Chocolate Chip Walnut Pumpkin Spice Bread

Chocolate Chip Walnut Pumpkin Spice Bread

I made a chocolate chip walnut pumpkin spice bread using up leftover pumpkin from Ryan’s Thanksgiving pumpkin pie. Last year, I made these walnut raisin pumpkin spice muffins, but I wanted to do something new this time around. A can of pureed pumpkin here in Canada is 796 mL, or about 27 oz. Many pumpkin pie recipes don’t use up the whole can, and of course I don’t want to waste it!

Chocolate Chip Walnut Pumpkin Spice Bread

I based my pumpkin spice bread recipe on my favourite chocolate chip banana bread recipe. For this version, I upped the sugar, since pumpkin isn’t as sweet as banana, and added a whole lot of spices! My favourite spice is cardamom, so I added that along with the usual suspects: cinnamon, ginger, cloves, and nutmeg. They nicely complement the earthy pumpkin and crunchy walnuts for a quintessential autumn bread. Of course, you can omit the chocolate and cinnamon chocolate chips or vary the type of nut; I’m sure chopped almonds or cashews would be delicious too.

Try a slice of this pumpkin spice bread with a cup of tea or coffee on a rainy autumn day (liked today) or as part of a Thanksgiving feast!

Chocolate Chip Walnut Pumpkin Spice Bread

4.4 from 5 reviews
Chocolate Chip Walnut Pumpkin Spice Bread
 
Author:
Recipe type: Dessert
Cuisine: Canadian
Serves: 10
Prep time:
Cook time:
Total time:
 
Ingredients
  • ½ cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups whole wheat flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 cup pumpkin puree
  • ¾ cup yogurt
  • ¼ cup chocolate chips
  • ¼ cup cinnamon chocolate chips
  • ¼ cup walnut pieces
Instructions
  1. Preheat oven to 350F.
  2. Grease a medium loaf pan.
  3. Beat the butter or margarine in a large mixing bowl. Add the brown sugar and beat until creamy.
  4. Add the eggs, one at a time, beating after each addition. Beat in vanilla extract. Set aside.
  5. In a medium bowl, mix the flour, baking powder, baking soda, salt, and spices.
  6. Add about a third of the dry mixture to the butter mixture and stir well. Add half the pumpkin and stir.
  7. Add another third of the dry mixture, and the rest of the pumpkin. Stir until incorporated.
  8. Add the remaining third of the dry mixture and the yogurt. Mix well until combined.
  9. Stir in the chocolate chips, cinnamon chocolate chips, and walnuts.
  10. Scrape the batter into the prepared pan and spread evenly. Bake for 60 to 70 minutes or until a wooden skewer inserted into the centre comes out clean.
  11. Let loaf cool for about 10 minutes before turning out onto a wire rack to cool completely before slicing.

Chocolate Chip Walnut Pumpkin Spice Bread

 

Meinhilde's Signature, Kiku Corner

11 comments

  1. Amanda says:

    Fall is my favourite season because of all the pumpkin recipes and this one is a must-try – thanks for sharing your recipe on this weeks Creative K Kids Tasty Tuesday!

  2. candy says:

    I make all of own breads and pumpkin is one of our favorites. Hubby doesn’t like walnuts, so I use pecans. Found you on Bloggers Spotlight

  3. Ali B says:

    YUM! It looks like the perfect bread for a cool fall morning. I’m going to make this next week! Thanks for sharing at The Ultimate Pinterest Party last week!

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