Almond Chocolate Chip Pumpkin Bread

A delicious, moist, full-bodied seasonal treat! This pumpkin bread is for those looking for a huge hit of holiday flavors to share with friends and enjoy themselves. Also an excellent gift idea, or as an addition to any fall/winter potluck gathering.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

Step: 2

Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.

Step: 3

Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.

Per Serving: 339 calories; protein 5g; carbohydrates 45.3g; fat 16.4g; cholesterol 31mg; sodium 232.6mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.