Tested till perfect Pumpkin Chocolate Bread

Pumpkin Chocolate Bread

At the end of a long day in the great outdoors, nothing is better than putting your feet up and enjoying a thick slice of this chocolate-studded quick bread with a good cup of coffee.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2008

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1 loaf, 12 slices


  • 1/3 cup 1/3cupbutter, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 2 2eggeggs
  • 1 cup 1cuppumpkin puree
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspgrated orange rind
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspbaking powder
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 tsp 1/4tspsalt
  • 1 1pinch ground cloves
  • 6 oz 6ozsemisweet chocolate, chopped
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In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in pumpkin and orange rind.

In separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and cloves. Stir into pumpkin mixture alternately with 1/4 cup (50 mL) water, making 3 additions of dry ingredients and 2 of water. Fold in chocolate.

Spread in parchment paper-lined or greased 8- x 4-inch (1.5 L) loaf pan. Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Make-ahead: Store for up to 3 days or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month.)

Nutritional Information Per slice: about

cal 262 pro 4g total fat 10g sat. fat 6g
carb 40g fibre 2g chol 45mg sodium 214mg

% RDI:

calcium 2 iron 13 vit A 46 vit C 2
folate 24
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