Chocolate Almond Pumpkin Bread

Chocolate Almond Pumpkin Bread

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"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 h 45 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
  2. Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.



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 almond...

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 a...

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...

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!

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