CHOCOLATE PUMPKIN BREAD
Save time this busy holiday season with a moist chocolaty bread from our Test Kitchen. Two pumpkin-flavored loaves can be made ahead and frozen for special events with just a few minutes of preparation.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature.
Nutrition Facts : Calories 242 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 169mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE-PUMPKIN BREAD
Super moist and chocolaty, almost like chocolate cake, but with hints of pumpkin, cinnamon, and nutmeg
Provided by linda_wlu
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, pumpkin, chocolate chips, cocoa, white sugar, brown sugar, eggs, cinnamon, baking powder, vanilla extract, baking soda, nutmeg, and salt in a large mixing bowl. Blend well. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is firm and a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 15 minutes; dust with powdered sugar.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 40.4 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 159.3 mg, Sugar 26 g
CHOCOLATE-PUMPKIN SWIRL BREAD WITH MARMALADE BUTTER
Steps:
- For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
- For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
- Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
- Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
- Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
- Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
- Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
- Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.
CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CHOCOLATE BREAD PUDDING
This extravagantly rich bread pudding is delicious slices of pumpkin chocolate loaf are soaked in a spiced pumpkin custard with chocolate chunks throughout. A wonderful holiday tradition. Adapted from the book "A Taste of the Season" by Diane Rossen Worthington. cook time does not include the time needed to bake the Pumpkin chocolate Loaf. (I usually do this a day ahead)
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Day before you want the pudding or early on the same day, preheat the oven to 350*F and butter and flour a 9 by 5 inch loaf pan.
- Whisk together dry ingredients.
- Cream the butter and sugar together until light and fluffy. Add 3 of the eggs one at a time, then add pumpkin puree and vanilla. Stir in flour mixture. Beat until just blended.
- Melt 4 ounces of the chocolate in the top of a double boiler until smooth.
- Spoon half of the batter into the loaf pan, spoon half of the melted chocolate on top, swirling it into the batter with a skewer. Repeat with remaining batter and chocolate.
- Bake for about 1 hour, or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes, then invert onto the rack and turn right side up. Cool completely before proceeding.
- Butter a 9 X 13 inch casserole dish and heat oven to 375*F/180*C.
- Slice the pumpkin loaf into 1/2 inch thick slices, arranging them, overlapping to till the baking dish.
- Beat the 4 remaining eggs and egg yolks together until frothy with an electric mixer on medium speed. Slowly beat in the sugar, beating until thick and lemon coloured. Stir in the pumpkin puree, half and half, vanilla and pumpkin pie spice.
- Carefully ladle the custard mixture over the bread slices in the casserole until the dish is filled to the top. Evenly distribute the the remaining chocolate chunks over top.
- Set the baking dish into a larger baking pan and fill the larger pan with enough hot water to reach halfway up the sides of the casserole.
- Place in the hot oven and bake for 40 to 45 minutes.
- Protecting your hands with heavy oven mitts, using a large spoon, push the bread down until the still liquid custard rises in the dish. Spoon the custard evenly over the bread slices again. Bake for about 10 minutes more until a skewer inserted in the center comes out barely clean. Let cool on a rack.
- Serve sprinkled with confectioners sugar accompanied with a dollop of whipped cream or creme fraiche.
Nutrition Facts : Calories 674.2, Fat 30.3, SaturatedFat 16.5, Cholesterol 407.1, Sodium 607.5, Carbohydrate 86.8, Fiber 2.4, Sugar 59, Protein 15.1
CHOCOLATE CHIP PUMPKIN BREAD
Steps:
- Preheat the oven to 350 degrees F. Line one 9-inch loaf pan with parchment paper.
- Whisk together the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder and salt in a large bowl.
- Whisk together the pumpkin, melted butter, eggs, milk and vanilla in another large bowl. Gradually add the pumpkin mixture into the dry mixture and gently combine with a rubber spatula.
- Pour the batter into the prepared pan. Tap out any air bubbles and even out the batter in the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, remove the parchment and slice. Serve with salted butter.
CHOCOLATE CHUNK PUMPKIN BREAD
Even if you don't like pumpkin, this chocolate twist is enough to make you love pumpkin bread. So yummy! And, not so many calories, bread coming in at only 200 calories per slice, I'll eat that.
Provided by Vseward Chef-V
Categories Breads
Time 1h30m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350°F.
- Mix flour, baking powder, baking soda, salt and spices until well blended; set aside.
- Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended.
- Add dry ingredients; stir just until moistened. Stir in chopped chocolate.
- POUR into greased 9x5-inch loaf pan.
- BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.
Nutrition Facts : Calories 203.7, Fat 6.8, SaturatedFat 2.4, Cholesterol 24.4, Sodium 219.4, Carbohydrate 34.6, Fiber 1.1, Sugar 22.3, Protein 2.8
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