Chocolate Pumpkin Bread
User Reviews
4.7
159 reviews
Excellent
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
1 loaf
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Cuisine
American, Vegetarian
Chocolate Pumpkin Bread
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Chocolate Pumpkin Bread combines pumpkin puree with cocoa powder, pumpkin pie spice, and semisweet chocolate chips in a moist quick bread. The batter is mixed gently and baked until a toothpick comes out mostly clean, resulting in a cake-like texture with bursts of melted chocolate.
Description
This Chocolate Pumpkin Bread starts with dry ingredients including flour, Dutch-process cocoa powder, pumpkin pie spice, baking soda, and sea salt. Pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract form the wet mixture, providing moisture and richness. Combining the two with minimal mixing preserves a tender crumb.
Chocolate chips are folded into the batter, with some sprinkled on top before baking. The bread is baked in a loaf pan at 350°F for 50-60 minutes until mostly set but with some melted chocolate remaining on the toothpick. Once cooled slightly, it can be sliced and enjoyed.
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Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt sea salt
- 1 1/2 cups pumpkin not pumpkin pie filling, puree
- 3/4 cup light brown sugar packed
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk at room temperature
- 2 egg at room temperature, slightly beaten, large
- 1 1/2 teaspoons vanilla extract pure
- 1 cup semisweet chocolate chips divided
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
159 reviews
Excellent
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