Pumpkin-Chocolate Quick Bread

Pumpkin-Chocolate Quick Bread

Prep:
15 mins
Cooking:
60 mins
Level:
Easy
Cooling:
30 mins
Yields:
32

Featuring a pumpkin-chocolate center, this moist and flavorful quick bread is perfect for gift giving or an afternoon snack. The added pumpkin gives each slice a delicious dose of essential nutrients, including Vitamin A.

Ingredients

Directions

PREHEAT oven to 350° F. Coat two 8 x 5-inch loaf pans with nonstick cooking spray.

MELT morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

COMBINE flour, cinnamon, salt, baking soda and baking powder in large bowl; stir well.

WHISK together sugar, pumpkin, oil and egg whites in large bowl. Gradually stir in flour mixture. Add 1 1/2 cups pumpkin mixture to melted chocolate; stir to combine. Spoon half of pumpkin mixture into bottom of each prepared pan. Spoon pumpkin-chocolate mixture between pans; top with remaining pumpkin mixture. Smooth down top.

BAKE for 1 hour or until wooden pick inserted in bread comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Not a chocolate fan? Eliminate morsels from recipe and divide pumpkin batter evenly between pans and bake for 55 minutes.

Baker's Comments

Nutritional Information

  • Serving Size
    1/32 of recipe
  • Calories 150
  • Calories from Fat 50

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 6g 9%
  • Saturated Fat 1.5g 8%
  • Cholesterol 0mg 0%
  • Sodium 150mg 6%
  • Carbohydrates 25g 8%
  • Dietary Fiber 1g 6%
  • Sugars 16g
  • Protein 2g
  • Vitamin A 40%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%

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