Recipe by SueHoo
"This is a yummy recipe I got from a real estate agent who used to leave whole pumpkins on our doorsteps around Halloween time. Super easy and quick to prepare! My family LOVES it!"
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1 2/3 cups
1 1/2 cups
pumpkin pie spice
semisweet chocolate chips
chopped toasted almonds
Nice, smooth texture, moderate spice and easy to make. I combined all the dry ingredients and added the mixed wet ingredients (this includes the sugar), mixing until smooth. Omitted the almonds, and folded in the chocolate chips. These make good muffins as well as mini loaves. An delightful fall treat!
This loaf is TASTY. Kids couldn't tell it had pumpkin in it. I used cold, mashed, roast pumpkin and decreased the amount of chocolate chips. I also didn't use any almonds because I didn't have any. A very light, moist loaf.
Yummy, yummy.....YUMMY! Need I say more?
Different lighter flavor than my traditional pumpkin bread recipe. I left out the chocolate chips and almonds and decreased the sugar to 1-1/4 cups - you can't tell the difference. I baked it in 2 smaller pans and they were done in 45 minutes. One loaf for my family and one loaf to share!
Really, really good snack bread. I didn't have any almonds, and it was still excellent. It's also great for slicing thick and freezing for school lunches.
This is absolutely an awesome bread. Next time, I will cut back on the sugar because the chocolate chips add sweetness. This is a keeper!
I made this last week. My family loved it. It makes a large loaf, moist and tasty, and it keeps well. The only change I made was to omit the almonds. This one is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Almond Pumpkin Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 147
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