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Chocolate Pumpkin Bread Recipe

Chocolate Pumpkin Bread Recipe

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5.2 from 13 reviews

This delicious Chocolate Pumpkin Bread combines rich cocoa and warm pumpkin pie spices with moist pumpkin puree and melty chocolate chips, creating a perfect balance of flavors and textures. It’s an easy-to-make, moist quick bread that’s ideal for fall or any time you crave a sweet, spiced treat with a chocolate twist.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices)

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1/2 cup canola oil or vegetable oil
  • 1/4 cup buttermilk at room temperature
  • 2 large eggs at room temperature, slightly beaten
  • 1 1/2 teaspoons pure vanilla extract

Add-ins

  • 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat and Prepare Pan: Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa, pumpkin pie spice, baking soda, and sea salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, combine the pumpkin puree, light brown sugar, canola oil, buttermilk, eggs, and vanilla extract. Stir until the mixture is smooth and uniformly mixed.
  4. Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet ingredients, mixing gently to avoid overmixing. Fold in 3/4 cup of the semisweet chocolate chips evenly throughout the batter.
  5. Prepare to Bake: Pour the batter into the prepared loaf pan. Evenly sprinkle the remaining 1/4 cup of chocolate chips over the top of the batter for a chocolaty crust.
  6. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean, with possible melted chocolate but no wet batter. Begin checking at 50 minutes to avoid overbaking as oven times may vary.
  7. Cool the Bread: Remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes, then run a knife around the edges to loosen it. Carefully remove the bread from the pan and allow it to cool on the rack until slightly warm before slicing and serving.

Notes

  • The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days.
  • This bread freezes well; to freeze, cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 1 month.
  • Defrost frozen bread completely before slicing for best texture.
  • Use room temperature eggs and buttermilk for better batter consistency.
  • Do not overmix the batter to keep the bread tender.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Bread, Quick Bread, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (approximately 1/12 of loaf)
  • Calories: 210
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://flavorhug.com/chocolate-pumpkin-bread-recipe/