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Chocolate Chunk Pumpkin Bread

  • Prep Time: 30 Minutes (Total Time: 1 Hour 30 Minutes)
  • Serving Size: 18
  • 2 cups Flour
  • 2 teaspoons CALUMET Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 2 Eggs
  • 1 cup Mashed Cooked Fresh Pumpkin
  • 1 cup Granulated Sugar
  • 1/2 cup Firmly Packed Light Brown Sugar
  • 1/2 cup Milk
  • 1/4 cup Oil
  • 6 squares BAKER'S Semi-Sweet Baking Chocolate, Coarsely Chopped
  • 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.

    KRAFT KITCHENS TIPS

    Cooking Know-How:

    Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.

    Note:

    For easier slicing, wrap bread in plastic wrap and store overnight before cutting into slices

    RECIPE COURTESY OF KRAFT FOODS