Chocolate Pumpkin Bread Recipe
A moist and flavorful Chocolate Pumpkin Bread combining the rich taste of cocoa with the natural sweetness and moisture of pumpkin puree. This easy-to-make loaf is perfect for breakfast, snacks, or dessert, and features optional mini chocolate chips for an extra chocolatey touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 loaf (about 8-10 servings) 1x
- Category: Baking
- 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
- 1/2 cup mini chocolate chips
Instructions
- 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.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, both types of cocoa powders, baking powder, baking soda, salt, sugar, and optional ground cinnamon until evenly mixed.
- Add Wet Ingredients: Stir in the pumpkin puree, water, oil or almond butter, and vanilla extract to the dry ingredients, mixing until just combined to form a smooth batter.
- Prepare the Batter: Pour the batter into the prepared loaf pan, spreading it out evenly. If desired, sprinkle the mini chocolate chips evenly on top of the batter for added chocolate flavor and texture.
- Bake: Place the loaf pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top is browning too quickly before the center is cooked, tent the loaf loosely with aluminum foil and continue baking until fully done.
- Cool and Serve: Remove the bread from the oven carefully and allow it to cool in the pan for several minutes before transferring to a wire rack to cool completely. The bread tastes even better after resting overnight.
Notes
- To prevent the top from over-browning, cover loosely with foil if browning too fast during baking.
- For a low-fat version, replace the oil with additional pumpkin puree.
- For a keto-friendly variation, substitute the flour and sugar with keto-approved alternatives as per preference.
- Allowing the bread to rest overnight enhances flavor and texture.
- This recipe is flexible to add or omit the mini chocolate chips.
Keywords: chocolate pumpkin bread, pumpkin bread, chocolate bread, easy pumpkin recipe, fall baking, quick bread, chocolate chip bread
Find it online: https://tastemadebyclara.com/chocolate-pumpkin-bread-recipe/
