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Today we are kicking off December with a giveaway. There are a lot of giveaways coming up over the next month, so I hope you like winning free stuff! A few of my favorite things are going to be involved too. I hope that everyone had a wonderful Thanksgiving. My parents are visiting, so we have had lots family time and lots of good food. On Thanksgiving my brother and his wife came up from Denver. We also had a friend join us. It was a full house, and we went very non-traditional and had Calzones and homemade cannolis. It was fun to switch things up this year.
Another way to switch things up? Turn your pumpkin bread into chocolate pumpkin bread. And not just by adding some chocolate chips. A full on chocolate pumpkin batter. It is kind of crazy how well chocolate and pumpkin go together. This pumpkin bread is rich, chocoalte-y and pretty much justifies having cake for breakfast.
I think chocolate pumpkin bread would be perfect to make in mini bread pans to give as gifts this holiday season. Great for teachers or friends and neighbors. Or even for a sweets exchange. I wrapped up the extra loaf at my house and it is sitting in my freezer. The recipe makes 3 full size loaves of bread. I could only find 2 of my pans at the time, so I made the rest of the batter into muffins. Worked perfectly. I was definitely the hero when my son brought a friend home from school the afternoon I made this pumpkin bread.
Chocolate Pumpkin Bread
Ingredients
- 3 3/4 cups flour
- 3 1/2 cups sugar
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 (29 oz) can pumpkin puree
- 1 1/4 cups canola oil
- 3 oz unsweetened chocolate, melted
- 1 1/2 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease 3 9x5 inch loaf pans.
- In a large bowl whisk together flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg.
- In a separate large bowl, whisk together eggs, pumpkin, oil, melted chocolate and vanilla. Stir pumpkin mixture into flour mixture until just combined. Fold in chocolate chips.
- Pour into prepared pans. Bake for 55-65 minutes, or until a tester comes out clean. Remove from oven and cool for 10 minutes before removing from the pan to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Now time for the GIVEAWAY!! GIR makes my absolute favorite spatulas. I got my first one when I went to Food Blog Forum in May. I fell in love! We invested in their kickstarter program, and I can’t wait to get the new line of products in a couple weeks. These things are seriously amazing, and I highly suggest you try them for yourself.
What fun colors. Such happy colors need a fun recipe. That would be snickerdoodles since just saying the name makes me smile
I would make cheesecake first.
I’ve never seen chocolate pumpkin bread before. This loaf looks so delicious and moist, I want to bust through my computer screen and grab a slice.
Pinning!
What a tasty bread, love the chocolate and pumpkin pairing!
I would make some yummy chocolate cupcakes, with chocolate frosting! =)
I would make some fudge brownies first!
I would make a batch of soft sugar cookies
I would make brownies!!
Oooo – this looks so moist and chocolaty! Love it!
This looks delicious! Is there anything I can use to substute the 3oz of unsweetened chocolate. I have the chocolate chips just not unsweetened chocolate. I also have coco powder.
Check out this site for options http://whatscookingamerica.net/ChocolateSubstitutionChart.htm
You can easily make it work with what you have, just check to see the amounts.