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Freshly baked Chocolate Pumpkin Bread with a rich chocolate and pumpkin flavor.

Chocolate Pumpkin Bread

A delightful blend of chocolate and pumpkin flavors that creates a moist, rich bread perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use fresh or canned pumpkin puree without added sugars.
  • 1/2 cup vegetable oil Can substitute with canola or melted butter.
  • 1 cup sugar Can substitute with brown sugar or a sugar alternative.
  • 2 large eggs Can substitute with flaxseed meal for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour.
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
Add-ins
  • 1/2 cup chocolate chips Increase amount for a more chocolatey experience.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.
  2. In a large bowl, mix together the pumpkin puree, oil, sugar, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. Gradually combine the dry ingredients with the wet ingredients until just mixed. Be careful not to overmix.
  5. Fold in the chocolate chips gently.
  6. Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let it cool before slicing and serving.

Notes

Serve warm with butter, or alongside vanilla ice cream. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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