Pumpkin Chocolate Quick Bread

Hi friends! Baking season is upon us and this week, I have a fun new recipe for you! Pumpkin chocolate quick bread. It officially qualifies as my one pumpkin recipe for the year. Ha! Y’all know how I feel about pumpkin, right? I have a confession to make too…

Pumpkin Chocolate Quick Bread

Yep, we’re using cans and bags to make this quick bread. And no, I don’t feel guilty about it. Ok, ok! I do feel a little guilty about it (please don’t take away my blogger card!), but I’m going to enjoy it anyway! It’s worth every guilt-filled bite.

Pumpkin Chocolate Quick Bread

Everything about this bread makes me happy! Yes, even the pumpkin part! The flavors of fall come through with the spices and who can resist chocolate? It pairs perfectly with coffee too! Which is probably the part I like best!

Pumpkin Chocolate Quick Bread

This bread also gave me a chance to use my new tea loaf pan! It’s ceramic and fabulous! Because of the shape (thinner and longer) than regular loaf pans, it bakes faster!

Pumpkin Chocolate Quick Bread

And the chocolate down the center… mmmm! It’s just melted chocolate mixed in to a small amount of the pumpkin batter so you still get both flavors. Delicious!

Pumpkin Chocolate Quick Bread

Pumpkin Chocolate Quick Bread

Ok. I have another confession to make. I’m not very good at creating the perfect center of chocolate in the middle of this bread. It’s supposed to have this fabulous interior, so when you slice it, people go “Ohhhh! Ahhhh! Pretty!!” The trick to that is to leave plenty of room around the chocolate batter so a goodly amount of the plain pumpkin batter will bake up around it. Sadly, I didn’t do that. My chocolate got too close to one side of the pan.

This is the other side of the loaf… see the chocolate poking through?

Pumpkin Chocolate Quick Bread

That’s a no-no.

Oh well! We all know how to fix it for next time. Plus, it’s still delicious. If anyone gives you a hard time for not having perfectly centered chocolate in the middle of your pumpkin bread, tell them to call me. I’ll set them straight!

So, I have a third and final confession. I made this pumpkin bread on a day when THIS was happening in my kitchen:

Pumpkin Chocolate Quick Bread

Thanks to winning the IE Media Awards for Blog of the Year, the local newspaper sent over a photographer who wanted some shots in my kitchen. What a perfect time to make this bread, right? I was thinking it’s going to be all fabulous and impressive and … yeah, not so much. You know what? The photographer liked it! He’s a nice man.

Pumpkin Chocolate Quick Bread

It doesn’t look too bad. Does it?

Pumpkin Chocolate Quick Bread

Pumpkin Chocolate Quick Bread

The article will be out next week and I’m super nervous about it. (That may be confession number four for this post! HA!) Look for all the links and things on Facebook, Instagram and Twitter. I’ll be sharing!

For now, here’s the recipe for this Pumpkin Chocolate Quick Bread. Maybe don’t make it for the first time on a day when a photographer is coming over. Just saying’.

Pumpkin Chocolate Quick Bread

A quick, easy and impressive pumpkin chocolate quick bread!

  • 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3 cups all-purpose flour
  • 4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 3/4 cups granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup vegetable oil
  • 4 large egg whites

Preheat oven to 350° F. Lightly coat two 8 x 5-inch loaf pans with nonstick cooking spray. Set aside.

Melt chocolate chips in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute

Stir well. Morsels may retain some of their original shape. If necessary, microwave additional 10- to 15-second intervals, stirring just until chocolate is completely melted and smooth.

Combine flour, cinnamon, nutmeg, salt, baking soda and baking powder in large bowl; stir well.

Vigorously whisk together sugar, pumpkin, oil and egg whites in large bowl.

Gradually stir in flour mixture.

In a separate bowl, add 1 cup pumpkin mixture to melted chocolate; stir to combine.

Spoon half of the plain pumpkin mixture into the bottom of each prepared loaf pan.

Carefully spoon pumpkin-chocolate mixture down the center of the pumpkin batter. Leave at least a 1 1/2 - 2 inch border on all sides of the chocolate batter.

Top with remaining pumpkin mixture and gently smooth down the top.

Bake for 1 hour or until wooden pick inserted in bread comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

*recipe inspired by Libby's

Pumpkin Chocolate Quick Bread

Until next time, friends! Live life deliciously!

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