PUMPKIN CHOCOLATE CHIP BREAD

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25 min Prep
4 hr 10 min Total
Pie Iconb
16 Servings

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


Ingredient List
    Bread
  • Small check mark in a circle icon1/2 cup butter, softened
  • Small check mark in a circle icon1 cup granulated sugar
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1 cup canned pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1 teaspoon pumpkin pie spice
  • Small check mark in a circle icon1/2 cup miniature semisweet chocolate chips
  • Small check mark in a circle icon1/4 cup chopped walnuts
    Glaze
  • Small check mark in a circle icon1/2 cup powdered sugar
  • Small check mark in a circle icon2 to 3 teaspoons milk or whipping cream
Preparation
  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.
Tips
  • 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.