Chocolate Chocolate-Chip Pumpkin Bread

8
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"The pumpkin in this quick bread replaces oil and eggs, and makes for a moist, dense, and decadent treat. Also makes a great breakfast bread. Try it, you'll love it! Vegans should use vegan chocolate chips, and those who are concerned about artificial sweeteners should use real sugar."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (96.7 g)
  • Calories 185
  • Total Fat - 4.9 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0.1 mg
  • Sodium - 317.2 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 4.7 g
  • Sugars - 5.6 g
  • Protein - 5.1 g
  • Calcium - 118.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees, and spray an 8x8 loaf pan lightly with oil.

Step 2

Mix dry ingredients (including chocolate chips) together in a medium-large bowl.

Step 3

Mix wet ingredients together in a smaller bowl.

Step 4

Stir wet ingredients into dry (batter will be thick).

Step 5

Spread batter into pan and sprinkle with chopped nuts, pressing lightly to set nuts into batter.

Step 6

Bake 35-38 minutes.

Tips & Variations


No special items needed.

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