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Chocolate Pumpkin Bread

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Rich, moist, and full of deep chocolate flavor with a hint of pumpkin spice, this Chocolate Pumpkin Bread is the perfect cozy fall treat. Light enough for breakfast yet indulgent enough for dessert, it’s tender, wholesome, and irresistibly chocolatey.

Ingredients

1 1/2 cups flour (180g)

1/3 cup cocoa powder (27g)

2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder (10g)

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

3/4 cup sugar (150g)

1 cup pumpkin puree (240g)

1/4 cup water (80g)

1/4 cup oil or almond butter (or additional pumpkin for low fat) (50g)

1/2 cup mini chocolate chips (optional)

2 tsp pure vanilla extract (10g)

1/2 tsp ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powders, baking powder, baking soda, salt, sugar, and cinnamon if using.
  3. In a separate bowl, mix pumpkin puree, water, oil or almond butter, and vanilla extract.
  4. Add wet ingredients to the dry ingredients and stir just until combined into a smooth, thick batter.
  5. Spread batter evenly into the prepared pan and top with mini chocolate chips if desired.
  6. Bake for about 40 minutes, or until a toothpick inserted in the center comes out mostly clean.
  7. If the top browns too quickly, cover loosely with foil and continue baking until done.
  8. Let cool completely before slicing. For best flavor, enjoy the next day after the flavors deepen.

Notes

Add walnuts or pecans for crunch.

Replace oil with more pumpkin puree for a low-fat version.

Use almond flour and low-carb sweetener for a keto variation.

Substitute applesauce for oil for a lighter loaf.

Store at room temperature up to 2 days, refrigerated up to 5 days, or freeze up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-pumpkin-bread/