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Chocolate Pumpkin Bread Recipe

Chocolate Pumpkin Bread Recipe
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★★★★★

5.2 from 29 reviews

Deliciously moist and rich Chocolate Pumpkin Bread, blending the warm flavors of pumpkin and cocoa for a perfect fall treat. This quick bread combines pumpkin puree with cocoa powder and chocolate chips for a naturally flavorful and slightly spiced loaf that works beautifully as a snack or dessert.

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

  1. Preheat Oven and Prepare Pan: Preheat 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.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and cinnamon (if using). Stir well to evenly distribute all dry ingredients.
  3. Add Wet Ingredients: Add the pumpkin puree, water, oil or almond butter, and vanilla extract to the dry mixture. Stir everything together until just combined and a batter forms without overmixing.
  4. Prepare for Baking: Spread the batter evenly into the prepared loaf pan. If desired, sprinkle mini chocolate chips over the top for extra chocolate flavor and texture.
  5. Bake: Place the loaf pan in the preheated oven and bake for 40 minutes or until a toothpick inserted into the center comes out mostly clean. If the loaf top browns too quickly while the inside remains undercooked, loosely cover the pan with foil and continue baking until done.
  6. Cool and Serve: Remove the bread from the oven carefully and let it cool in the pan. For best flavor and texture, allow the bread to rest and cool completely or overnight before slicing and serving.

Notes

  • For a low-fat version, substitute the oil or almond butter with additional pumpkin puree.
  • Mini chocolate chips are optional but add a delightful texture and sweetness contrast.
  • If baking speed causes browning on top before the bread is cooked inside, loosely cover with aluminum foil.
  • Allowing the bread to sit overnight enhances flavor and texture.
  • Readers also love homemade Pumpkin Banana Bread as a similar seasonal alternative.

Nutrition

Keywords: Chocolate Pumpkin Bread, pumpkin bread, chocolate bread, fall recipe, quick bread, moist pumpkin loaf, seasonal baking

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