Oh my goodness, where do I even start with this chocolate pumpkin bread? It’s like a warm hug on a chilly day, combining the rich, decadent flavor of chocolate with the cozy essence of pumpkin. This bread is incredibly moist and has that wonderful balance of sweetness that makes it perfect for any occasion—whether it’s a crisp fall morning, a festive gathering, or just a treat for yourself. Trust me, once you take a slice, you’ll be hooked! It’s quick to whip up and fills your kitchen with the most delightful aroma. Get ready to impress your friends and family with this seasonal favorite!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup pumpkin puree
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips
Make sure your pumpkin puree is nice and smooth, and that your cocoa powder is unsweetened for the perfect balance of flavors. I love to use fresh eggs straight from the fridge, and don’t forget that little splash of vanilla to elevate the sweetness! When measuring the flour, spoon it into the cup and level it off for the best results. You’re going to love how all these ingredients come together!
How to Prepare Chocolate Pumpkin Bread
Alright, let’s dive into making this delicious chocolate pumpkin bread! It’s super easy, and I promise you’ll be amazed at how quickly it comes together. Just follow these simple steps, and you’ll be well on your way to a heavenly loaf!
Preheat and Mix Wet Ingredients
First things first, you’ll want to preheat your oven to 350°F (175°C). This is a crucial step, as it ensures that your bread bakes evenly. While that’s heating up, grab a large mixing bowl and combine your pumpkin puree, unsweetened cocoa powder, sugar, eggs, vegetable oil, and vanilla extract. Make sure to mix these ingredients thoroughly until they’re smooth and well incorporated. The aroma of pumpkin and chocolate will already start to fill the air, and trust me, it’s absolutely delightful!
Combine Dry Ingredients
Now, in a separate bowl, whisk together your all-purpose flour, baking soda, salt, and cinnamon. It’s important to blend these dry ingredients well before adding them to the wet mixture. This step helps distribute the baking soda evenly, ensuring your bread rises perfectly. You want everything to be mixed thoroughly, but don’t worry about sifting; just give it a good stir!
Combine and Fold in Chocolate Chips
Next, it’s time to bring the wet and dry ingredients together! Gradually add the dry mix to the pumpkin mixture, stirring gently. You want to combine them just until you see no more flour—be careful not to overmix. Then, fold in those heavenly chocolate chips! This is my favorite part, as they add little pockets of chocolate goodness throughout the bread.
Baking Process
Now, pour that lovely batter into a greased loaf pan, spreading it out evenly. Bake it in your preheated oven for about 60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs. Once it’s done, let it cool in the pan for a bit before transferring it to a wire rack to cool completely. You’ll want to resist the urge to slice into it right away, but trust me, it’s worth the wait!
Why You’ll Love This Recipe
- It’s incredibly quick and easy to whip up—perfect for busy days or surprise guests!
- The rich chocolate flavor beautifully complements the warm, earthy pumpkin, making each slice a delightful experience.
- This chocolate pumpkin bread is moist and tender, with a texture that melts in your mouth.
- It’s versatile—enjoy it for breakfast, as an afternoon snack, or as a sweet dessert.
- You’ll fill your kitchen with the most comforting aroma while it bakes, making it hard to wait for that first slice!
- This recipe is perfect for using up extra pumpkin puree, especially during the fall season.
- Leftovers can be stored easily, allowing you to enjoy this treat for days to come!
- It’s a crowd-pleaser, guaranteed to impress friends and family with its unique flavor combination.
Tips for Success
To make sure your chocolate pumpkin bread turns out absolutely perfect, I’ve gathered some of my best tips for you! Trust me, a few small adjustments can elevate your baking game!
- Use Room Temperature Ingredients: For the best results, let your eggs and vegetable oil sit out for about 30 minutes before you start. Room temperature ingredients mix together more smoothly and help create a lighter texture in the bread.
- Don’t Overmix: When you combine the wet and dry ingredients, be gentle! Overmixing can lead to a denser loaf. Just mix until you no longer see dry flour, and then fold in the chocolate chips with care.
