Drunken Chocolate Pumpkin Bread Recipes
DRUNKEN CHOCOLATE PUMPKIN BREAD
One of my family's favorite bread recipes. The liquor helps produce a very flavorful and moist bread.
Provided by Twocat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
- Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
- Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
- Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 455 calories, Carbohydrate 75.9 g, Cholesterol 54.5 mg, Fat 14.3 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 7.7 g, Sodium 530.1 mg, Sugar 35.5 g
CHOCOLATE PUMPKIN BREAD
Save time this busy holiday season with a moist chocolaty bread from our Test Kitchen. Two pumpkin-flavored loaves can be made ahead and frozen for special events with just a few minutes of preparation.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature.
Nutrition Facts : Calories 242 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 169mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE-PUMPKIN BREAD
Super moist and chocolaty, almost like chocolate cake, but with hints of pumpkin, cinnamon, and nutmeg
Provided by linda_wlu
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, pumpkin, chocolate chips, cocoa, white sugar, brown sugar, eggs, cinnamon, baking powder, vanilla extract, baking soda, nutmeg, and salt in a large mixing bowl. Blend well. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is firm and a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 15 minutes; dust with powdered sugar.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 40.4 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 159.3 mg, Sugar 26 g
DOUBLE CHOCOLATE PUMPKIN BREAD
This double chocolate pumpkin bread is a favorite. It's nice and moist, and it actually gets better as it sits! It freezes well, too. -Tami Malan, Draper, Utah
Provided by Taste of Home
Time 1h35m
Yield 3 loaves (12 pieces each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In another large bowl, whisk eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips and walnuts. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 340 calories, Fat 17g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 201mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CHUNK PUMPKIN BREAD
Even if you don't like pumpkin, this chocolate twist is enough to make you love pumpkin bread. So yummy! And, not so many calories, bread coming in at only 200 calories per slice, I'll eat that.
Provided by Vseward Chef-V
Categories Breads
Time 1h30m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350°F.
- Mix flour, baking powder, baking soda, salt and spices until well blended; set aside.
- Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended.
- Add dry ingredients; stir just until moistened. Stir in chopped chocolate.
- POUR into greased 9x5-inch loaf pan.
- BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.
Nutrition Facts : Calories 203.7, Fat 6.8, SaturatedFat 2.4, Cholesterol 24.4, Sodium 219.4, Carbohydrate 34.6, Fiber 1.1, Sugar 22.3, Protein 2.8
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