Friday, November 1, 2013

chocolate pumpkin bread {recipe}

I was looking for two things when I decided to make pumpkin bread:

 1 - I wanted to use one whole can of pumpkin purée 
Seriously, what do people do with the leftovers in the can from most recipes?

 2 - I wanted something that both the adults and kids would like at last weekends sleepover

This totally delivered on both.

Chocolate pumpkin bread
yield: 2 loaves + 12 mini muffins


 - 3 1/2 cups all-purpose flour
 - 1 tbs cinnamon
 - 1 tbs nutmeg
 - 2 tsp baking soda
 - 1 1/2 tsp salt
 - 3 cups sugar
 - 1 (15oz) can pure pumpkin (not pumpkin pie filling)
 - 1 cup canola oil
 - 2/3 cup water
 - 1 tbs vanilla paste
 - 4 large eggs
 - 1 cup chocolate pieces (I used 72% dark because then I can pretend it's healthy)

Muffin topping - I stole this from Amanda and now keep a cinnamon sugar mixture in my baking supplies to add to all my muffins
 - 1 tsp cinnamon
 - 1 tbs raw sugar
 - chocolate pieces, chopped


Preheat over to 350 degrees F.  Spray pans with cooking spray.

Chop chocolate chips and set aside.  I like to chop them so that there are some really fine pieces and some big chucks.

Whisk together flour, cinnamon, nutmeg, baking soda, and salt.  In separate bowl or stand-mixer, combine all of the rest of the ingredients, except the chocolate.

Add the flour mixture to the wet ingredients 1 cup at a time.  Mix just until combined.  Gently fold in chocolate pieces.

Pour batter into muffin tins; I fill them almost to the top.  Evenly distribute the rest of the batter between 2 loaf pans.

Bake loaves for 55-60 minutes and mini muffins for approximately 15 minutes.  Remove from oven and let cool on a wire rack for 15 minutes.




  1. I have never heard of chocolate and pumpkin bread - but this sounds like the perfect combo.

    - Alecia

  2. Thank Alecia! It's a great autumn combo :)


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