Pumpkin Bread with Dark Chocolate and Walnuts

Moist pumpkin bread packed with rich dark chocolate and crunchy walnuts offers a delightful fall flavor in every slice. It's easy to whip up and oh-so-satisfying.

Course Dessert

Cuisine American

Keyword chocolate, fall baking, pumpkin bread, sweet bread, walnuts

Prep Time 20

Cook Time 55

Total Time 1 15

Servings loaves, 16 slices

Calories 400kcal

Author Liza Agbanlog

Ingredients

4 eggs
¼ cup granulated sugar
¼ cup packed brown sugar
1 398 ml can pure pumpkin
1 ¼ cups vegetable oil
3 cups all- purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 generous teaspoon ground cinnamon
1 teaspoon table salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups dark chocolate chips
2 cups walnuts
1 cup dried craisins optional

Instructions

Heat the oven to 350°F.Coat two standard loaf pans with baking spray.
In a large bowl, beat together the eggs, both sugars, pumpkin and oil until smooth.
In a second bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg.
Add the dry ingredients to the wet and mix well. Fold in the chocolate chips, walnuts and craisins, if using.
Fill each of the prepared loaf pans about three- quarters full with batter. Drop each on the counter a few times to release any air bubbles.
Place the pans on a baking sheet to make it easier to pull out of the hot oven.
Bake for 50-60 minutes or until a toothpick inserted at the centre of each loaf comes out clean. Let cool for at least 1 hour before slicing into thick chunks.
Serve and enjoy!

Notes

This recipe is adapted from Elizabeth Karmel, as featured on the November 13, 2012 issue of “The Province”.

Nutrition