Chocolate Chunk Pumpkin Bread Recipe

The basis for this recipe is here, though I originally read it in the cookbook (Good Eats: The Early Years, thanks go to my Mom-in-Law for getting me this for Christmas last year).

Chocolate Chunk Pumpkin Bread

Preheat oven to 325°.

  • 10 ounces All Purpose Flour (~2 cups)
  • 2 teaspoons ground cinnamon
  • 2.5 teaspoons Pumpkin Pie spice mix (I used Simply Organic)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspon salt

Spin the above ingredient in a food processor to combine, after the dust settles, put in a large mixing bowl.

  • 12 ounces sugar (~1.5 cups)
  • 3/4ths cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla

Spin this set of ingredient in the food processor to combine.  After mixed combine with the dry ingredient, a few lumps are ok.

  • 1 pound fresh pumpkin

Switch the food processor to the grater attachment and grate the fresh pumpkin.  Using a kitchen towel, or plethora of paper towels, wring out water.  Depending on the pumpkin you may get a lot of a little.  Combine pumpkin with the mixture.

  • 3.5 ounces of 70% chocolate (I use Lindt, in this situation)

Petite dice (1/4th inch cubed) the chocolate.  Mix into the dough.

Pour dough into a non-stick 9x5x3 inch loaf pan.

Bake loaf for 1 hour 15 minutes to, and this may just be my oven, Almost 2 hours.  Until the loaf is 200°-210° internally.  Cool in the pan for 15-30 minutes.  Then on a baking rack.