Pumpkin Chocolate Bread Pumpkin Chocolate Bread

Author: Canadian Living

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



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


  • Iron 13.0
  • Folate 24.0
  • Calcium 2.0
  • Vitamin A 46.0
  • Vitamin C 2.0
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Pumpkin Chocolate Bread