Products Featured In This Recipe
Unsalted Butter

Whole Milk

Chocolate Chip Pumpkin Bread

This spicy, chocolaty autumn treat draws raves and puts Halloween candy to shame.
Yield: 
1 Loaf, 10 Slices
Difficulty: 
Moderate
Prep time: 
25 Minutes
Cooking time: 
65-75 Minutes

Ingredients

1 3/4 cups unbleached flour (you may substitute up to 3/4 cup whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 cup Horizon Organic unsalted butter
3/4 cup sugar
2 large Horizon Organic eggs
1 cup canned pumpkin (not pumpkin pie filling)
3/4 cup semisweet chocolate chips
1/2 cup powdered sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1-2 tablespoons Horizon Organic milk

Directions

Preheat oven to 350 degrees. Butter and flour one 9x5-inch loaf pan. In a medium bowl, sift together flour, soda, salt and spices. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Add flour mixture alternately with pumpkin, mixing well between each addition. Stir in chocolate chips. Spread batter into prepared pan and bake for 65-75 minutes, until loaf feels firm and springy when pressed in the center and a tester inserted comes out clean (except for melted chocolate chips). Cool in pan for 15 minutes then remove from pan and cool on a wire rack. To prepare glaze, sift powdered sugar with nutmeg and cinnamon in a small bowl. Add milk until mixture is thin enough to drizzle. Pour glaze over cool bread. Bread will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.

Nutrition Information

Calories 289; Total fat 10g; Saturated fat 6g; Cholesterol 55mg; Sodium 260mg; Carbohydrates 48g; Dietary Fiber 2g; Sugars 29g; Protein 5g; Vitamin A 81% DV; Vitamin C 2% DV; Calcium 3% DV; Iron 11% DV.


 
 
 
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