This Pumpkin Chocolate Bread is a delightful mash-up of warm spices and rich chocolate. It’s soft, moist, and perfect for breakfast or a cozy snack!
If you’re like me, you might end up sneaking extra slices just because it smells so good! I love pairing it with a hot cup of coffee—what a treat!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread, giving it structure. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the right texture!
Pumpkin Puree: Canned pumpkin is super convenient and works perfectly here. If you want to use fresh pumpkin, just steam or roast it until soft, then puree. It adds a fresh flavor I enjoy!
Chocolate Chips: I love semi-sweet chocolate chips for the perfect amount of sweetness. You can swap them for milk chocolate if you prefer something sweeter or dark chocolate for a richer taste.
Vegetable Oil or Butter: Both options will work, though I lean towards melted butter for a richer flavor! If you’re looking for a lighter option, you can use applesauce or yogurt instead, which also adds moisture.
How Do I Ensure My Pumpkin Chocolate Bread is Moist and Tender?
Getting the right texture for your Pumpkin Chocolate Bread is key! Here are some tips to keep it moist and fluffy:
- Don’t over-mix the batter. Mix just until combined—the flour should disappear but lumps are okay!
- If you’re using fresh pumpkin, avoid too much moisture on the puree. Drain any excess liquid before adding.
- Testing doneness is important. Insert a toothpick into the center; it should come out with a few moist crumbs, not completely clean.
Follow these tips, and you’ll have a delicious and tender loaf that everyone will love!
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 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
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Extras:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delightful Pumpkin Chocolate Bread takes about 15 minutes of prep time and around 60-70 minutes of baking time. After baking, allow it to cool for 10-15 minutes in the pan, then transfer to a wire rack. All in all, you’re looking at about 1 hour and 30 minutes before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This helps to evenly mix the dry ingredients and aerates them for a fluffier bread. Set this bowl aside.
3. Whisk the Sugars and Eggs:
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is well combined and slightly fluffy. This will give your bread a nice rise.
4. Add in the Pumpkin and Oils:
Next, stir in the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Mix until everything is smooth and creamy.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Be sure to mix just until combined since over-mixing can lead to a dense loaf.
6. Incorporate the Chocolate Chips:
Fold in the chocolate chips to the batter, saving a handful to sprinkle on top before baking. This adds a delightful chocolatey look to your bread!
7. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Sprinkle the saved chocolate chips evenly over the surface.
8. Bake to Perfection:
Place the pan in the oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
9. Cool the Bread:
Once done, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. After that, carefully turn it out onto a wire rack to cool completely.
10. Slice and Enjoy:
When your Pumpkin Chocolate Bread is cool, slice it up and serve. It pairs beautifully with coffee, tea, or even on its own as a cozy treat! Enjoy the delightful blend of pumpkin and chocolate in every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, simply roast or steam it until soft, then puree it until smooth. Just be sure to drain any excess liquid to maintain the right texture in your bread!
Can I Substitute the Vegetable Oil?
Yes! Feel free to use melted butter for a richer flavor, or even unsweetened applesauce for a lighter option. Just keep in mind that using applesauce may make your bread slightly denser.
How Do I Store Leftovers?
Store leftover Pumpkin Chocolate Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and place it in the freezer for up to 3 months—just thaw it overnight in the fridge before enjoying!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans for added texture. You could also mix in dried cranberries or raisins for a fun twist. Just make sure to adjust the amount of chocolate chips accordingly if you’re adding a lot of extras!