Cooking Mom Uptown Recipes

Dark Chocolate Pumpkin Bread

November 8, 2019
Dark Chocolate Pumpkin Bread

All of these Nestlé Toll House Morsels are making my wheels turn! What better flavor to represent my favorite cooking season than pumpkin?! Pumpkin combined with chocolate–yes, please! Here is my super-moist, Dark Chocolate Pumpkin Bread. Enjoy for dessert, breakfast, snack time…whenever!

Rating: A+

How to make it an A+:  My favorite is along side a nice, hot cup of coffee!


Serves: 12–makes 2 loaves

Active Time: 20 minutes

Total Time, Including Cooking and Cooling: 3.5 hours


  • 2 cups Sugar
  • 1 cup Canola Oil, plus more for coating pan
  • 4 Eggs
  • 3 cups Flour, plus more for coating chocolate
  • 2 tsp Baking Powder
  • 3 tsp Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1 1/2 tsp Salt
  • 1 can Condensed Milk
  • 2 15oz cans Pumpkin Puree
  • 1 1/4 cup Nestlé Toll House Dark Chocolate Morsels


Preheat oven to 350° F. Coat two loaf pans with oil.

Blend sugar and oil. Add eggs, one at a time, beating well after each addition.

Sift dry ingredients together. Blend pumpkin, dry ingredients, and condensed milk together, portions at a time. Blend well with mixer.

Toss the chocolate with some flour, about 1/4 cup, until all pieces are coated. This will prevent them from sinking to the bottom of the bread. Gently fold in to the batter. Divide the batter between the two pans.

Bake for approximately 1 hour and 30 minutes, but less or more depending on the oven, until a knife comes out clean. Start checking at 1 hour.

Allow to cool completely before removing from pan.


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