Pumpkin Chocolate Chunk Bread
 
 
Pumpkin spice and everything chocolate are what this pumpkin chocolate chunk bread is all about!
Yield: 1 pumpkin loaf
Ingredients
  • 1½ cups + 2 tbsp all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ¾ cup + 2 tbsp pumpkin puree
  • ½ cup vegetable oil
  • 1¾ cups sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • ⅓ cup International Delight Caramel Macchiato Creamer
  • ⅓ cup room temperature water
  • 6 oz dark chocolate, coarsely chopped
Instructions
  1. Heat oven to 350F. Grease a 9x5x3-inch loaf pan. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk together the pumpkin puree and vegetable oil until well combined. Add in the sugar and then whisk again. Whisk in the eggs, one at a time, followed by the vanilla. Add the creamer and water, and whisk until combined. Stir in the chocolate.
  4. Fold the dry ingredients into the wet ingredients just until combined. Pour into the prepared pan. Bake for 65-85 minutes, rotating in the oven halfway through the baking time, until a toothpick inserted in the corner of the loaf comes out clean, Allow to cool in the pan for 15 minutes and then transfer to a wire rack. Let cool completely before serving.
Notes
Adapted slightly from Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/10/pumpkin-chocolate-chunk-bread.html