Moist Chocolate Pumpkin Bread Recipe
This Moist Chocolate Pumpkin Bread combines rich cocoa, sweet pumpkin puree, and melty chocolate chips into a delightful loaf that’s perfect for fall or any time you crave a comforting treat. Soft, moist, and packed with flavor, it’s easy to make and sure to please pumpkin lovers and chocolate enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Instructions
- Preheat and prep pan: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper to prevent sticking and make for easy removal after baking.
- Mix wet ingredients: In a large bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Use a whisk to mix until everything is well incorporated and smooth.
- Add dry ingredients: Stir in the flour and baking soda until the mixture is almost combined. Avoid over-mixing to keep the bread tender.
- Fold in chocolate chips: Add the chocolate chips to the batter and gently mix until they are evenly distributed and no lumps of flour remain.
- Transfer to pan: Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top for a decorative and delicious finish.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Ensure the melted butter is cooled before adding to prevent cooking the eggs prematurely.
- You can substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
- Adding chocolate chips on top before baking creates a nice appearance and extra gooey chocolate bites.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can be served warm or at room temperature, great with a cup of coffee or tea.
Keywords: chocolate pumpkin bread, pumpkin chocolate loaf, moist pumpkin bread, fall bread recipe, chocolate chip pumpkin bread
Find it online: https://cookedbycleo.com/moist-chocolate-pumpkin-bread-recipe/
