Description
Rich and moist Chocolate Pumpkin Bread, a deliciously unique baked treat perfect for fall or any occasion.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) Dutch process cocoa
- 21/2 teaspoons pumpkin pie spice
- 11/2 teaspoon baking soda
- 1/21/2 teaspoon sea salt
- 1 1/2 cups (360g) pumpkin puree
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (120ml) canola oil or vegetable oil
- 1/4 cup (60ml) buttermilk at room temperature
- 2 large eggs at room temperature, slightly beaten
- 1 1/21/2 teaspoons pure vanilla extract
- 1 cup (175g) semisweet chocolate chips, divided
Instructions
- Mix Dry Ingredients: Start by whisking the flour, cocoa powder, baking soda, and spices in a large bowl. You will want everything well-mixed to avoid clumps, and it should look a little fluffy. A common error is not sifting the cocoa, which can lead to a grainy texture in your bread.
- Blend Wet Ingredients: In another bowl, beat together the pumpkin, eggs, and sugar until it is smooth and well blended. The mixture should feel thick but creamy as you work. If you do not mix it well enough, you might end up with pockets of pumpkin instead of a uniform flavor throughout.
- Combine Wet and Dry: Gently fold the wet mixture into the dry one, stirring until just combined. The batter should look a bit lumpy, which is perfectly fine. Overmixing can result in a dense loaf, so be careful to stop as soon as there are no dry spots.
- Add Chocolate Chips: Stir in those chocolate chips, distributing them evenly throughout the batter. You will want to get a little chocolate in every bite. Just be cautious not to add too many, as that might overpower the pumpkin taste.
- Pour into Pan: Transfer the batter into a greased loaf pan, making sure it spreads evenly. This will help your bread rise nicely and create a lovely crust. If you do not grease the pan well enough, the bread will stick and be a pain to remove later.
- Bake & Check Doneness: Pop the pan into the oven and bake for 50 to 60 minutes. Keep an eye on it, and when you see a nice dome forming, you are on the right track. A toothpick inserted in the center should come out clean, but do not stress if it cracks a bit on top; it is all part of the process.
- Cool & Slice: Once out of the oven, let it cool in the pan for a bit before transferring it to a wire rack. You will be tempted to slice it too soon, but patience pays off; letting it cool helps it set. Cutting it fresh out of the oven can lead to a messier slice.
Notes
- Storage Tips: Wrap in plastic wrap for up to 4 days at room temperature, or freeze for up to 1 month.
- Expert Tips: Do not overmix when combining wet and dry ingredients.
- Sprinkle extra chocolate chips on top for added decadence.
- If the bread seems too moist after baking, checking doneness with a toothpick around 50 minutes is a good practice.
- When the top cracks, remember this can happen with quick breads; minimizing overmixing helps reduce it.
- If the flavor leans too much toward pumpkin, adjusting the cocoa powder ratio might bring a better harmony to the taste.
- Reheating Instructions: To reheat, place individual slices in a microwave for about 10-15 seconds or until warmed through.
- Serving Suggestions: Serve warm with butter or cream cheese.
- Add a sprinkle of cinnamon sugar on top.
- Pair with a scoop of vanilla ice cream.
- Recipe Variations: Add nuts like walnuts or pecans for crunch.
- Incorporate other spices like nutmeg or cloves.
- Use white chocolate chips instead of semisweet chocolate.
- Ingredient Notes: When using buttermilk, substitute with 1/4 cup milk plus 1/21/2 teaspoon acid.
- Select high-quality cocoa powder for a rich chocolate flavor.
- Look for fresh pumpkin puree without additives for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg