Follow us on   Newsletter


Freckled Pumpkin Bread

Presented by:
Save RecipePrint Print Like Tweet Print

A delicious pumpkin bread with Zante Currants, chocolate chips and nuts.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
60 min
Recipe Ready Time
Ready In
1 hr 20 min
Recipe Servings
2 loaves

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 can (15oz) pumpkin puree (not pie filling)
1/2 cup vegetable oil
3 eggs
1 cup Sun-Maid Zante Currants
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans, optional

Preheat oven to 350°F. Butter or coat with cooking spray two 8.5x4.5-inch loaf pans.

Stir together first 6 ingredients, flour though salt, in a medium bowl.

Whisk sugar, pumpkin, oil and eggs in a large mixing bowl. Stir in dry mixture until well blended.

Add currants, chocolate chips and nuts; stir to combine.

Divide batter evenly between prepared pans. Bake until a pick inserted in center comes out clean, 50-60 minutes. Lightly cover with foil or parchment paper the last 10-15 minutes to prevent over-browning, if needed.

Cool in pans for 10 minutes on a wire rack; remove from pans. Let cool completely on rack.


Get the latest recipe ideas, updates and more.