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.

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Yield: 36

Chocolate Pumpkin Bread (12 Days of Giveaways)

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Rich and chocolatey pumpkin bread. Perfect for a snack, or even as a gift.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees. Grease 3 9x5 inch loaf pans.
2. In a large bowl whisk together flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg.
3. 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.
4. 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

Recipe from Taste of Home

Nutrition Information

Yield

36

Serving Size

1
Amount Per ServingCalories 258 Total Fat 12g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 9g Cholesterol 16mg Sodium 169mg Carbohydrates 36g Net Carbohydrates 0g Fiber 1g Sugar 25g Sugar Alcohols 0g Protein 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.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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Latest posts by Erin S (see all)

• Mexican Chocolate Chip Cookies - January 24, 2020
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