Pumpkin Chocolate Bread
Try this Pumpkin Chocolate Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoons salt
- 1/3 upwater
- 1 pinch ground ginger
- 8 ounces fresh pureed pumpkin (canned works great too)
- 1 cup milk chocolate disks (i used hershey's because i w
- Carbohydrate 31.4624765138103 g
- Cholesterol 41.4875 mg
- Fat 22.5501714111493 g
- Fiber 0.57663125716088 g
- Protein 2.6506822298613 g
- Saturated Fat 10.383278136893 g
- Serving Size 1 1 serving (100g)
- Sodium 361.987842442425 mg
- Sugar 30.8858452566494 g
- Trans Fat 1.23247460034023 g
- Calories 334 calories
Preheat oven to 350 degreesSpray a 7x3 loaf pan with baking spray or cover in butter and dust with flour.Mix together pumpkin puree, eggs, oil, water and sugar until well blended with a whisk.In a separate bowl add the rest of the ingredients except for the chocolate disks and whisk together.Pour into prepared loaf pan.Press the chocolate disks halfway into the batter.Bake for 55-60 minutes, or until a toothpick comes out clean.
