Chocolate Nut Pumpkin Bread

20 ingredients
11 steps

Ingredients

  • 1/2 cup butter, softened (1 stick)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1 cup canned pumpkin
  • 1/2 cup firmly packed unsweetened cocoa powder
  • 2 eggs
  • 1-1/2 cup all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup milk
  • 6 oz. semisweet chocolate chips (1 cup)
  • 1/4 cup chopped pecans
  • 1/4 cup currants
  • raisins
  • Powdered sugar

Directions

  1. 1
    Preheat oven to 350 F. Generously grease a 9 x 5 x 3-inch loaf pan.
  2. 2
    In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. 3
    Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well.
  4. 4
    Add eggs, one at a time, beating well after each addition.
  5. 5
    Sift together flour, baking powder, baking soda, and salt.
  6. 6
    Add to chocolate mixture alternately with milk, beating until mixed.
  7. 7
    Stir in chocolate chips, pecans, and currants.
  8. 8
    Turn batter into prepared pan.
  9. 9
    Bake 1 1/4 hours, or until a cake tester inserted in center comes out clean.
  10. 10
    Let loaf cool in pan 30 minutes, then transfer to a rack and let cool completely.
  11. 11
    Sift powdered sugar over top before serving.

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