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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: February 2008
Ingredients
Method
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 facts Per slice: about
- Sodium 214 mg
- Protein 4 g
- Calories 262.0
- Total fat 10 g
- Cholesterol 45 mg
- Saturated fat 6 g
- Total carbohydrate 40 g
%RDI
- Iron 13.0
- Folate 24.0
- Calcium 2.0
- Vitamin A 46.0
- Vitamin C 2.0
