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Chocolate Pumpkin Bread for Fall Recipe

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3.9 from 42 reviews

This chocolate pumpkin bread is a moist, flavorful fall-inspired treat combining rich cocoa and creamy pumpkin puree with chocolate chips for a perfect balance of sweetness and spice. Ideal for a cozy breakfast or snack, it features simple ingredients and easy preparation, baked to perfection for a tender crumb and decadent chocolate bursts.

  • Total Time: 60-70 minutes
  • Yield: 10 servings (slices)

Ingredients

Wet Ingredients

  • 1/4 cup Butter (melted and cooled)
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1/2 cup Greek yogurt
  • 1 1/2 cups Canned pumpkin puree

Dry Ingredients

  • 1/3 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Cocoa powder
  • 1 cup Flour
  • 1 tsp Baking soda

Add-ins

  • 1 cup Chocolate chips
  • Extra chocolate chips for topping (approx. 1/4 cup)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Combine Wet Ingredients: In a large mixing bowl, add the canned pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sift the cocoa powder into the bowl. Whisk these ingredients together thoroughly until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Add the flour and baking soda to the wet mixture and mix gently until the ingredients are almost fully combined. Avoid overmixing to keep the bread tender.
  4. Incorporate Chocolate Chips: Fold in the chocolate chips carefully until they are evenly distributed throughout the batter and there are no lumps of flour remaining.
  5. Prepare for Baking: Pour the batter into the parchment-lined loaf pan, smoothing the top, and then sprinkle extra chocolate chips over the batter for a delightful chocolate topping.
  6. Bake the Bread: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, indicating the bread is done.
  7. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best results.
  • Make sure the melted butter is cooled to avoid cooking the egg when mixing.
  • Do not overmix once adding the flour to keep the bread light and fluffy.
  • Check doneness a few minutes before the minimum bake time to avoid overbaking.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a nutty flavor, consider adding 1/2 cup chopped walnuts or pecans.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/chocolate-pumpkin-bread-for-fall-recipe/