Chocolate Pumpkin Bread Recipe
Delicious and moist Chocolate Pumpkin Bread combining rich cocoa flavors with the natural sweetness and moisture of pumpkin puree. This easy-to-make loaf is perfect for fall gatherings or a comforting treat any time of year, boasting a tender crumb, subtle spice, and optional mini chocolate chips for an extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups flour (180g)
- 1/3 cup cocoa powder (27g)
- 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder (10g)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup sugar (150g)
- 1/2 tsp ground cinnamon (optional)
Wet Ingredients
- 1 cup pumpkin puree (240g)
- 1/4 cup water (80g)
- 1/4 cup oil, almond butter, or additional pumpkin for low fat option (50g)
- 2 tsp pure vanilla extract (10g)
Optional
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it well or lining the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly stir together the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and ground cinnamon if using, to evenly combine all dry components.
- Add Wet Ingredients and Form Batter: Add pumpkin puree, water, oil (or almond butter or extra pumpkin for a low-fat variation), and vanilla extract to the dry ingredients. Stir gently until fully combined into a smooth batter without overmixing.
- Transfer and Add Chocolate Chips: Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle the mini chocolate chips evenly over the top for added texture and chocolate bursts.
- Bake the Bread: Bake in the preheated oven for around 40 minutes or until a toothpick inserted into the center comes out mostly clean. If the top is browning too quickly, loosely cover the loaf with foil and continue baking until the inside is cooked through.
- Cool and Serve: Carefully remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely. The flavor and texture improve after resting overnight, making it even more delicious the next day.
Notes
- You can substitute almond butter or extra pumpkin puree in place of oil for a different fat profile or lower fat content.
- Covering the loaf with foil during baking helps prevent the top from burning if the crust browns too fast.
- The bread tastes best after cooling completely, ideally the next day, allowing flavors to meld and the texture to set.
- Optional mini chocolate chips add extra bursts of sweetness but can be omitted for a simpler bread.
- For a keto version, substitute the flour and sugar with appropriate low-carb alternatives.
Keywords: chocolate pumpkin bread, pumpkin bread, chocolate loaf, fall baking, easy pumpkin bread, chocolate chip pumpkin bread
Find it online: https://trendytasterecipes.com/chocolate-pumpkin-bread-recipe/
