This Pumpkin Chocolate Bread is a warm hug in a loaf! It combines the cozy flavors of pumpkin with sweet chocolate chips, making it perfect for breakfast or a snack.
I love how it’s so easy to make! Just mix everything together, bake, and enjoy the delicious smell filling your kitchen. You’ll have everyone asking for seconds! 🎃🍫
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for your bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour mix.
Cocoa Powder: Unsweetened cocoa adds rich chocolate flavor. If you want a less intense chocolate taste, switch it for carob powder, though it will alter the flavor a bit.
Pumpkin Puree: Canned pumpkin makes it easy, but you can also use fresh, cooked pumpkin. Just make sure to puree it well.
Eggs: Eggs give moisture and binding. If you need a vegan option, use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or applesauce.
Vegetable Oil: This keeps the bread moist. You can substitute it for melted coconut oil or unsweetened applesauce for a lighter version.
Chocolate Chips: Semi-sweet chocolate chips are classic, but you can use dark chocolate or even white chocolate, depending on your taste.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to a dense loaf! The key is to mix just until you don’t see dry flour. Here’s how:
- Combine wet and dry ingredients gently with a spatula or wooden spoon.
- Mix in a folding motion to incorporate ingredients without beating air into the batter.
- Don’t worry about small lumps; they’ll bake out. Just focus on uniting the mixtures!
Following this will help keep your Pumpkin Chocolate Bread light and fluffy. Happy baking! 🍞
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/4 cup 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 granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- For the Mix:
- 1 cup chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, followed by 60-70 minutes of baking. After that, allow about 15 minutes for cooling in the pan, and then let it cool completely on a wire rack. All in all, set aside about 1.5 to 2 hours to make and enjoy this delicious loaf!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, clove). Use a whisk to mix everything until well combined. This ensures your bread rises evenly and is flavored throughout!
3. Combine Wet Ingredients:
In a large bowl, beat the eggs and both sugars together until the mixture is smooth and creamy. Then, add in the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Mix until everything is well blended.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; stop once you don’t see any more dry flour. It’s okay if there are a few lumps!
5. Add the Chocolate Chips:
Fold the chocolate chips into the batter, distributing them evenly. This will give you delicious pockets of melted chocolate throughout the bread!
6. Fill the Pan:
Pour half of the batter into your prepared loaf pan. Sprinkle a handful of extra chocolate chips on top for added richness. Then, add the remaining batter over it and finish with another sprinkle of chocolate chips on top.
7. Bake:
Place the loaf pan in the oven and bake for about 60-70 minutes. To check for doneness, insert a toothpick into the center of the bread—it should come out clean or with a few moist crumbs (some melted chocolate is okay!).
8. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Slice it up, serve with coffee, tea, or milk, and enjoy your scrumptious creation!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, make sure to cook and puree it until smooth. You’ll need about 1 cup, similar to canned, but just ensure you drain any excess moisture for the best results.
Can I Substitute the Cocoa Powder?
If you want to skip chocolate altogether, you can substitute the cocoa powder with an additional 1/4 to 1/2 cup of all-purpose flour, but this will change the flavor profile. For a unique twist, consider using a flavored powder like matcha for a different taste!
How Should I Store Leftover Bread?
Store your Pumpkin Chocolate Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To enjoy, simply thaw at room temperature or warm gently in the oven.
Can I Add Nuts to This Recipe?
Yes, chopped walnuts or pecans would be a wonderful addition! Just fold them in with the chocolate chips. Feel free to use about 1/2 cup, but be mindful of the total volume to keep the texture just right.
