This Pumpkin Chocolate Bread is a cozy treat that combines soft pumpkin goodness with sweet chocolate chips. It’s like a warm hug in bread form!
Baking this bread fills the kitchen with a lovely fall scent, and the chocolate chunks just melt in your mouth. I can’t resist having a slice with my morning coffee—pure bliss!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, or make your own by roasting and blending fresh pumpkin. This gives a fresher flavor. I always keep canned on hand for last-minute baking!
Cocoa Powder: Unsweetened cocoa is vital for that rich chocolate flavor. If you prefer a lighter touch, try Dutch-process cocoa for a smoother taste. I’ve also used carob powder for a different spin.
Oils and Butters: Vegetable oil keeps the bread moist, while melted butter adds richness. You could use coconut oil for a hint of tropical flavor, but make sure it’s melted first.
Chocolates: Semi-sweet chocolate chips are classic here. You can swap in dark chocolate or even white chocolate for a different flavor. I find adding chopped chocolate bars gives wonderful gooey pockets in the bread!
Buttermilk: This adds moisture and tang. If you don’t have it, mix regular milk with a bit of vinegar or lemon juice to create a quick substitute.
How Do I Get the Bread to Rise Properly?
Getting the perfect rise is all about balancing your leavening agents and moist ingredients. Here’s how to make sure your pumpkin chocolate bread rises beautifully:
- Mix your dry ingredients well to evenly distribute the baking soda and powder. Clumps can lead to uneven rising.
- Beat your wet ingredients before adding the dry ones—that helps incorporate air into the mix.
- Avoid overmixing once you combine wet and dry ingredients. Overmixing can toughen the bread and stunt its rise.
Finally, make sure your oven is preheated and doesn’t open during baking. This keeps the heat consistent!
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or plain yogurt
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful Pumpkin Chocolate Bread takes about 15 minutes to prepare and 60-70 minutes to bake. Plus, you’ll want to let it cool for about 10-15 minutes before slicing. Total time is roughly 1.5 to 2 hours, but the delicious aroma filling your kitchen is totally worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9×5 inch loaf pan, grease it well, and line the bottom with parchment paper. This will help the bread come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger (if using). Make sure everything is well combined—this is important for even baking!
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, vegetable oil (or melted butter), granulated sugar, brown sugar, eggs, and vanilla extract. Stir until the mixture is smooth and well-combined. You’ll see that lovely pumpkin color shine through!
4. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Gradually add the dry ingredient mixture to the pumpkin mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix just until everything is combined—be careful not to overmix, as this could affect the texture of your bread!
5. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, and maybe sneak a few into your mouth—who can resist chocolate, right?
6. Pour and Bake:
Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle some extra chocolate chips on top for that delightful finishing touch. Pop it into your preheated oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
7. Cool Down:
Once it’s done baking, let the bread cool in the pan for about 10-15 minutes. After that, carefully transfer it to a wire rack to cool completely. Patience is key here; let it cool to avoid crumbly slices!
8. Serve and Enjoy:
Slice the bread once it’s cool, and enjoy plain or with a spread of butter or cream cheese. This pumpkin chocolate bread is perfect for breakfast, a snack, or even dessert!
Enjoy your rich, moist pumpkin chocolate bread filled with warm autumn flavors and melty chocolate goodness. Happy baking!
Can I Use Different Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a healthier option, but it may alter the texture slightly. For a gluten-free version, oat flour or a gluten-free all-purpose blend can work well, just ensure it includes xanthan gum for proper binding.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, you can use applesauce or mashed bananas for a different flavor profile. However, keep in mind that these substitutions can change the taste and moisture content slightly, so adjust baking time if needed!
How Do I Store Leftovers?
Store any leftover pumpkin chocolate bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice and freeze the bread for up to 3 months. Just wrap each slice in plastic wrap and place them in a freezer-safe bag.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts or pecans make a great addition for added crunch and flavor. You can also mix in dried fruits like cranberries or raisins, but make sure to adjust the sugar if you add sweetened mix-ins!