- Grease the Pan Well: Make sure to grease your loaf pan generously! This will help your bread release easily after baking. You can also line it with parchment paper for an extra layer of protection.
- Let It Cool: Patience is key! Allow your bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps it set and prevents it from becoming soggy.
- Storing Leftovers: If you happen to have any leftovers (though I doubt it!), store your bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. Just be sure to let it come to room temperature before enjoying!
- Freezing for Later: This bread freezes beautifully! Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months. Thaw it overnight in the fridge before you’re ready to indulge.
Follow these tips, and you’ll be well on your way to baking the most delicious chocolate pumpkin bread that everyone will love!
Nutritional Information
Wondering about the nutritional goodness packed into each slice of this chocolate pumpkin bread? Here’s a breakdown of the estimated values for one slice:
- Calories: 200
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 15g
- Protein: 3g
- Sodium: 150mg
- Cholesterol: 30mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But isn’t it nice to know that you’re indulging in something that also has a bit of nutrition thanks to the pumpkin? Enjoy every delicious bite, guilt-free!
FAQ About Chocolate Pumpkin Bread
Can I use fresh pumpkin instead of puree?
Absolutely! Fresh pumpkin can be a fantastic alternative to canned pumpkin puree. Just make sure to prepare it properly. Start by cutting a sugar pumpkin in half and removing the seeds. Roast the halves in the oven until tender, then scoop out the flesh and blend it until smooth. You’ll need about 1 cup of fresh pumpkin puree for this recipe. Just keep in mind that fresh pumpkin can have a slightly different moisture content, so you may need to adjust the baking time a bit. But trust me, the fresh flavor is so worth it!
How can I make this recipe healthier?
If you’re looking to lighten things up a bit, there are definitely some easy swaps you can make! You can replace half of the all-purpose flour with whole wheat flour for added fiber and nutrients. For the sugar, consider using a natural sweetener like maple syrup or honey—just reduce the liquid in the recipe slightly to balance it out. You could also use unsweetened applesauce in place of some of the vegetable oil to cut back on fat. These little changes can help you enjoy a healthier version of this delicious chocolate pumpkin bread without sacrificing flavor!
What can I serve with chocolate pumpkin bread?
Oh, let me tell you, there are so many delicious pairings for this chocolate pumpkin bread! It’s fantastic on its own, but if you want to elevate your experience, serve it warm with a pat of butter or a smear of cream cheese—yum! I also love it with a dollop of whipped cream or even a scoop of vanilla ice cream for a delightful dessert. And don’t forget the beverages! A nice cup of coffee or tea goes perfectly with this bread. It’s a comforting combo that you won’t soon forget!
Storage & Reheating Instructions
Let’s talk about how to store your delicious chocolate pumpkin bread so it stays fresh and flavorful! After you’ve let it cool completely (and I know it’s hard to resist, but patience is key!), wrap it tightly in plastic wrap or aluminum foil. This helps lock in moisture and keeps it from drying out. You can store it at room temperature for up to 3 days, but if you’re not going to finish it that quickly, I recommend popping it in the fridge for up to a week. Just remember to bring it back to room temperature before you dive in!
If you want to keep it for even longer, this bread freezes beautifully! Wrap it tightly in plastic wrap, then in aluminum foil, and it will last in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge. Then, if you want to warm it up a bit, you can slice it and pop it in the microwave for about 10-15 seconds or warm it in a toaster oven. This will bring back that lovely moist texture and melt those chocolate chips just a bit. Trust me, there’s nothing quite like a warm slice of chocolate pumpkin bread!
Print
Chocolate Pumpkin Bread: 7 Reasons You’ll Adore This Treat
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A rich and moist chocolate pumpkin bread that combines the flavors of chocolate and pumpkin.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, cocoa powder, sugar, eggs, oil, and vanilla.
- In another bowl, combine flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture.
- Fold in chocolate chips.
- Pour the batter into a greased loaf pan.
- Bake for 60 minutes or until a toothpick comes out clean.
- Allow to cool before slicing.
Notes
- Store in an airtight container.
- Can be served warm or at room temperature.
- Great with a spread of butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate pumpkin bread, pumpkin bread, chocolate bread