Chocolate Pumpkin Bread Recipe
This moist and flavorful Chocolate Pumpkin Bread combines the rich taste of cocoa with the natural sweetness and moisture of pumpkin puree. Perfect as a comforting snack or breakfast treat, this loaf is enhanced with a touch of cinnamon and optional mini chocolate chips for extra indulgence. Easy to prepare and baked to perfection, it’s a delightful twist on classic pumpkin bread with a chocolaty kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups 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)
- 1/2 tsp ground cinnamon (optional)
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 Add-ins
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly or line the bottom with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and cinnamon if using. Stir well to ensure all dry ingredients are evenly distributed.
- Add wet ingredients: Pour in the pumpkin puree, water, oil (or almond butter/additional pumpkin if chosen), and vanilla extract. Mix gently until a batter forms, taking care not to overmix, which can affect texture.
- Prepare for baking: Spread the batter evenly into the prepared loaf pan. If desired, sprinkle mini chocolate chips on top for added richness and texture.
- Bake: Place the pan in the preheated oven and bake for about 40 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean. If the loaf tops brown too quickly, loosely cover with foil and continue baking until the center is cooked through.
- Cool and serve: Remove the bread from the oven carefully and let it cool in the pan for at least 15 minutes before transferring to a wire rack. For best flavor and texture, allow it to rest overnight before slicing and serving.
Notes
- The bread tastes even better the next day as flavors meld and the texture firms up.
- If baking for a keto version, substitute flour and sugar alternatives accordingly.
- Use parchment paper in the pan for easier removal and cleanup.
- Covering the top with foil mid-baking helps prevent over-browning while ensuring the center cooks through.
- Mini chocolate chips are optional but add delightful bursts of chocolate throughout the bread.
Keywords: chocolate pumpkin bread, pumpkin bread, chocolate bread, fall baking, quick bread, moist pumpkin bread, homemade pumpkin bread
Find it online: https://cheframi.com/chocolate-pumpkin-bread-recipe/
