Double Chocolate Pumpkin Bread
User Reviews
4.9
Double Chocolate Pumpkin Bread
Description
This Double Chocolate Pumpkin Bread transforms rolled oats into a base flour paired with cocoa powder and pumpkin pie spice for a cocktail of chocolate and warm spice flavors. Pumpkin puree adds moisture and tenderness, while avocado oil and maple syrup contribute richness and subtle sweetness. Eggs bind the batter, and chocolate chips throughout offer bursts of melted chocolate in each slice.
The batter is baked in a parchment-lined loaf pan, initially covered to retain moisture, then uncovered to finish baking and firm up the crust. This produces a loaf with a soft crumb and a deep chocolate tone balanced by pumpkin's seasonal flavor.
This bread can be stored wrapped at room temperature for a couple of days, refrigerated up to a week, or frozen if portioned into muffins. Such storage methods help maintain freshness and flavor for extended enjoyment.
Ingredients
- 2 cups rolled oats
- ⅓ cup cocoa powder
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp salt sea salt
- 2 egg large
- 1 ⅓ cups pumpkin puree
- ½ cup avocado oil
- ½ cup pure maple syrup
- 2 tsp vanilla extract optional, pure
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats to a high-powered blender and blend for 30-60 seconds on high speed, until a flour forms.
- Add the cocoa powder, pumpkin spice, baking powder, and sea salt to the blender and blend until all of the dry ingredients are combined.
- In a large bowl, combine the eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla extract.
- Add the dry ingredients to the large mixing bowl with the wet ingredients and mix well until a thick batter forms.
- Stir in the chocolate chips.
- Pour batter into the prepared loaf pan and smooth it into an even layer. Top the batter with extra chocolate chips if you’d like.
- Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 15 to 25 minutes, or until the bread tests clean.
- Quick breads are fully baked once they reach an internal temperature of 190 to 200 degrees Fahrenheit. Insert a digital thermometer into the center of the bread and wait until the numbers stop moving to get an accurate temperature read to check for doneness. While this step isn’t mandatory, it helps take the guesswork out of the baking time.
- Let bread cool to room temperature before slicing and serving.
Notes
- Store bread wrapped at room temperature up to 2 days if humidity is low; otherwise refrigerate in airtight containers for up to 1 week.
- Muffins made from the batter can be frozen in zip-lock bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Loaf
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1slice (of 10) | |
| Calories | 341kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 240mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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