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.
- 3 3/4 cups flour
- 3 1/2 cups sugar
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/4 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3 eggs
- 1 can, (29 oz) pumpkin puree
- 1 1/4 cups canola oil
- 3 oz unsweetened chocolate, , melted
- 1 1/2 tsp vanilla
- 2 cups semisweet chocolate chips
- 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.
Recipe from Taste of Home
Amount Per Serving Calories 258Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 16mgSodium 169mgCarbohydrates 36gFiber 1gSugar 25gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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.