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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!
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
Ingredients
- 1/2 cup butter or margarine softened
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup pumpkin puree
- 3/4 cup yogurt
- 1/4 cup chocolate chips
- 1/4 cup cinnamon chocolate chips
- 1/4 cup walnut pieces
Instructions
- Preheat oven to 350F.
- Grease a medium loaf pan.
- Beat the butter or margarine in a large mixing bowl. Add the brown sugar and beat until creamy.
- Add the eggs, one at a time, beating after each addition. Beat in vanilla extract. Set aside.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, and spices.
- Add about a third of the dry mixture to the butter mixture and stir well. Add half the pumpkin and stir.
- Add another third of the dry mixture, and the rest of the pumpkin. Stir until incorporated.
- Add the remaining third of the dry mixture and the yogurt. Mix well until combined.
- Stir in the chocolate chips, cinnamon chocolate chips, and walnuts.
- 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.
- Let loaf cool for about 10 minutes before turning out onto a wire rack to cool completely before slicing.
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!
looks delicious! I pinned this on my foodie board
This sounds wonderful! Can’t get enough pumpkin bread recipes! Thanks!
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
Coffee time! Thanks for sharing at the What’s for Dinner party!
Looks wonderful!!
Just LOOK at the colour of this gorgeous cake! I love all the ingredients involved in the making of this cake and will definitely be adapting it for our family.
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!
[…] Corner shared this delicious Chocolate Chip Walnut Pumpkin Spice Bread. What a wonderful coffee break […]
Yum yum yum! This looks so delicious and I’m making it this weekend!
Let us know how it turns out!
It’s what’s for breakfast – or afternoon tea – or just any time!! Looks delightful! Thanks for sharing at the What’s for Dinner party. Hope you have an amazing week ahead.