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Chocolate Pumpkin Bread Recipe

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4.9 from 618 reviews

This delicious Chocolate Pumpkin Bread combines the rich flavors of cocoa and pumpkin puree into a moist, tender loaf perfect for autumn or any time you crave a seasonal treat. Enhanced with warm spices and optional mini chocolate chips, this easy-to-make bread bakes up beautifully in a loaf pan and offers a perfect balance of chocolatey goodness and subtle pumpkin sweetness.

Ingredients

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 (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly or line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and optional ground cinnamon. Stir well to distribute all ingredients evenly.
  3. Add Wet Ingredients: Add the pumpkin puree, water, oil (or almond butter), and vanilla extract to the dry mixture. Stir until just combined to form a smooth batter; avoid overmixing to maintain a tender crumb.
  4. Transfer Batter to Pan: Spread the batter evenly into the prepared loaf pan. If using, sprinkle mini chocolate chips over the top for added texture and flavor.
  5. Bake the Bread: Place the loaf pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, loosely cover it with aluminum foil to prevent burning and continue baking until fully cooked.
  6. Cool and Serve: Carefully remove the bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. For best taste and texture, let it rest overnight before slicing.

Notes

  • You can substitute oil with almond butter or more pumpkin puree for a lower-fat option.
  • Using Dutch cocoa powder enhances the chocolate flavor with a smoother, less acidic taste.
  • Chocolate chips are optional but add a nice texture and extra chocolate bursts.
  • Covering the loaf with foil if it browns too quickly ensures even baking without a burnt crust.
  • Storing the bread overnight improves flavor melding and moisture retention.

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