Chocolate Nut Pumpkin Bread Recipe

Name: Chocolate Nut Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup butter, softened (1 stick); 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 tsp. ground cinnamon; 1/2 tsp. grated nutmeg; 1/4 tsp. ground cloves; 1/4 tsp. ground ginger; 1 cup canned pumpkin; 1/2 cup firmly packed unsweetened cocoa powder; 2 eggs; 1-1/2 cup all purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1/4 cup milk; 6 oz. semisweet chocolate chips (1 cup); 1/4 cup chopped pecans; 1/4 cup currants; raisins; Powdered sugar

Servings: persons

1/2 cup butter, softened (1 stick)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 cup canned pumpkin
1/2 cup firmly packed unsweetened cocoa powder
2 eggs
1-1/2 cup all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
6 oz. semisweet chocolate chips (1 cup)
1/4 cup chopped pecans
1/4 cup currants
raisins
Powdered sugar

1
Preheat oven to 350 F. Generously grease a 9 x 5 x 3-inch loaf pan.
2
In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3
Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well.
4
Add eggs, one at a time, beating well after each addition.
5
Sift together flour, baking powder, baking soda, and salt.
6
Add to chocolate mixture alternately with milk, beating until mixed.
7
Stir in chocolate chips, pecans, and currants.
8
Turn batter into prepared pan.
9
Bake 1 1/4 hours, or until a cake tester inserted in center comes out clean.
10
Let loaf cool in pan 30 minutes, then transfer to a rack and let cool completely.
11
Sift powdered sugar over top before serving.

No nutrition data on file — estimate from the ingredient list.

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 20 ingredients. The key ingredients include: 1/2 cup butter, softened (1 stick), 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 tsp. ground cinnamon, and more.

Yes, Chocolate Nut 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 Nut Pumpkin Bread

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