This Pumpkin Chocolate Bread is a cozy treat, combining the warm flavors of pumpkin with rich chocolate bits. It’s moist, delicious, and perfect for fall!
Honestly, I love how this bread fills my kitchen with a lovely smell. Plus, it’s a great way to sneak in some pumpkin goodness. Who can resist chocolate anyway? 🍫🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for a gluten-free option, try using gluten-free all-purpose flour. It usually works just as well!
Cocoa powder: Unsweetened cocoa powder gives the bread its rich chocolate flavor. If you don’t have any, you can try using Dutch-processed cocoa, but keep in mind it may alter the taste slightly.
Pumpkin puree: The star ingredient! You can use canned pumpkin or make your own by roasting and pureeing fresh pumpkin. It’s a fun project if you have the time!
Vegetable oil: This adds moisture to the bread. You can substitute with melted coconut oil or melted butter for a different flavor profile.
Chocolate chips: I love using semi-sweet chocolate chips, but you can easily swap in dark chocolate or milk chocolate based on your preference. You can also use chopped nuts if you want some crunch!
How Do I Get My Bread to Rise and Stay Moist?
Getting your pumpkin chocolate bread to rise and stay moist is all about the right mixing and baking technique. Here are some tips:
- Mix wet and dry ingredients separately before combining—this helps avoid overmixing.
- When you combine the batter, stir gently until just combined. Overmixing can make the bread tough.
- Check the bread with a toothpick a few minutes before the end of the baking time to avoid overbaking, which will dry it out.
- Let it cool in the pan for a bit before transferring; this helps maintain moisture!
Following these tips will help you make a deliciously moist and fluffy pumpkin chocolate bread!
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Chocolate:
- 3/4 cup chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delicious Pumpkin Chocolate Bread requires about 15 minutes for prep and 55-65 minutes for baking. You’ll want to let it cool for 15 minutes in the pan before transferring it to a wire rack, so the total time to enjoy your bread will be around 1 hour and 30 minutes. A small wait for a delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with a little oil or butter to ensure your bread doesn’t stick. Set it aside while you mix your ingredients.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and your spices: cinnamon, nutmeg, cloves, and ginger. This ensures that everything is well combined and ready for the wet ingredients.
3. Combine Wet Ingredients:
In another bowl, mix together the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Stir until everything is smooth and well incorporated.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to gently mix until just combined. Be careful not to overmix; some lumps are perfectly okay!
5. Add Chocolate Chips:
Fold in the chocolate chips, which will bring that delightful chocolatey goodness throughout your bread.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula and sprinkle a few extra chocolate chips on top if you’d like for extra sweetness!
7. Bake:
Pop your loaf into the preheated oven and bake for 55 to 65 minutes. A toothpick inserted into the center should come out clean (or with just a few moist crumbs) when it’s done.
8. Cool Down:
Let the bread cool in the pan for about 15 minutes, then carefully transfer it to a wire rack. Let it cool completely before slicing.
9. Enjoy!
Slice your warm, cozy pumpkin chocolate bread, and enjoy it with a loved one or all by yourself! It’s delicious for breakfast, a snack, or even dessert!
This delightful bread blends the rich cocoa and chocolate chips with warm pumpkin spices, making it a perfect companion for chilly days or any time you’re craving something sweet and comforting. Happy baking!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin Puree?
Absolutely! Canned pumpkin puree is a convenient option and works perfectly in this recipe. Just ensure it’s pure pumpkin without any added spices or sugars for the best results.
How Do I Store Leftover Pumpkin Chocolate Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or you can refrigerate it for up to a week. For longer storage, slice the bread and freeze it in a zip-top bag for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy!
Can I Substitute the Eggs for a Vegan Option?
Yes! You can replace each egg with a flax egg or chia egg. To make one, mix 1 tablespoon of ground flaxseed (or chia seeds) with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and use it in place of one egg.
What Can I Use Instead of Vegetable Oil?
If you don’t have vegetable oil on hand, melted coconut oil or even unsweetened applesauce can work as a substitute! Both will help keep the bread moist and delicious.
