Pumpkin Chocolate Chunk Quick Bread
Perfectly spiced pumpkin bread—the ideal autumn breakfast, dessert or afternoon snack—is even more special when it’s studded with bits of dark chocolate. And with our easy-to-make quick bread mix, you can get the loaf into the oven in about 10 minutes.
- 1 package pumpkin chocolate chunk quick bread mix
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
- 1 cup (8 fl. oz./250 ml) water
- 2 eggs
Preheat an oven to 350°F (180°C). Grease a 4-by-8-inch (10-by-20-cm) loaf pan.
In a large bowl, combine the quick bread mix, butter, water and eggs and stir until smooth and blended. Pour the batter into the prepared pan and spread evenly.
Bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack. Serve warm or at room temperature. Serves 10 to 12.
Williams-Sonoma Test Kitchen