DOUBLE CHOCOLATE PUMPKIN BREAD

Double Chocolate Pumpkin Bread image

This double chocolate pumpkin bread is a favorite. It's nice and moist, and it actually gets better as it sits! It freezes well, too. -Tami Malan, Draper, Utah

Provided by Taste of Home

Time 1h35m

Yield 3 loaves (12 pieces each).

Number Of Ingredients 15

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Ingredients

3-3/4 cups all-purpose flour
3-1/2 cups sugar
1-3/4 teaspoons salt
1-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 large eggs, room temperature
2 cans (15 ounces each) pumpkin
1-1/4 cups canola oil
3 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
2 packages (11-1/2 ounces each) milk chocolate chips
1 cup finely chopped walnuts

Steps:

Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In another large bowl, whisk eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips and walnuts. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 340 calories, Fat 17g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 201mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.