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Pumpkin-Chocolate Quick Bread

Pumpkin-Chocolate Quick Bread
Makes:
2 loaves; 16 slices per loaf
Prep Time:
15
minutes
Total Time:
105
minutes
Vegetarian
based on
3 reviews
Featuring a pumpkin-chocolate center, this moist and flavorful quick bread is perfect for gift giving or an afternoon snack. The added pumpkin gives each slice a delicious dose of essential nutrients, including Vitamin A.

In this recipe:



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Ingredients:

  • Nonstick cooking spray
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 3/4 cups granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup canola oil
  • 4 large egg whites

Directions:

PREHEAT oven to 350° F. Coat two 8 x 5-inch loaf pans with nonstick cooking spray.

MELT morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

COMBINE flour, cinnamon, salt, baking soda and baking powder in large bowl; stir well.

WHISK together sugar, pumpkin, oil and egg whites in large bowl. Gradually stir in flour mixture. Add 1 1/2 cups pumpkin mixture to melted chocolate; stir to combine. Spoon half of pumpkin mixture into bottom of each prepared pan. Spoon pumpkin-chocolate mixture between pans; top with remaining pumpkin mixture. Smooth down top.

BAKE for 1 hour or until wooden pick inserted in bread comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Not a chocolate fan? Eliminate morsels from recipe and divide pumpkin batter evenly between pans and bake for 55 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious and Easy!

    Terri L. from Pittsburgh, PA

    My 7 year old daughter and I made this because I had thawed out too much frozen fresh pumpkin for Thanksgiving dinner. We did not have any regular chocolate morsels so we substituted mint chocolate chip morsels and it was super! All my kids loved it too!

  •  Star(s)

    pumpkin choc. quick bread

    margaret philpott from Newport News, VA

    oh so good for breakfast

  •  Star(s)

    not bad

    marianne colley from MASHPEE, MA

    I like a bit more challenginging recipes,but was very tasty! A little rich; however, I would make it again upon request

Nutrition Facts

Serving Size: 32/2 of recipe

Servings Per Recipe:

  • Calories: 150
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 150mg (6% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 16g
  • Protein: 2g
  • Vitamin A: 40% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin-Chocolate Quick Bread

Ingredients

  • Nonstick cooking spray
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 3/4 cups granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup canola oil
  • 4 large egg whites

 

Directions

PREHEAT oven to 350° F. Coat two 8 x 5-inch loaf pans with nonstick cooking spray.

MELT morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

COMBINE flour, cinnamon, salt, baking soda and baking powder in large bowl; stir well.

WHISK together sugar, pumpkin, oil and egg whites in large bowl. Gradually stir in flour mixture. Add 1 1/2 cups pumpkin mixture to melted chocolate; stir to combine. Spoon half of pumpkin mixture into bottom of each prepared pan. Spoon pumpkin-chocolate mixture between pans; top with remaining pumpkin mixture. Smooth down top.

BAKE for 1 hour or until wooden pick inserted in bread comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Not a chocolate fan? Eliminate morsels from recipe and divide pumpkin batter evenly between pans and bake for 55 minutes.

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