Chocolate Chunk Pumpkin Bread

Mashed cooked fresh pumpkin, brown sugar, spices and coarsely chopped chocolate chunks make this a bread you'd be proud to bring to a potluck.


18 servings


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 cup mashed cooked fresh pumpkin *
1 cup granulated (white) sugar
1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup oil
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped


Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with cooking spray.

Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. 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. Pour into prepared loaf pan.

Bake for 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire cooling rack. Cut into 18 (1/2-inch thick) slices to serve.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 1 hour
Cool Time: 1 hour

Additional Information

* Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.

For easier slicing, wrap bread in plastic wrap and store overnight before cutting into slices.

To Prepare Pumpkin Purée from Fresh Pumpkin: Cut a 4- to 5-pound pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 minutes or until pumpkin is tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Nutritional Information

Amount per serving: Calories 200; Total Fat 7 g; Saturated Fat 2.5 g; Cholesterol 25 mg; Sodium 230 mg; Carbohydrate 34 g; Dietary Fiber 1 g; Sugars 21 g; Protein 3 g

Recipe Courtesy Of

Kraft Foods

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