A mouthwatering, moist, and flavorful holiday treat! This pumpkin bread is for people who want a big dose of festive tastes to enjoy with friends. A great addition to any fall or winter potluck gathering or as a gift.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 1 ⅓ cups white sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 eggs
- 1 ½ tablespoons molasses
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup toasted almond slices, divided
- ½ cup miniature semisweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.
- Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.
- Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.
- Try mixing up the addition of the almonds and chocolate to just dark chocolate chips, or chopped pecans, or some sort of dried fruit; the options are endless. Also the bread is delicious enough without anything added to it at all!
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 233 mg |
| Sugars | 29 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |