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Chocolate Pumpkin Bread Recipe

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4.1 from 9 reviews

This healthy chocolate pumpkin bread is a moist and delicious treat perfect for Fall, offering a rich chocolate flavor combined with the subtle sweetness of pumpkin. With only around 100 calories per slice, it makes a guilt-free breakfast or dessert option.

Ingredients

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 or almond butter (or additional pumpkin for low fat) (50g)
  • 2 tsp pure vanilla extract (10g)

Add-ins

  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan well or line the bottom with parchment paper to prevent the bread from sticking.
  2. Mix Dry Ingredients: In a large bowl, thoroughly stir together the flour, cocoa powders, baking powder, baking soda, salt, sugar, and optional cinnamon until evenly combined.
  3. Add Wet Ingredients: Incorporate the pumpkin puree, water, oil (or almond butter), and vanilla extract into the dry ingredients. Mix until a consistent batter forms.
  4. Transfer and Add Chocolate Chips: Spread the batter evenly into the prepared loaf pan. If using, sprinkle mini chocolate chips on top for extra chocolate flavor and texture.
  5. Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean. If the top browns too quickly while the center remains undercooked, cover loosely with foil and continue baking until done.
  6. Cool: Remove the bread from the oven carefully and allow it to cool in the pan. For the best taste and texture, let it rest overnight before slicing and serving.

Notes

  • You can substitute oil with almond butter for a nuttier flavor or use extra pumpkin for a lower fat option.
  • Using Dutch cocoa powder adds a deeper chocolate flavor but regular unsweetened cocoa powder works well too.
  • Storing the bread wrapped at room temperature or in the refrigerator improves flavor and moisture over time.
  • For a keto-friendly version, substitute the flour with almond or coconut flour and adjust sweetener accordingly.
  • If you prefer a sweeter bread, increase sugar slightly but keep the calorie count in mind.
  • Chocolate chips are optional but recommended for added indulgence.

Find it online: https://bitezly.com/chocolate-pumpkin-bread-recipe-2/