Chocolate Pumpkin Bread

Name: Chocolate Pumpkin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
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; 1 1/2 cups pumpkin puree; 3/4 cup packed light brown sugar; 1/2 cup canola oil or vegetable oil; 1/4 cup buttermilk; 2 large eggs; 1 1/2 teaspoons pure vanilla extract; 1 cup semisweet chocolate chips

User Reviews

4.7

159 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
1 loaf
Course
Dessert, Breakfast, Bread
Cuisine
American, Vegetarian

Chocolate Pumpkin Bread

Iris Warren

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Chocolate pumpkin quick bread is a real fall treat. Bake a loaf to enjoy for breakfast, brunch, or dessert.

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Ingredients

Servings

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
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
1 cup semisweet chocolate chips divided

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Instructions

Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir until smooth and combined.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven times will vary so make sure you check it at 50 minutes to be safe.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.