Chocolate Almond Pumpkin Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.
• Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, pumpkin, chocolate chips, cocoa, white sugar, brown sugar, eggs, cinnamon, baking powder, vanilla extract, baking soda, nutmeg, and salt in a large mixing bowl. Blend well. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until top is firm and a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 15 minutes; dust with powdered sugar.

Steps:

• 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!