Moist Chocolate Pumpkin Bread Recipe
This Moist Chocolate Pumpkin Bread is a deliciously rich and tender loaf combining the deep flavors of cocoa and pumpkin puree. Enhanced with chocolate chips for extra indulgence, it’s perfect for fall breakfasts, snacks, or dessert. The Greek yogurt adds moisture and a slight tang, making the bread irresistibly soft and flavorful.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1/4 cup Butter (melted and cooled)
- 1 tsp Vanilla extract
- 1 Egg
- 1 1/2 cups Canned pumpkin puree
- 1/2 cup Greek yogurt
Dry Ingredients
- 1/3 cup Granulated sugar
- 1/2 cup Brown sugar
- 1/2 tsp Kosher salt
- 1/2 cup Cocoa powder
- 1 cup Flour
- 1 tsp Baking soda
Add-ins
- 1 cup Chocolate chips
- Extra chocolate chips for topping
Instructions
- Preheat oven and prepare pan: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper to prevent sticking and make it easier to remove the bread after baking.
- Combine wet ingredients and sugars: In a large mixing bowl, whisk together the canned pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Mix well until fully combined for a smooth and even batter base.
- Add dry ingredients: Gradually add the flour and baking soda to the wet mixture. Stir gently until just combined to avoid overmixing, which can make the bread tough.
- Incorporate chocolate chips: Fold in the chocolate chips carefully, ensuring they are evenly dispersed throughout the batter and no lumps of flour remain visible.
- Prepare the batter for baking: Pour the batter into the parchment-lined loaf pan. Sprinkle extra chocolate chips on top for an appealing, melty topping once baked.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and serve: Allow the bread to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing to ensure clean cuts and best texture.
Notes
- You can substitute all-purpose flour with whole wheat flour for a healthier variation, but it may slightly change the texture.
- Ensure the melted butter is cooled before mixing to prevent curdling the eggs.
- For a stronger pumpkin flavor, add 1/2 tsp pumpkin pie spice or cinnamon.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
Keywords: chocolate pumpkin bread, pumpkin dessert, chocolate chip bread, moist pumpkin bread, fall baking
Find it online: https://spatulaqueen.com/moist-chocolate-pumpkin-bread-recipe/
