WHAT’S FOR DESSERT?
Chocolate Pumpkin Bread
Array/5
COOK TIME
60 min
TOTAL TIME
70 min
SERVINGS
8-10 slices
I’m totally obsessed with this bread. Obsessed. And I hate the word moist, but I will shout it to the rooftops because this bread is MOIST! This sucker was on our counter for several days and was still MOIST on the last day. I’m just so happy!
I wanted to make some kind of pumpkin bread but not just any pumpkin bread. I wanted something with chocolate, but I wasn’t feeling a pumpkin bread with just chocolate chips. I wanted a super chocolately bread with just a subtle taste of pumpkin. So I made me some chocolate bread with a subtle taste of pumpkin. Funny how that works.
This is SO good and we ate this whole loaf very quickly. I’m pretty sure I will be making another one soon. I added dark chocolate chips from @NestleTollhouse but you can add whatever kind of chocolate chips your little heart desires. This is definitely my favorite new Fall treat that I’ve made this year. You’re welcome. 🙂
You gotta try this one! Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!
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Chocolate Pumpkin Bread
Super easy and incredibly flavorful Chocolate Pumpkin Bread. Incredibly moist bread that is perfect for the Fall season.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups pumpkin puree
3/4 cup packed light brown sugar
1/2 cup canola oil or vegetable oil
1/4 cup buttermilk at room temperature
2 large eggs at room temperature, slightly beaten
1 1/2 teaspoons pure vanilla extract
1 cup chocolate chips divided
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray and line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
- In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir by hand until smooth and combined.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Check at 50 minutes to see if done, then add more minutes if needed.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Lift the parchment and place on a cooling rack until cooled. Cut into slices and serve.
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