Go Back
–+ servings

Pumpkin Chocolate Chip Bread

Teresa Ambra
This scrumptious pumpkin bread is filled with coconut pudding and pie filling mix and chocolate chips for a dynamite combination of crunch, texture and taste.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breads, Rolls and Muffins/Breakfast
Cuisine American
Servings 20

Ingredients
  

PUMPKIN 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 chopped
  • 1/2 tsp. cinnamon
  • 1 small box coconut pie filling instant or regular
  • 2 large eggs
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 12 oz. bag chocolate chips divided use

CHOCOLATE GLAZE:

  • 1 cup chocolate chips
  • 4 tbsp. milk or cream

Instructions
 

PUMPKIN BREAD:

  • 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 9x5” loaf or 3 miniature loaves.

CHOCOLATE GLAZE:

  • Heat ingredients in a small saucepan over low heat until melted and smooth.
  • Drizzle over cooled bread.

Notes

NOTE: Allow glaze to set about 30 minutes before cutting bread.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!