Baking spray1+1/4 cup pumpkin not pumpkin pie filling 2 eggs1 teaspoon vanilla1/2 cup oil 1 cup brown sugar1 1/2 cups flour1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon cinnamon18 teaspoons chocolate spreadseparated (optional)
Preheat the oven to 350° F.Spray a loaf pan with baking spray or line with parchment paper. In a medium size bowl combine the pumpkin puree, eggs, vanilla extract, and oil. Whisk to combine well. In a large bowl combine the brown sugar, flour, baking soda, salt, and cinnamon. Whisk lightly to combine. Pour the wet ingredients into the dry ingredients and mix just until combined. Overmixing will create a tough dense bread! Pour half of the batter into the loaf pan and dot with 9 teaspoons of the chocolate spread. Use a skewer to connect the dots dragging it through. Top with the other half of the batter and repeat the chocolate dollops on top. Bake for 30-40 minutes until the edges start to pull away from the pan and the top of the loaf is firm not jiggly.
You can leave out the chocolate and just make pumpkin bread!
Moist Pumpkin Bread- With Chocolate!
Amount Per Serving (1 g)
Calories 273Calories from Fat 117
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.