This Pumpkin Chocolate Bread is a cozy treat that combines the warm flavors of pumpkin with rich chocolate swirls. It’s soft, moist, and perfect for a snack or dessert!
I love how the spices make my kitchen smell amazing while it bakes. Plus, who can resist a dessert that’s both pumpkiny and chocolatey? It’s a win-win! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for gluten-free options, try using a 1:1 gluten-free flour blend. I’ve found that Bob’s Red Mill works really well.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you prefer a lighter chocolate taste, you can reduce it to 1/3 cup or use Dutch-processed cocoa for a smoother flavor.
Canned Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If you’re in a pinch, homemade pumpkin puree works just as well!
Vegetable Oil: While vegetable oil keeps the bread moist, you can use melted coconut oil for a slight coconut flavor or applesauce for a lighter option.
Semi-Sweet Chocolate Chips: If you want a darker chocolate flavor, use dark chocolate chips. You can also swap half for white chocolate for a fun twist!
How Can I Make Sure My Pumpkin Chocolate Bread is Super Moist?
To get your bread just right, follow these preparation tips:
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough bread.
- Use Room Temperature Ingredients: Bringing your eggs, milk, and pumpkin to room temperature helps the batter mix better and creates a lighter texture.
- Add Moisture: The combination of pumpkin puree and oil helps keep the bread moist. You can even add a tablespoon of plain yogurt for extra moisture!
- Check for Doneness: Use a toothpick to check for doneness. It should come out with a few moist crumbs, but not wet batter. Every oven is different, so start checking a few minutes early.
Following these tips will ensure that your Pumpkin Chocolate Bread turns out perfectly every time! Enjoy your baking!
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup milk
- Extras:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delicious Pumpkin Chocolate Bread will take about 15 minutes of prep time and 55-65 minutes to bake. After baking, let it cool for 10 minutes before transferring it to a wire rack. So, in total, you’re looking at about 1 hour and 30 minutes from start to finish until you’re enjoying a warm slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for your bread, helping it bake evenly. While the oven heats, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger) until everything is well combined. This helps to distribute all the dry ingredients evenly, so you get flavor in every bite!
3. Combine the Wet Ingredients:
In a large bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth and creamy. This mixture will be the base of your moist bread, so mix it well!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the large bowl with the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Stir gently until they are just combined, taking care not to overmix as this can make the bread dense.
5. Add the Chocolate Chips:
Fold in the chocolate chips to your batter with a spatula, ensuring they are evenly distributed. You can reserve a few to sprinkle on top for a special touch!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and sprinkle any additional chocolate chips on top for a delightful finish. Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice and serve your delicious Pumpkin Chocolate Bread warm or at room temperature. Enjoy every chocolatey, pumpkiny bite!
Can I Use a Different Sweetener?
Absolutely! You can substitute granulated sugar with brown sugar for a deeper flavor, or use coconut sugar for a healthier alternative. If using liquid sweeteners like honey or maple syrup, reduce the milk slightly to maintain the right batter consistency.
How Should I Store Leftovers?
Store any leftover Pumpkin Chocolate Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. To thaw, leave it out at room temperature for a few hours or overnight in the fridge.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the batter a day in advance and refrigerate it. Just be sure to bring it back to room temperature before baking. Alternatively, you can bake the bread, then wrap and store it. Just make sure to let it cool completely before wrapping it!
What Can I Serve with Pumpkin Chocolate Bread?
This bread is delicious on its own, but you can serve it with butter, cream cheese, or even a drizzle of chocolate sauce. A scoop of vanilla ice cream on the side makes it an extra special dessert!
