When you bite into, no, dig into, this addictive dessert bread, you’ll be saying, “OMG.” contains all the deliciousness of a unique fall treat while also satisfying a daily craving for all things full and chocolaty. If preferred, top the batter with extra nuts before baking.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- shortening for greasing
- 2 cups cake flour
- 1 (3.9 ounce) package instant chocolate fudge pudding mix
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- ¾ cup white sugar
- ½ cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (Optional)
- 1 cup miniature semisweet chocolate chips (Optional)
- 1 tablespoon raw sugar, or to taste (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish or two 9×5-inch loaf pans with shortening.
- Whisk cake flour, pudding mix, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl. Beat pumpkin, white sugar, butter, egg, and vanilla extract together in a separate bowl using an electric mixer until smooth. Slowly spoon flour mixture into pumpkin mixture and mix until batter is smooth; stir in walnuts and chocolate chips. Spoon batter into the prepared dish and sprinkle raw sugar over batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 336 mg |
| Sugars | 22 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made this bread and followed the directions and it was very moist. Not sweet enough for my taste and it was too chocolatey. I probably won’t make it again.
I made this as muffins and they turned out perfectly. I finely chopped the walnuts and then mixed in semi-sweet chocolate chips and topped each muffin with this mixture before baking. Baked at 350*F for 30 minutes. Muffins were cake-like and had good flavor, texture and were not too sweet.
Bread was very good. I didn’t have 2 loaf pans so I made the other half in muffins. I did add the nuts and chocolate chips