This Pumpkin Chocolate Bread is a yummy treat that combines warm spices and rich chocolate. It’s moist, soft, and perfect for any time of the day!
Who wouldn’t love a loaf that smells like fall and tastes like dessert? I enjoy having a slice with my morning coffee—it’s a real pick-me-up!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve tried it, and it works just fine with a little difference in texture.
Pumpkin Puree: Canned pumpkin is best here since it’s smooth and easy to mix. You can also use homemade pumpkin puree, just make sure it’s well-drained to avoid excess moisture. Save those pumpkin guts from Halloween!
Vegetable Oil or Butter: Both add moisture to the bread, but I find using melted butter gives it a richer flavor. If you want a healthier spin, try using applesauce instead. You may need to adjust the sugar if you do that.
Chocolate Chips: Semi-sweet chips are traditional here, but you could use dark chocolate for a deeper flavor or even white chocolate for something different. Nuts are also a great addition if you like a crunch!
How Do You Ensure Your Bread Comes Out Moist and Flavorful?
The key to moist pumpkin chocolate bread lies in a few details during preparation. Mixing wet and dry ingredients separately ensures even distribution. Be gentle when combining; overmixing can result in a dense loaf.
- Mix sugars and fats well for a uniform batter.
- Add dry ingredients gradually to prevent lumps.
- Check for doneness by inserting a toothpick—moist crumbs are perfect!
Cooling the bread allows the flavors to continue developing, so don’t rush to slice it! Enjoy your delicious creation!
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup (175 g) chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60 to 70 minutes to bake. You’ll want to allow some additional time for cooling, so plan for about 2 hours total from start to finish before you slice into your delicious pumpkin chocolate bread!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your bread will bake evenly. While that’s heating up, prepare a 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). This step combines the flavors and helps the leavening agents work their magic when baking.
3. Combine Sugars and Eggs
In a large bowl, mix the granulated sugar, brown sugar, and your choice of vegetable oil or melted butter. Beat in the eggs one at a time, mixing well after each addition until everything is blended and smooth.
4. Add Pumpkin and Vanilla
Stir in the pumpkin puree and vanilla extract until you have a smooth mixture. This adds moisture and flavor to your bread.
5. Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Make sure not to overmix! A few lumps are okay; this will help keep the bread light and fluffy.
6. Fold in the Chocolate Chips
Gently fold in the chocolate chips, but reserve a handful to sprinkle on top of the batter for that extra chocolaty goodness.
7. Pour and Prepare for Baking
Pour the prepared batter into your loaf pan and sprinkle the reserved chocolate chips over the top. This will create a beautiful and tempting crust as it bakes!
8. Bake Away!
Place your loaf pan in the preheated oven and bake for 60 to 70 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs clinging to it.
9. Cool Down
Once baked, let your bread cool in the pan for about 10 minutes. This makes it easier to remove from the pan. After that, transfer it to a wire rack to cool completely.
10. Slice and Enjoy!
Once your bread is cool, slice it up and serve! It’s delicious on its own, or you can spread a bit of butter or cream cheese for a tasty treat. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, just be sure to cook and mash it until smooth, ensuring that you drain any excess moisture. This will keep your bread from getting too wet!
Can I Use Different Types of Chocolate Chips?
Yes, feel free to experiment! You can use dark chocolate, white chocolate, or even peanut butter chips. Mixing different kinds can add fun flavors to your bread!
How Should I Store Leftover Pumpkin Chocolate Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days or in the fridge for about a week. You can also freeze slices for up to 3 months!
Can I Make This Recipe Vegan?
Certainly! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg) and use a plant-based oil or vegan butter. You’re all set!
