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Chocolate Pumpkin Bread Recipe

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★★★★★

4.8 from 91 reviews

This delicious Chocolate Pumpkin Bread combines the rich flavors of cocoa and pumpkin in a moist, tender loaf. Perfect for fall, this easy-to-make bread is enhanced with optional mini chocolate chips and warm spices, offering a delightful treat for breakfast or snack time.

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 Add-ins

  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it well or lining the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, stir together the flour, cocoa powders, baking powder, baking soda, salt, sugar, and cinnamon (if using), ensuring they are well combined.
  3. Add Wet Ingredients: Add the pumpkin puree, water, oil or almond butter, and vanilla extract to the dry ingredients. Stir gently until the mixture forms a uniform batter.
  4. Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle the mini chocolate chips evenly over the surface.
  5. Bake: Place the loaf pan in the oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top is browning too quickly, loosely cover the pan with foil and continue baking until fully cooked.
  6. Cool and Serve: Remove the bread carefully from the oven and let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. The flavor and texture improve if you wait until the next day before slicing and serving.

Notes

  • For a Keto version, substitute flour with appropriate low-carb flour alternatives as indicated in the original recipe notes.
  • If preferred, you can replace oil with additional pumpkin for a lower fat option.
  • The bread tastes even better the day after baking, allowing flavors to develop more fully.
  • Readers enjoy pairing this bread with homemade Pumpkin Banana Bread for variety.

Keywords: Chocolate Pumpkin Bread, Pumpkin Bread, Chocolate Bread, Fall Recipes, Quick Bread, Pumpkin Recipes

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