Chocolate Pumpkin and Walnut Bread

    4 hours 30 min

    This recipe is for a simply divine pumpkin bread. You will be greeted with a moist pumpkin bread, packed with dark chocolate chips and walnuts in every bite. It's perfect for a food gift for Christmas.

    31 people made this

    Makes: 12 

    • 115g unsalted butter, softened
    • 200g caster sugar
    • 2 eggs
    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 185g pumpkin puree
    • 175g plain chocolate chips
    • 120g walnuts, chopped and divided
    • 4 tablespoons icing sugar
    • 2 tablespoons double cream
    • 1 pinch ground nutmeg
    • 1 pinch ground cinnamon

    Prep:25min  ›  Cook:1hr5min  ›  Extra time:3hr cooling  ›  Ready in:4hr30min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 20x10cm loaf tin.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, bicarbonate of soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 100g of the walnuts until evenly distributed. Spoon into the prepared loaf tin and sprinkle the remaining walnuts over the top.
    3. Bake for 65 minutes in the preheated oven or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the tin and drizzle with icing.
    4. To make the icing, stir together the icing sugar and double cream with a pinch of cinnamon and nutmeg until smooth.


    Pumpkin puree can be purchased online.

    Cook's note

    You can also make this recipe into muffins or cupcakes. Simply adjust the baking time accordingly.

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    Reviews & ratings
    Average global rating:

    Reviews in English (31)


    Altered ingredient amounts. I substituted cocoa powder for approx 100g of the flour, to give it a more intense chocolate flavour. Also filled the cakes with butter icing with a dash of lemon.  -  02 Oct 2010


    This is a super recipe - makes quite a large quantity, but that's great as I like to freeze some for later. I also split the loaves and filled them with icing (see pumpkin and cream cheese roulade recipe). Gorgeous!  -  02 Oct 2010


    I just made this for a cocktail party - doubled the recipe, used mini chips and baked them in miniature loaf pans and sliced so the servings were more size-appropriate for a cocktail party. Decreased bake time to about 35 mins for mini loaves. DELICIOUS!  -  06 Nov 2006  (Review from Allrecipes US | Canada)