Pumpkin-Chocolate Quick Bread
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.
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Prep Time
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Cooking Time
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Skill Level
Easy -
Makes
2
loaves; 16 slices per loaf
Ingredients
- Nonstick cooking spray
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 3/4 cups granulated sugar
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 1/2 cup canola oil
- 4 large egg whites
Instructions
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.
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.
Nutritional Information
Serving Size
32
Calories Per Serving
150
Calories from fat
50
% Daily Value *
- Total Fat 6g 9%
- Saturated Fat 1.5g 8%
- Cholesterol 0mg 0%
- Sodium 150mg 6%
- Carbohydrates 25g 8%
- Dietary Fiber 1g 6%
- Vitamin A 40%
- Vitamin C 0%
- Calcium 2%
- Iron 4%
- Sugars 16g
- Protein 2g
* Percentage Daily Values are based on a 2000 calorie diet.