Last month, I posted a Williams-Sonoma haul where I picked up three of their pumpkin quick bread mixes- Spiced Pecan Pumpkin Quick Bread, Pumpkin Caramel Quick Bread and Pumpkin Chocolate Chunk Quick Bread. So far, I’ve tried the Spiced Pecan Pumpkin and Pumpkin Chocolate Chunk quick breads. And they’re delicious!
In this post, I’m going to tell you about the Pumpkin Chocolate Chunk Quick Bread. It was so fun and easy to make! I made the pumpkin bread in the Nordic Ware Fall Harvest Loaf Pan (another item from my Williams-Sonoma haul), which makes any pumpkin bread look so festive for autumn. It’s a cast-aluminum loaf pan molded into beautiful autumn shapes – pumpkins, pinecones and acorns – on the bottom. It’s a good quality, heavy loaf pan. The non-stick pan also distributes heat evenly.
All I did to make the Pumpkin Chocolate Chunk bread was add unsalted butter, water and eggs to the quick bread mix. As my own addition, I also added chopped pecans. I mixed the ingredients by hand until everything was well blended, poured the mixture into the greased and floured pan, and baked the bread for 60 minutes. (The instructions say to bake for 55-60 minutes. My oven required 60 minutes.)
Once the bread cooled in the pan for 10 minutes, I turned the bread out onto a cooling rack to cool completely. Once the bread was cooled, I sprinkled powdered sugar on top.
The Pumpkin Chocolate Chunk Bread was delicious! It’s now one of my favorite fall treats! Let me know your favorite fall treat in the comments section!
To see my video on how I made the Williams-Sonoma Pumpkin Chocolate Chunk Quick Bread, click here.