Chocolate Pumpkin Bread Recipe
Introduction
This Chocolate Pumpkin Bread is a moist, rich treat perfect for fall or any time you crave a chocolatey twist on pumpkin. It combines cocoa and warm spices with the natural sweetness of pumpkin for a cozy, comforting loaf.
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 cup pumpkin puree (240g)
- 1/4 cup water (80g)
- 1/4 cup oil or almond butter or additional pumpkin for low fat (50g)
- 1/2 cup mini chocolate chips (optional)
- 2 tsp pure vanilla extract (10g)
- 1/2 tsp ground cinnamon (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan well, or line the bottom with parchment paper to prevent sticking.
- Step 2: In a large bowl, stir together the flour, cocoa powders, baking powder, baking soda, salt, sugar, and cinnamon if using. Mix until evenly combined.
- Step 3: Add the pumpkin puree, water, oil (or almond butter), and vanilla extract to the dry ingredients. Stir gently until a uniform batter forms, being careful not to overmix.
- Step 4: Spread the batter evenly into the prepared loaf pan. If desired, sprinkle the mini chocolate chips evenly over the top.
- Step 5: Bake for about 40 minutes or until a toothpick inserted into the center comes out mostly clean. If the top browns too quickly, loosely cover it with foil and continue baking until the center is done.
- Step 6: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The flavor and texture improve a day after baking.
Tips & Variations
- For a low-fat version, substitute the oil with additional pumpkin puree.
- Use almond butter instead of oil for a richer flavor and added protein.
- Adding the optional ground cinnamon enhances the warm spice notes but can be omitted if preferred.
- Mini chocolate chips add bursts of sweetness, but you can skip them or use chopped nuts for texture.
- Make sure not to overmix the batter to keep the bread tender and moist.
Storage
Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave briefly until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is the easiest option for this recipe.
What can I substitute for Dutch cocoa powder?
If you don’t have Dutch cocoa powder, you can use unsweetened cocoa powder as a substitute. The flavor might be slightly different, but the bread will still be delicious.
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Chocolate Pumpkin Bread Recipe
- Total Time: 50 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegetarian
Description
This moist and delicious Chocolate Pumpkin Bread combines the rich flavors of cocoa and pumpkin puree for a perfect fall treat. Infused with warm cinnamon and enhanced with chocolate chips, this quick bread is easy to prepare and bakes into a tender loaf that tastes even better the next day.
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)
Add-ins
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Grease a 9×5 inch loaf pan thoroughly or line the bottom with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and optional cinnamon. Stir well to evenly distribute all dry ingredients.
- Add Wet Ingredients: Add the pumpkin puree, water, oil, and vanilla extract to the dry mixture. Stir until just combined to form a batter without overmixing, which helps keep the bread tender.
- Prepare for Baking: Spread the batter evenly into the prepared loaf pan. If using, sprinkle mini chocolate chips evenly over the top for extra chocolate flavor and texture.
- Bake the Bread: Place the loaf pan in the oven and bake for about 40 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean. If the top browns too quickly but the center is still undercooked, loosely cover with foil and continue baking until done.
- Cool and Serve: Remove the bread from the oven carefully and allow it to cool in the pan. For best flavor and texture, let the bread rest overnight before slicing and serving.
Notes
- For a keto or low-carb version, substitute regular flour with a low-carb flour alternative and reduce sugar accordingly.
- If you prefer a low-fat version, replace the oil with additional pumpkin puree.
- You can add nuts or dried fruits for extra texture if desired.
- Store leftover bread tightly wrapped at room temperature or refrigerate for up to 4 days.
- This bread freezes well; slice before freezing for easy thawing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: chocolate pumpkin bread, pumpkin bread, chocolate loaf, quick bread, fall recipes, moist pumpkin bread, cocoa pumpkin bread
