Chocolate Almond Pumpkin Bread
"This is just terrific- everyone who has tried it has just raved! There's something about the spice combination that makes this bread unlike any other I've tried. This is my husband's absolute fall favorite. It freezes well, too, if you happen to be able to snatch one of the loaves from the folks eating it. The recipe originally came from a friend, Barbie, who died much too young. I think of her each time I make it."
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon allspice
- 1 2⁄3 cups flour
- 1⁄3 cup water
- 2 eggs
- 1⁄2 cup salad oil
- 1 cup canned pumpkin puree
- 1 cup semi-sweet chocolate chips
- 1⁄2 cup toasted and chopped almonds
directions
- Combine dry ingredients in a large mixer bowl (excluding the chocolate chips and nuts).
- Add the water, eggs, oil and pumpkin; beat until thoroughly combined and smooth.
- Stir in chocolate chips and nuts until well distributed.
- Line two bread pans with foil and oil the foil.
- Divide the batter between the pans and smooth the tops.
- Bake in a preheated 350 degree oven for about 1 hour 15 minutes.
- Test for doneness with a wooden pick.
- Cool on a rack for about ten minutes before removing from the pan to finish cooling.
- This keeps best in the refrigerator, and slices easiest when cold.
- Hard to wait for this, though!
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Reviews
-
This tasted fine, I used 1/4 ground cloves as we are not big clove persons, otherwise I followed exactly. It made 2 very VERY small loaves and did not take but 45 -50 minutes to bake and the almonds were just okay in it. Not sure if I will use this one again tho but thanks for giving me something in the way of pumpkin bread to try. -
This bread is awesome. For our tastes, I'll decrease the allspice and cloves the next time I make it. I tossed the chocolate chips and almonds with a tiny bit of flour, because I'm paranoid about them sinking. Thank you very much for sharing the recipe. I love food that really gets at the heart of the season. -
This is a wonderful tasting bread recipe. The smell while cooking is insanely good, but the taste... oh, the taste of this marvelous bread is out of this world. The spice combination is perfect, the slight crunch of the almonds with the sweetness of the chocolate mixes perfectly. Your friend Barbie had an incredible eye for perfection. I will definitally be making this during the holidays. BTW, we had to try this while still hot, we couldn't wait. I assume that it will be even better after a day, if better is even possible. Thank you.
RECIPE SUBMITTED BY
DH, DD and DS and I live in the golden hills outside San Jose, about an hour from the coast and Monterey/Carmel. We all love to eat- even the kids are reasonably adventurous. We love to travel- Napa Valley w/o the kids, Lake Tahoe with them.
I have dozens of "favorite" cookbooks (does Recipezaar count?) but I keep coming back to "Essentials of Classic Italian Cooking" by Marcella Hazan and "The Way to Cook" by the late, great, Julia Child.
When I can, I get together with a couple of friends and make Ukrainian dyed eggs.
