A sweet twist on pumpkin bread, Chocolate Pumpkin Bread with Almonds is spiced with warming pumpkin spice mix and sweetened with white chocolate. Pumpkin spice may give this quick bread a fragrant taste, but creamy pumpkin puree gives it a vibrant orange hue and super fluffy texture.
The first response I received after my taste testers sampled this chocolate pumpkin bread recipe, or pumpkin chocolate chip bread, was, "what is in this crack bread??".
Yes, it is that good!
As we move along to the colder days and evenings of October, my kitchen has been busy brewing up a storm of pumpkin recipes.
Pumpkin goes hand in hand with chocolate around these parts. But we enjoy mixing other nutritious fruits and vegetables with chocolate too.
You might also enjoy these chocolate recipes:
- Chocolate Beet Cake
- Chocolate Orange Hazelnut Fruit Pizza with Almond Crisp
- Chocolate Zucchini Muffins
- Chocolate Banana Bread Bites
While pumpkin is not very flavorful on its own, it is highly nutritious. Combined with nutmeg, cloves, all spice, and ginger, the pumpkin spice flavor exponentially increases the pureed pumpkin taste in a recipe, as it does in this chocolate pumpkin bread.
On its own, pumpkin is a nutritious food with virtually no fat, just .2 grams per cup. A single cup of cooked canned pumpkin (we use 2 cups in this recipe) contains only 50 calories, 3 grams of fiber, and 250% of our daily need of vitamin A.
It also has a good amount of vitamin C, vitamin E, vitamin B2, iron, magnesium, potassium, and copper. And because pumpkin is high in antioxidants, it may help prevent chronic diseases.
All the reason to eat lots of pumpkin recipes, especially pumpkin chocolate chip bread!
To make white chocolate pumpkin bread you need:
- pumpkin puree (not pumpkin pie mix)
- all purpose flour
- baking soda
- baking powder
- pumpkin spice mix (or nutmeg, ginger, all spice, and cloves)
- olive oil
- light brown sugar
- eggs (or flax eggs)
- white chocolate chips
- almonds (chopped or slivered)
For the best results, you'll also need an electric mixer. But if you don't have one, a whisk and some elbow grease will do just fine!
- use milk chocolate chips instead of white chocolate
- use walnuts, pecans, or hazelnuts instead of almonds
- make a Harvest/Thanksgiving loaf (I love Nordic Ware pans, especially this pumpkin loaf pan)
- make cakelets in festive holiday shapes, but make sure to reduce cooking by about half (Nordic Ware has cakelet pans for every occasion, and then some!)
- sprinkle the top of your loaf with extra nuts and/or chocolate chips
First, preheat the oven to 350° and grease a loaf pan with butter and dust with a small amount of flour. In a small bowl combine the flour, baking soda, baking powder, and pumpkin spice. Mix it well to evenly distribute that tasty pumpkin spice throughout the finished pumpkin chocolate chip bread.
In a large bowl, beat the olive oil and sugar on medium speed (or with a whisk) for 1 minute. Add the eggs and beat for 1 minute. Add the pumpkin puree and beat until mixture is smooth, about 1 minute more.
Pour the bowl of dry ingredients into the liquid ingredients and beat until combined, about 2 minutes.
Now gently fold in the almonds and chocolate chips with a spatula. You should coat the almonds in a small amount of flour before doing this, so they stick to the cooked bread better. If you don't coat them, your bread will still be great, but it may break easily where the almonds are concentrated.
Fill the loaf pan ⅔ full.
Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Let the pumpkin bread rest in the pan for 15 minutes before removing to a wire rack. Before slicing, let it rest for about 30 minutes.
If you're using the Nordic Ware loaf pans with designs, be careful to let it rest for long enough before transporting or slicing the bread. These design loafs are very fragile.
Pumpkin Bread with Almond and White Chocolate
- 2 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 3 tsp pumpkin spice
- ½ cup olive oil
- 1 ½ cup light brown sugar
- 2 eggs
- 2 cups pumpkin puree (or one 15 oz can)
- ½ cup chopped almonds
- ½ cup white chocolate chips
- Preheat the oven to 350°. Grease a loaf pan with butter and dust with a small amount of flour.
- In a small bowl combine flour, baking soda, baking powder, and pumpkin spice.
- In a large bowl, beat the olive oil and sugar on medium speed (or with a whisk) for 1 minute. Add the eggs and beat 1 minute. Add the pumpkin puree and beat until mixture is smooth, about 1 minute.
- Pour the dry ingredients into the liquid and beat until combined, about 2 minutes.
- Gently fold in the almonds and chocolate chips.
- Fill the loaf pan ⅔ full and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Let rest in the pan for 15 minutes before removing to a wire rack. Let cool for at least 30 minutes before slicing.
🍲 Serving and Storing
Chocolate pumpkin bread is delicious served warm with a spread of cream cheese, butter, or just plain. It's the perfect little fall treat to accompany that pumpkin spiced latte, coffee, tea, or hot chocolate.
Pumpkin bread, or any quick bread, can be stored at room temperature for about 5 days, in the fridge for around 1 week, and in the freezer for 6 months. Wrap it tightly in plastic wrap or in freezer bags to store properly.
That is all about how to make, serve, and store this delicious chocolate pumpkin bread recipe. I hope that you enjoy making and eating it as much as I do! Let me know how it turned out in the comments below.