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Chocolate Pumpkin Bread Recipe

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★★★★★

4.5 from 147 reviews

This rich and moist Chocolate Pumpkin Bread combines the warm flavors of cocoa and pumpkin puree for a delightful treat. Perfect for fall or any time of year, this mildly spiced quick bread is easy to make and offers a wonderful balance of chocolate and pumpkin flavor with optional mini chocolate chips for added indulgence.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose 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 (50g)
  • 2 tsp pure vanilla extract (10g)

Optional

  • 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 thoroughly or lining the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, stir together all the dry ingredients: flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
  3. Add Wet Ingredients: Add the pumpkin puree, water, oil (or almond butter or additional pumpkin if preferred), and vanilla extract to the dry mixture. Stir until you form a smooth batter without overmixing.
  4. Transfer and Add Toppings: Spread the batter evenly into the prepared loaf pan. If desired, sprinkle mini chocolate chips over the top to add bursts of chocolate in every bite.
  5. Bake Bread: Place the loaf 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. If the top is browning too quickly, loosely cover with foil and continue baking until the center is fully cooked.
  6. Cool and Serve: Carefully remove from the oven and allow the bread to cool in the pan. For best flavor and texture, let it sit overnight before slicing and serving.

Notes

  • The bread tastes even better the next day when the flavors have melded.
  • You can substitute oil with almond butter for a richer taste or additional pumpkin for a lower-fat version.
  • Use Dutch cocoa powder for a deeper chocolate flavor, but regular unsweetened cocoa powder works fine as a substitute.
  • If the top is browning too fast, cover loosely with foil to prevent burning while ensuring the center cooks fully.
  • Optional cinnamon adds a warm spice note that complements the pumpkin and chocolate.

Keywords: Chocolate pumpkin bread, pumpkin bread, chocolate bread, quick bread, fall baking, moist bread, chocolate chips, easy pumpkin recipe

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