This moist and delicious Chocolate Pumpkin Bread combines the warm, comforting flavors of pumpkin with the rich decadence of chocolate. Perfect for fall, this quick bread is a wonderful treat for breakfast, a snack, or even dessert. The pumpkin keeps it tender and moist, while a generous amount of cocoa powder and chocolate chips make each bite indulgently chocolaty. A hint of cinnamon and nutmeg adds just the right touch of spice to complement the pumpkin, giving this bread a cozy, autumnal feel. This easy-to-make recipe will fill your kitchen with an irresistible aroma, making it a seasonal favorite you’ll want to bake again and again.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips, if using, until evenly distributed.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your deliciously chocolaty, spiced pumpkin bread, perfect with a cup of coffee or warm cider!
