/2 cup packed 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

1
Heat oven to 350F.
2
Combine flour, baking powder, baking soda, salt and spices.
3
Beat eggs, pumpkin, sugars, milk and oil in large bowl with whisk until blended.
4
Add flour mixture; stir just until moistened.
5
Stir in chocolate.
6
Pour into greased and floured 9x5-inch loaf pan.
7
Bake 55 min.
8
to 1 hour or until toothpick inserted in center comes out clean.
9
Cool 10 min.
10
Remove from pan to wire rack; cool completely.

881

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups flour, 2 tsp. CALUMET Baking Powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Chocolate Chunk-Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chunk-Pumpkin Bread

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