Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is heavenly. It’s baking time again. How wonderful to have my house filled with the fragrances of cinnamon, pumpkin, and chocolate, oh my! Do you want delicious? This is it!
This bread is a delicious pumpkin bread with chocolate chips, walnuts, and a secret ingredient–coconut cream pudding and pie filling mix. It absolutely makes this recipe. This is my favorite pumpkin bread recipe with the addition of chocolate chips. Yum, yum.
I got the basic recipe for “Melt-In-Your-Mouth Pumpkin Bread” from the black walnuts distributor, Hammons Pantry close to 20 years ago when we received a package of black walnuts for a Christmas exchange gift. We received this little bonus brochure with the package that included several recipes–all of which turned out to be fabulous.
But this was my favorite of the bunch. While their pumpkin bread recipe is not on their website, unfortunately, I direct you to it anyway because it has lots of good recipes you may want to check out.
The main change I have made to the original recipe is to increase the flour. This is why. The regular recipe will raise too quickly, overflow the pan, and then flop quickly leaving a very unpleasant appearance. By adding the additional flour this allows the batter to be weighted down slightly so it doesn’t raise as fast.
It doesn’t end up overflowing the pans, and it also doesn’t sink. It makes a perfect loaf this way. The addition of chocolate chips and a chocolate glaze only makes it that much better! I think you will love this recipe.
When I initially posted this recipe in October 2012, I took the pictures late at night so the lighting was poor and the quality of my camera was equally poor. The pictures were grainy and dark. I recently remade this bread (September 2014) and updated the pictures so you have a better idea about what this bread is supposed to look like. As they say, a picture is worth a thousand words. 🙂
Pumpkin Chocolate Chip Bread is a scrumptious pumpkin bread with chocolate chips and coconut pudding mix in the batter!
Here’s a look at this delicious pumpkin bread. Chocolate chips and coconut give it outstanding flavor. But the chocolate glaze adds the finishing tough.
This is a great breakfast or brunch idea, but you can also serve this as a dessert bread or for parties.
Here’s what I did.
I used these ingredients plus milk for the glaze.
Place pumpkin in a large mixing bowl. Add eggs, oil, salt, baking soda and cinnamon.
Mix with electric mixer until smooth.
The secret ingredient for this recipe is Coconut Cream Pudding and Pie Filling Mix. It increases the flavor in this recipe exponentially! It’s the difference between a dull pumpkin bread and one that’s sensational!
Add coconut cream pudding mix, sugar, walnuts and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add 1 cup chocolate chips.
Black walnuts are difficult to find unless your order them online. I substituted regular walnuts here, but black walnuts give this bread a wonderful richness not found with regular walnuts.
Stir all the ingredients with a wooden spoon to combine.
Spray 1 9×5″ loaf pan or 3 miniature loaf pans with Bakers Joy cooking spray. This spray includes flour which is needed to make the bread come out of the pans easily. Add batter to prepared pan. Bake in 350 oven for about 1 hour and 15 minutes.
To check for doneness, insert a knife in the center of the loaf and see if it comes out clean. When it does, the bread is cooked all the way through. Allow bread to cool completely before adding Chocolate Glaze.
To make glaze: Place remaining chocolate chips in a saucepan over low heat. Add milk or cream.
Whisk until smooth. I made a thick chocolate glaze, but if you want yours thinner you can dilute it with a little more cream or milk.
Drizzle glaze over top of bread when cool. Allow glaze to set about 30 minutes before cutting.
All the chocolate chips in Pumpkin Chocolate Chip Bread make this sweet bread rich, decadent and delectable.
The texture of Pumpkin Chocolate Chip Bread is amazing.
You will drool over each bite.
Here’s the recipe.
PUMPKIN CHOCOLATE CHIP BREAD
- 3/4 cup cooking oil
- 1 cup pumpkin
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cups sugar
- 1/3 cup walnuts
- ½ tsp. cinnamon
- 1 3-oz. box coconut pie filling (instant or regular)
- 2 eggs
- ½ tsp. salt
- ½ tsp. baking soda
- 12-oz. chocolate chips, divided use
- [b]CHOCOLATE GLAZE:[/b]
- 1 cup chocolate chips
- 4 tbsp. milk or cream
- Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda.
- Mix with electric beater until smooth.
- Stir in flour, sugar, coconut pudding and pie filling mix, 1 cup chocolate chips and walnuts to pumpkin mixture.
- Pour mixture into a 9x5x3” greased loaf pan or 3 miniature loaf pans.
- (I spray them with Bakers Joy cooking spray.)
- Bake at 350° about 1 hour and 15 minutes, or until knife inserted in center comes out clean.
- Cool completely.
- Drizzle with chocolate glaze.
- Makes 1 9×5” loaf or 3 miniature loaves.
- Heat ingredients in a small saucepan over low heat until melted and smooth.
- Drizzle over cooled bread.
Pumpkin Chocolate Chip Bread serves up so beautifully. Try this out at your next party or for holiday baking.
Pumpkin Chocolate Chip Bread is a great breakfast to wake up to on fall days when there’s crispness to the air and the birds are singing.