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Chocolate Almond Pumpkin Bread

Chocolate Almond Pumpkin Bread

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
SueHoo

SueHoo

This is a yummy recipe I got from a real estate agent who used to leave whole pumpkins on our doorsteps around Halloween time. Super easy and quick to prepare! My family LOVES it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
  2. Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Foody
4

Foody

9/27/2012

Nice, smooth texture, moderate spice and easy to make. I combined all the dry ingredients and added the mixed wet ingredients (this includes the sugar), mixing until smooth. Omitted the almonds, and folded in the chocolate chips. These make good muffins as well as mini loaves. An delightful fall treat!

Rebe
3

Rebe

10/4/2012

This loaf is TASTY. Kids couldn't tell it had pumpkin in it. I used cold, mashed, roast pumpkin and decreased the amount of chocolate chips. I also didn't use any almonds because I didn't have any. A very light, moist loaf.

RockerChick
1

RockerChick

11/24/2012

Yummy, yummy.....YUMMY! Need I say more?

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