This Pumpkin Chocolate Bread is a delightful mix of sweet pumpkin and rich chocolate. It’s moist, soft, and perfect for a cozy day at home or a treat with coffee!
Baking this bread fills your kitchen with a warm, yummy smell that’s hard to resist. I love slathering it with butter for an extra tasty bite. You’re gonna want seconds! 😋
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. If you want a gluten-free option, try a 1:1 gluten-free baking flour instead. It works great in most recipes!
Cocoa powder: Unsweetened cocoa gives depth. You can use Dutch-processed cocoa for a smoother taste. Just be sure to use unsweetened; sweetened cocoa can alter the bread’s flavor.
Pumpkin puree: Fresh pumpkin adds unique flavor. However, canned puree is a convenient option. If none are available, mashed sweet potato can be a tasty substitute.
Chocolate chips: I love semisweet chips for their balance of sweetness. You can swap for dark chocolate or milk chocolate, based on your preference for sweetness.
How Do I Prevent Overmixing the Batter?
One key step to a moist bread is avoiding overmixing, which can lead to a tough texture. When you add the dry ingredients to the wet ones, mix gently with a spatula just until you see no more flour streaks. It’s okay if the batter is a bit lumpy – it’ll come together as it bakes!
- Use a folding motion instead of vigorous stirring.
- Don’t worry about incorporating everything perfectly; a few lumps are fine.
Following these tips will give you a light and fluffy Pumpkin Chocolate Bread with a satisfying crust. Happy baking!
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
For Topping:
- 1 cup (175g) semisweet chocolate chips, divided
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and around 60-70 minutes to bake. After baking, allow the bread to cool for another 10-15 minutes in the pan and then on a wire rack. So, overall, expect about 1 hour and 45 minutes, including cooling time, before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan or line it with parchment paper to make it easy to remove the bread later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined to spread the flavors evenly.
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs and sugar together until light and fluffy. This should take about 1-2 minutes with a mixer. Then add in the vegetable oil, pumpkin puree, and vanilla extract, mixing until smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Use a spatula and stir gently until just combined. It’s okay if there are a few lumps; be careful not to overmix, as this can make the bread tough.
5. Add Chocolate Chips:
Fold in half of the chocolate chips, saving the rest for topping later. This will give the bread delightful bursts of chocolate throughout.
6. Prepare for Baking:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Evenly sprinkle the remaining chocolate chips over the top for a beautiful finish.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick in the center – it should come out mostly clean with a few moist crumbs.
8. Cool and Serve:
Once baked, let the bread cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely. Once cooled, slice and serve. This Pumpkin Chocolate Bread is perfect for enjoying with a cup of tea or coffee!
Enjoy the rich, warm flavors of pumpkin and chocolate combined in this scrumptious bread, ideal for any occasion, especially during the cozy autumn months!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast and puree it until smooth. You’ll need about 1 cup of puree, and make sure to remove any excess moisture for the best texture in your bread!
What If I Don’t Have Cocoa Powder?
If you run out of cocoa powder, you can substitute it with carob powder in the same amount, or skip it entirely for a pumpkin bread that’s still delicious, just without the chocolate flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. You can also freeze it for up to 3 months; just wrap it tightly in plastic wrap before placing it in a freezer bag.
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans for added crunch. You can also mix in dried cranberries or raisins for a fruity twist. Just keep the total mix-ins to around 1 cup to maintain the bread’s consistency.
