Saturday, December 20, 2014

Chocolate Pumpkin Bread!

Here is another great recipe to use your shredded carving pumpkins! It is amazing and moist!

Chocolate Pumpkin Bread


2 (1 ounce) squares unsweetened chocolate (OR 2 tbsp of cocoa & 2 tbsp of butter)
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated pumpkin (if frozen, bring to room temp)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet mini chocolate chips (about half an average bag)
1-2 teaspoons white sugar


Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted OR melt butter and stir in powdered chocolate. Stir until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, grated pumpkin, vanilla and chocolate; beat well. Stir in the
flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

Sprinkle sugar and chocolate chips on the top before baking (optional).

Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.


  1. It seems we all have pumpkins that need baking. :)

  2. I just saw that! LOL. I still have two left to carve up! Your Seminole pumpkins are awesome!