Pumpkin Bread With Dark Chocolate & Pistachios
Created by Mikekey on November 4, 2015
- Servings: 10
- Prep Time: 20m
- Cook Time: 50m
- Recipe #21628
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups dark brown sugar
- 1/2 cup unsalted butter (melted)
- 1/2 cup buttermilk
- 2 teaspoon vanilla extract
- 1 cup pureed pumpkin (canned, not pie filling)
- 2 cups chocolate chips (dark)
- 1/4 cup pistachio nuts (shelled and chopped)
How to Make
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Step 1: Preheat oven to 350F. Coat a 9×5-inch loaf pan with non-stick cooking spray.
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Step 2: In a large bowl, whisk together flour, spices, baking powder, baking soda and salt. Set aside.
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Step 3: In a medium bowl, whisk together eggs and brown sugar. Add melted butter, buttermilk and vanilla extract. Whisk until combined. Fold in pumpkin.
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Step 4: Add wet ingredients to the dry ingredients. Whisk until there are no lumps. Fold in dark chocolate chips and chopped pistachios.
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Step 5: Pour batter into prepared baking pan. Level with spatula.
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Step 6: Bake for 50-60 minutes, until cake has risen and a toothpick inserted near the center comes out clean. Remove and let cool for 20 minutes.
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Step 7: Invert onto a wire rack and cool completely.
Nutritional Facts
- Serving Size: 1 (127.8 g)
- Calories 447.1
- Total Fat - 21.6 g
- Saturated Fat - 8.4 g
- Cholesterol - 68.6 mg
- Sodium - 267.7 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 1.1 g
- Sugars - 26.3 g
- Protein - 9.1 g
- Calcium - 101.3 mg
- Iron - 1.8 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.2 mg