I live in New England. A beautiful area of the country which I love, but….. we do have long winters. I am not a big fan of winter. What does get me through though, is baking. Baking keeps your kitchen nice and toasty warm, which is reason enough to turn on the oven and pull out your mixing bowls. Of course, this also lets you indulge in your favorite homemade baked goods. After all, you do deserve it because it is winter. This recipe for Pumpkin Chocolate Bread is one of my favorite indulgences.
It started out as just a recipe for traditional pumpkin bread. Then I decided to add a little chocolate to it. That won immense approval from the family so……. I decided to add in a little more chocolate. And why not? Chocolate does in fact make most things better.
I wanted this recipe to remain primarily a pumpkin bread, so I did have to restrain myself somewhat. For my tastes (and for everyone else who has tried this bread) I think I found the perfect balance. You will find most of the chocolate on the top, giving it a nice crunch. A little more chocolate swirling through the middle nicely compliments the warm spices of the pumpkin bread. It is really quite fantastic.
I would like to give credit to the author of the original recipe. Sara Foster is one of my favorite cookbook authors and I hope she will approve of the added chocolate and the slight changes I made.
Pumpkin Chocolate BreadPrint Recipe
Pumpkin Chocolate Bread
Makes 2 Loaves
- 3½ cups - all-purpose flour
- 2 teaspoons - baking powder
- 1 teaspoon - baking soda
- 1 tablespoon - cinnamon
- 1 tablespoon - ground nutmeg
- 1 teaspoon - salt
- 8 oz. - chocolate chips - about 1 heaping cup
- 4 - large eggs
- 2½ - cups sugar
- 1 cup - canola oil - or vegetable oil
- 1 teaspoon - vanilla
- 1 15 oz - can pumpkin puree
- 1/2 cup - water
Preheat oven to 350° F.
Prepare 2 loaf pans (9"x 5"x 3"). Lightly butter & flour pans, or butter then line, with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and the nutmeg. Set aside.
In a small bowl, melt the chocolate in the microwave or on the stove top in a double boiler. Set aside to slightly cool. Watch how to melt chocolate video.
In a large bowl, whisk together the eggs, sugar, vanilla and the canola oil. Stir in the pumpkin puree and water to combine.
Add in the flour mixture and stir with a wooden spoon until just mixed. Do not over stir.
Pour or spoon about 1/4 of the batter into each prepared loaf pan. Each pan gets 1/4 of the batter, using a total of 1/2 the batter at this point. Spoon 3 or 4 dollops of melted chocolate on top of the batter in each pan. Take a knife and swirl the chocolate around until it begins to look marbled.*
Spoon the remaining batter on top, dividing equally between the 2 pans, then carefully spread the batter to even it out. Spoon dollops of the remaining melted chocolate. Again, use a knife to spread and swirl the chocolate around for a nice marbled effect.
Bake the bread for 50 to 60 minutes. Bread is done when a tester comes out with moist crumbs. Cool in the pans for about 15 minutes and then invert bread onto a cooling rack.