Description
This Chocolate Pumpkin Bread is a soul-warming treat that bridges the gap between earthy harvest flavors and decadent sweetness. It combines the soft, spiced comfort of a classic pumpkin loaf with the deep, cocoa-rich intensity of chocolate. Moist, fragrant, and incredibly reliable, this bread is perfect for a cozy weekend brunch or a quick, restorative weekday snack that makes your house feel like a home.
Ingredients
2 large eggs
0.5 cup neutral oil
2 teaspoons vanilla extract
1 cup granulated sugar
15 ounces pure pumpkin puree
2 cups all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
0.25 cup cocoa powder
2 teaspoons instant espresso powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F and grease a 9x5x3-inch loaf pan.
In a large mixing bowl, whisk together the eggs, oil, and vanilla extract until smooth.
Stir in the sugar and pumpkin puree until well combined.
In a separate bowl, whisk together the flour, baking powder, salt, cocoa powder, espresso powder, cinnamon, and pumpkin pie spice.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Fold in the semi-sweet chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use pure pumpkin puree, not canned pumpkin pie filling. The espresso powder is optional but highly recommended to deepen the chocolate flavor. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg