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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I love pumpkin with chocolate and this is my favorite recipie that combines the 2. This bread is extremely moist and really sweet enough for dessert. This recipe makes 3 large loaves but don't worry it freezes very well and makes a lovely Christmas gift when all wrapped up! I got this recipe from TOH several years a go. Ingredients:
3 1/2 cups white sugar |
1 1/4 cups vegetable oil |
3 eggs |
1 (29 ounce) can solid-pack pumpkin |
3 ounces squares unsweetened chocolate, melted and cooled |
1 1/2 teaspoons vanilla |
3 3/4 cups flour |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking powder |
1 1/4 teaspoons baking soda |
1 1/4 teaspoons cinnamon |
1 1/4 teaspoons ground cloves |
1/2 teaspoon nutmeg |
2 cups semisweet chocolate morsels |
Directions:
1. In large mixing bowl, combine sugar and oil. Add eggs, mix well. Stir in the pumpkin, melted chocolate and vanilla, mix well.
2. Combine the dry ingredients in seperate bowl. Mix into pumpkin mixture just until blended. Stir in the chocolate chips.
3. Transfer batter to 3 greased and floured 9 inch loaf pans. Bake at 350 degrees 55 to 65 minutes or until toothpick comes out clean. Cool in pans 10 minutes, remove to wire rack to cool completely.
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