Pumpkin Chocodot Bread Recipe

Name: Pumpkin Chocodot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 tsp. baking soda; 1 1/2 tsp. cinnamon; 1/4 tsp. allspice; 2 c. sugar; 2 c. pumpkin; 1 c. All-Bran cereal; 1 c. chopped nuts; 2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. ground cloves; 1/4 tsp. ginger; 4 eggs; 1 c. vegetable oil; 1 (6 oz.) pkg. chocolate chips

Servings: persons

2 c. flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. allspice
2 c. sugar
2 c. pumpkin
1 c. All-Bran cereal
1 c. chopped nuts
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cloves
1/4 tsp. ginger
4 eggs
1 c. vegetable oil
1 (6 oz.) pkg. chocolate chips

1
Sift together all dry ingredients and set aside.
2
In large mixing bowl, beat eggs until foamy.
3
Add pumpkin, sugar, oil and cereal.
4
Mix well and add dry ingredients, mixing only until combined.
5
Stir in chocolate bits and nuts.
6
Bake for 1 hour and 10 minutes, or until toothpick comes out clean, in ungreased Bundt pan at 350u00b0.
7
You may use regular or mini loaf pans.
8
Adjust baking time accordingly.

1718

kcal

Calories

Fat

230

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 15 ingredients. The key ingredients include: 2 c. flour, 1 tsp. baking soda, 1 1/2 tsp. cinnamon, 1/4 tsp. allspice, and more.

Yes, Pumpkin Chocodot Bread falls under the Seafood 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.

Pumpkin Chocodot Bread

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