Grease a bundt pan and set aside.
Combine pumpkin bread mix and pumpkin pie spice in a medium bowl and set aside.
Combine canned pumpkin, water and eggs in another bowl and beat on low speed until thoroughly combined.
Melt unswetened baking chocolate and stir in sugar. Add mixed wet ingredients to dry ingredients and stir just until thoroughly moistened. Gently stir in melted chocolate just until marbled and pour into prepared bundt pan.
Bake at 350 for about an hour and ten minutes or until toothpick comes out clean. Allow to cool and flip onto plate. Serve warm or cooled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 12|
|Calories from Fat: 173 (28%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 352.5mg||108 %|
|Sodium 702.5mg||24 %|
|Potassium 389.2mg||10 %|
|Total Carbohydrate 103.6g||30 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 96.3g|
|Protein 17.3g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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