CHOCOLATE-PUMPKIN BREAD PUDDING
This warm pumpkin bread pudding from Chloe Coscarelli, the vegan chef and cookbook author, is generously-spiced and studded with semisweet chocolate chips. It's a rich and creamy dessert that's free of dairy and eggs but will leave everyone feeling as if they have indulged.
Provided by Tara Parker-Pope
Categories dessert
Time 1h
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
- In a blender, process coconut milk, pumpkin, brown sugar, salt and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.
- If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
- Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 213 milligrams, Sugar 14 grams, TransFat 0 grams
EASY PUMPKIN CHOCOLATE CHIP BREAD
A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.
Provided by Yummy Kat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
- Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
- Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 49.2 g, Cholesterol 57.1 mg, Fat 15.4 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 9.2 g, Sodium 335.3 mg, Sugar 30.1 g
CHOCOLATE CHIP PUMPKIN BREAD
I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.
Provided by Star Pooley and KC
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 30.5 g, Cholesterol 20.7 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 204.1 mg, Sugar 19.9 g
CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CHOCOLATE CHIP BREAD PUDDING
Make and share this Pumpkin Chocolate Chip Bread Pudding recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 3h45m
Yield 1 8 inch bread pudding
Number Of Ingredients 13
Steps:
- Remove crusts from baked bread and cut into cubes.
- In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices. Mix well. Add the bread cubes and chocolate chips and toss gently.
- Pour into a sprayed 8-inch square baking pan. Let sit for 20-30 minutes.
- Sprinkle top with brown sugar and bake at 350°F for 40-45 minutes. Serve warm with a dollop of whipped cream.
Nutrition Facts : Calories 1569.7, Fat 65.3, SaturatedFat 34, Cholesterol 982.5, Sodium 1187.9, Carbohydrate 212.9, Fiber 6.3, Sugar 186.9, Protein 38.7
VEGAN PUMPKIN CHOCOLATE CHIP BREAD
We combined the beloved ingredients in pumpkin bread - creamy pumpkin puree, warm fall spices and a generous pour of vanilla - but omitted any dairy or eggs for a completely plant-based seasonal treat. Vegan dark chocolate chips stirred into the batter and scattered on top add extra flavor and texture. We found the pumpkin bread to be easiest to slice at room temperature, but feel free to enjoy a piece while it's still warm if you can't resist!
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.
- Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.
- Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.
- Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.
- Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour.
CHOCOLATE CHIP PUMPKIN BREAD
Dotted with chocolate chips, pumpkin bread is almost like a delightful dessert!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
- In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
- In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 16 g, TransFat 0 g
PUMPKIN CHOCOLATE BREAD PUDDING
This extravagantly rich bread pudding is delicious slices of pumpkin chocolate loaf are soaked in a spiced pumpkin custard with chocolate chunks throughout. A wonderful holiday tradition. Adapted from the book "A Taste of the Season" by Diane Rossen Worthington. cook time does not include the time needed to bake the Pumpkin chocolate Loaf. (I usually do this a day ahead)
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Day before you want the pudding or early on the same day, preheat the oven to 350*F and butter and flour a 9 by 5 inch loaf pan.
- Whisk together dry ingredients.
- Cream the butter and sugar together until light and fluffy. Add 3 of the eggs one at a time, then add pumpkin puree and vanilla. Stir in flour mixture. Beat until just blended.
- Melt 4 ounces of the chocolate in the top of a double boiler until smooth.
- Spoon half of the batter into the loaf pan, spoon half of the melted chocolate on top, swirling it into the batter with a skewer. Repeat with remaining batter and chocolate.
- Bake for about 1 hour, or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes, then invert onto the rack and turn right side up. Cool completely before proceeding.
- Butter a 9 X 13 inch casserole dish and heat oven to 375*F/180*C.
- Slice the pumpkin loaf into 1/2 inch thick slices, arranging them, overlapping to till the baking dish.
- Beat the 4 remaining eggs and egg yolks together until frothy with an electric mixer on medium speed. Slowly beat in the sugar, beating until thick and lemon coloured. Stir in the pumpkin puree, half and half, vanilla and pumpkin pie spice.
- Carefully ladle the custard mixture over the bread slices in the casserole until the dish is filled to the top. Evenly distribute the the remaining chocolate chunks over top.
- Set the baking dish into a larger baking pan and fill the larger pan with enough hot water to reach halfway up the sides of the casserole.
- Place in the hot oven and bake for 40 to 45 minutes.
- Protecting your hands with heavy oven mitts, using a large spoon, push the bread down until the still liquid custard rises in the dish. Spoon the custard evenly over the bread slices again. Bake for about 10 minutes more until a skewer inserted in the center comes out barely clean. Let cool on a rack.
- Serve sprinkled with confectioners sugar accompanied with a dollop of whipped cream or creme fraiche.
Nutrition Facts : Calories 674.2, Fat 30.3, SaturatedFat 16.5, Cholesterol 407.1, Sodium 607.5, Carbohydrate 86.8, Fiber 2.4, Sugar 59, Protein 15.1
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