The Best Chocolate Chunk Pumpkin Bread
It’s insane how fast this moist, delicious chocolate chunk pumpkin bread will disappear! The recipe doubles perfectly and you can make muffins out of the batter if you want them to cook faster or if you like smaller portions. Just adjust the baking time accordingly (start checking around 15 minutes).
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 of one 15 ounce can of pumpkin puree
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup oil
6 ounces semi-sweet chocolate, coarsely chopped
1. Preheat oven to 350 degrees F. Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended. Set aside.
2. Beat eggs, pumpkin, sugars, milk, and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.
3. Pour mixture into a greased 9×5 inch loaf pan. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
4. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into slices to serve.
How to involve kids in the baking process
Measure cinnamon and nutmeg
Mix flour, baking powder, baking soda, salt and spices
Crack eggs (in a separate bowl, so it is easier to fish out stray egg shells)
Measure sugar, brown sugar, milk, and oil
With adult supervision, use a hand mixer to blend eggs, pumpkin, sugars, milk, and oil
Fold wet and dry ingredients together until combined
Nutrition: Yield: 15 servings. Per serving: 253.6 calories; 28% calories from fat; 8.6g total fat; 35.5mg cholesterol; 239.9mg sodium; 141.7mg potassium; 41.8g carbohydrates; 0.8g fiber; 20.8g sugar; 41.0g net carbs; 4.4g protein.