Description
This moist and flavorful Chocolate Pumpkin Bread combines the rich taste of cocoa with the natural sweetness and moisture of pumpkin puree. Perfect for fall or any time you want a comforting treat, this easy-to-make bread features warm spices, chocolate chips, and a tender crumb that will quickly become a favorite in your recipe collection.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the bread evenly.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, unsweetened cocoa powder, sugar, eggs, vegetable oil, and vanilla extract. Mix thoroughly until smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
- Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring gently to combine without overmixing to keep the bread tender.
- Add Chocolate Chips: Fold in the chocolate chips carefully, ensuring they are evenly dispersed throughout the batter.
- Prepare Pan and Pour Batter: Grease a loaf pan generously with butter or cooking spray to prevent sticking, then pour the batter evenly into the pan.
- Bake: Place the pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted near the center comes out clean with just a few moist crumbs attached.
- Cool and Slice: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
- Make sure not to overmix the batter to keep the bread soft and tender.
- You can replace vegetable oil with melted coconut oil for a different flavor profile.
- Store leftovers wrapped airtight at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate chips can be substituted with chopped nuts for added texture and flavor.
