Chocolate Nut Pumpkin Bread
Indulge in the perfect combination of seasonal flavors and rich textures with this Chocolate Nut Pumpkin Bread recipe. This moist and tender quick bread balances the earthy sweetness of pumpkin puree with the warm spice of cinnamon and nutmeg, creating a cozy fall favorite. Generously studded with semi-sweet chocolate chips and crunchy chopped walnuts, each bite offers a delightful contrast of creamy and nutty textures. Simple to prepare in just 15 minutes, this recipe is perfect for breakfast, dessert, or a mid-day snack. Serve it warm straight from the loaf pan, or spread a slice with butter or cream cheese for an extra-luxurious treat. Whether you're baking for a holiday gathering or simply to fill your home with the comforting aroma of autumn spices, this Chocolate Nut Pumpkin Bread is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 0.25 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup semi-sweet chocolate chips
- 0.75 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust with flour or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread tender.
Fold in the semi-sweet chocolate chips and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Slice and serve the Chocolate Nut Pumpkin Bread plain, or pair it with butter or cream cheese for an extra indulgent treat!
Nutrition Facts
Calories |
4648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 635.8 g | 231% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 406.4 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 315 mg | 24% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
