Pumpkin Chocolate Chip Bread

30 Ratings

23 Reviews

Prep 25 min
Total 4 hr 10 min
Servings 16

Enjoy this wonderful homemade pumpkin and chocolate bread made with Gold Medal® all-purpose flour.

By Betty Crocker Kitchens

Updated October 18, 2010

Make with

Gold Medal Flour

Ingredients

Bread

1/2

cup butter, softened
1

cup granulated sugar
2

eggs
1

cup canned pumpkin (not pumpkin pie mix)
2

cups Gold Medal™ all-purpose flour
1

teaspoon baking soda
1

teaspoon ground cinnamon
1

teaspoon pumpkin pie spice
1/2

cup miniature semisweet chocolate chips
1/4

cup chopped walnuts

Glaze

1/2

cup powdered sugar
2

to 3 teaspoons milk or whipping cream

Steps

Hide Images

1

Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
2

In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
3

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4

In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

For a different flavor, try sweetened dried cranberries instead of chocolate chips.
Instead of the glaze, sprinkle some brown sugar and additional chopped walnuts on top of the bread before baking.

Nutrition Facts

Serving Size: 1 Slice

Calories: 230
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 40mg; 14%
Sodium: 130mg; 5%
Potassium: 90mg; 3%
Total Carbohydrate: 33g; 11%
Dietary Fiber 1g 6% Sugars 20g
Protein: 3g

% Daily Value*:

Vitamin A: 50%; 50%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;