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Chocolate Pumpkin Bread Recipe

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This Chocolate Pumpkin Bread is a moist, tender loaf packed with rich cocoa flavor and the natural sweetness of pumpkin. Perfect for autumn mornings or a comforting dessert, this bread combines the warmth of cinnamon with chocolate chips for a delightful treat. Easy to prepare and bake, it’s ideal for anyone looking to enjoy seasonal flavors with a chocolate twist.

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)

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 option (50g)
  • 2 tsp pure vanilla extract (10g)

Optional Ingredients

  • 1/2 tsp ground cinnamon
  • 1/2 cup mini chocolate chips

Instructions

  1. 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.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, and sugar. Stir thoroughly to evenly distribute all dry ingredients.
  3. Add Wet Ingredients: Add the pumpkin puree, water, oil (or almond butter/pumpkin for low fat), and vanilla extract to the dry ingredients. Mix until just combined to form a smooth batter. If using, fold in the ground cinnamon and reserve the mini chocolate chips for topping.
  4. Transfer to Pan and Add Toppings: Pour the batter evenly into the prepared loaf pan, smoothing the top. Sprinkle the mini chocolate chips evenly over the top if desired.
  5. Bake: Place the pan in the preheated oven and bake for about 40 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. If the top browns too quickly, loosely cover with foil and continue baking until fully cooked through.
  6. Cool and Serve: Remove the loaf from the oven carefully and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. The flavor and texture improve after resting overnight, so try to wait before slicing.

Notes

  • For a low-fat version, substitute the oil with additional pumpkin puree.
  • Using Dutch cocoa powder gives a deeper, richer chocolate flavor.
  • If you prefer a sweeter loaf, increase sugar slightly according to taste.
  • Mini chocolate chips are optional but add delightful bursts of chocolate in every bite.
  • Storing wrapped in airtight container keeps the bread fresh for up to 3 days.
  • This bread is delicious enjoyed plain or with a spread of butter or cream cheese.

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