This Pumpkin Chocolate Bread is a tasty treat that perfectly combines sweet pumpkin with rich chocolate. It’s moist, soft, and smells amazing while baking!
Who thought pumpkin could be so fun? I love enjoying a slice with a cozy cup of tea. It’s the perfect fall snack that feels like a warm hug! 🍂
Ingredients & Substitutions
Flour: All-purpose flour is the standard here. If you need a gluten-free option, try almond flour or a gluten-free baking blend, just remember it might alter the texture slightly.
Pumpkin Puree: Canned pumpkin puree is easy and convenient. You can also use fresh pumpkin; just roast and puree it. I find that fresh adds a unique flavor!
Sweeteners: I use a mix of granulated and brown sugar for depth. If you’re looking to cut sugar, you can replace it with coconut sugar or use a sugar substitute like stevia. But sweetness levels might vary!
Oil vs. Butter: While I prefer vegetable oil for its moisture, melted butter gives a richer flavor. Feel free to choose based on your taste!
Spices: The cinnamon, nutmeg, and cloves create a fantastic flavor. If you don’t have ground cloves, you can omit it or use allspice instead.
How Do I Avoid Overmixing the Batter?
Overmixing the batter can lead to a dense bread, so here’s how to keep it fluffy:
- Combine wet and dry ingredients gently. Use a spatula and fold until no dry flour is visible.
- It’s okay if the batter looks a little lumpy; you’re looking for a just-mixed consistency.
- Save the chocolate chips for folding in at the end to keep the mixing minimal.
Keeping this in mind will help you achieve that fluffy texture you’re aiming for!
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Extras:
- 1 cup chocolate chips (semi-sweet or dark), plus extra for topping
How Much Time Will You Need?
This delicious Pumpkin Chocolate Bread will take about 20 minutes of prep time and 55-65 minutes to bake. After baking, let it cool for 15 minutes in the pan before moving it to a wire rack. So, in total, plan for about 1 hour and 30 minutes for the whole process!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This step is important to prevent sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure everything is well combined so your loaf has an even flavor.
3. Combine the Wet Ingredients:
In a large mixing bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and oil. Beat in the eggs, one at a time, and stir in the vanilla extract until the mixture is smooth and creamy.
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add the Chocolate Chips:
Fold in the chocolate chips, but save a handful to sprinkle on top of the batter in the loaf pan for an extra treat!
6. Pour and Bake:
Pour the batter into your prepared loaf pan. Smooth the top and sprinkle the reserved chocolate chips on top. Pop it in the oven and bake for 55-65 minutes. You want a toothpick inserted in the center to come out with a few moist crumbs, not wet batter!
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. When cooled, slice the bread and enjoy—as is, or with butter or cream cheese for an extra treat!
Enjoy your moist and chocolatey Pumpkin Chocolate Bread! It’s perfect for sharing with friends or savoring on your own!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until tender, then scoop out the flesh and puree it in a blender or food processor. Just make sure it’s well-pureed for the best texture in your bread!
How Should I Store Leftover Pumpkin Chocolate Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute the Chocolate Chips?
Yes! You can substitute chocolate chips with other add-ins like chopped nuts (walnuts or pecans) or dried fruit (like cranberries or raisins) for a different flavor profile. Just make sure it’s a similar amount so that it doesn’t affect the batter’s consistency!
How Do I Know When the Bread Is Done Baking?
A toothpick inserted into the center of the loaf should come out with a few moist crumbs. If it comes out with wet batter, it needs more time. Keep an eye on it as ovens can vary!
