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Moist Chocolate Pumpkin Bread Recipe

Moist Chocolate Pumpkin Bread Recipe
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★★★★★

5 from 18 reviews

This Moist Chocolate Pumpkin Bread combines the rich flavors of pumpkin puree and chocolate chips into a soft, tender loaf perfect for fall or any time you crave a comforting sweet treat. Enhanced with cinnamon and a hint of vanilla, this bread offers a flavorful, moist texture that balances spices and chocolate perfectly.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup semi-sweet chocolate chips (or dark chocolate)
  • Optional: ½ cup chopped nuts or additional chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan thoroughly to prevent sticking and ensure easy removal of the bread after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly combined. This ensures the leavening agents and spices are well distributed.
  3. Combine Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk thoroughly until the mixture is smooth and evenly blended to create the moist base of the bread.
  4. Incorporate Dry Into Wet: Gradually add the dry ingredients into the wet pumpkin mixture. Use a gentle folding technique to combine until just incorporated, avoiding overmixing which can make the bread dense.
  5. Add Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and optional chopped nuts if using. This adds pleasant texture and bursts of chocolate throughout the bread.
  6. Bake the Bread: Pour the prepared batter into the greased loaf pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean indicating the bread is fully baked.
  7. Cool and Serve: Let the bread cool in the pan for about 10 minutes to set. Then, transfer it to a wire rack and allow it to cool completely to room temperature before slicing and serving for best texture and flavor.

Notes

  • Use canned pumpkin puree; avoid pumpkin pie filling as it contains additives and spices.
  • You can substitute vegetable oil with melted coconut oil or melted butter for a different flavor.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Adding nuts is optional, but they add a nice crunch and complement the chocolate flavor.
  • Store the bread wrapped tightly at room temperature for up to 3 days, or refrigerate for longer freshness.
  • To enhance the chocolate flavor, you can sprinkle a few extra chocolate chips on top before baking.

Nutrition

Keywords: chocolate pumpkin bread, pumpkin bread recipe, moist pumpkin bread, chocolate chip pumpkin bread, fall baking, easy pumpkin bread

Find it online: https://ricoloranz.com/moist-chocolate-pumpkin-bread-recipe/