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My review
Chocolate Almond Pumpkin Bread
10
SueHoo
"This is a yummy recipe I got from a real estate agent who used to leave whole pumpkins on our doorsteps around Halloween time. Super easy and quick to prepare! My family LOVES it!"
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Ingredients
1 h 45 m servings 355Original recipe yields 12 servings (1 5x7-inch loaf)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
- Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
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Reviews
Read all reviews 9Most helpful
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9/27/2012
Nice, smooth texture, moderate spice and easy to make. I combined all the dry ingredients and added the mixed wet ingredients (this includes the sugar), mixing until smooth. Omitted the almond...
10/4/2012
This loaf is TASTY. Kids couldn't tell it had pumpkin in it. I used cold, mashed, roast pumpkin and decreased the amount of chocolate chips. I also didn't use any almonds because I didn't have a...
2/15/2014
This is absolutely an awesome bread. Next time, I will cut back on the sugar because the chocolate chips add sweetness. This is a keeper!
10/3/2016
I left out the almonds and added more chocolate chips, according to my taste preferences. The bread seemed overbaked on the outside but was so moist on the inside that it fell apart as I sliced ...
10/18/2015
Yum! I used 3/4 cup white sugar and 1/4 cup brown and 3/4 cup of coconut instead of chocolate chips and almonds. Moist and delicious. Kids and hubby loved it too.
6/13/2015
Different lighter flavor than my traditional pumpkin bread recipe. I left out the chocolate chips and almonds and decreased the sugar to 1-1/4 cups - you can't tell the difference. I baked it in...
1/22/2015
Really, really good snack bread. I didn't have any almonds, and it was still excellent. It's also great for slicing thick and freezing for school lunches.