Chocolate Pumpkin Bread
Moist, tender pumpkin bread married with chocolate creates a delicious and decadent dessert (or breakfast or snack!).
Equipment
- 1 9"x5" loaf pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed coco powder, sifted to remove lumps
- 3 teaspoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 15-ounce can pure pumpkin puree, not pie mix
- 3/4 cup brown sugar, packed, I like dark brown for this recipe
- 2 tablespoons molasses
- 1/2 cup neutral oil, such as avocado, canola, vegetable
- 1/4 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons maple flavoring
- 1 1/4 cups semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9x5” loaf pan with non-stick spray (such as Pam), line the bottom of the pan with parchment or wax paper and spray the paper.
- In a medium bowl, sift the dry ingredients together (all-purpose flour through salt).
- In a large bowl, add the pumpkin puree, sugar, molasses, oil, buttermilk, eggs, and maple flavoring. Whisk to combine.
- Add the sifted dry ingredients and 1 cup of the chocolate chips to the pumpkin puree mixture. Whisk until just combined and no flour is seen.
- Scrape the batter into the greased loaf pan and sprinkle the remaining ¼ cup of chocolate chips on top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean. You can begin checking the doneness of your bread at 50 minutes if your oven heats on the hotter side.
- Allow the bread to cool on the counter in the pan for 20 minutes.
- Flip the bread out of the pan and cool until room temperature or slightly warm and serve.
- Any leftovers can be wrapped well with cling wrap or stored in an airtight container at room temperature for up to 4 days.
Tried this recipe?Let us know how it was!