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–+ servings
Moist Chocolate Pumpkin Bread

Deliciously Moist Chocolate Pumpkin Bread for Fall Cravings

Make this Moist Chocolate Pumpkin Bread, an irresistible recipe that combines rich chocolate with pumpkin's comforting warmth, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree can use canned or homemade, strain excess liquid from fresh puree
  • 1.5 cups All-Purpose Flour feel free to substitute with self-rising or cake flour
  • 1 teaspoon Baking Soda
  • 0.5 cups Unsalted Butter melt prior to adding
  • 0.5 cups Greek Yogurt ensure it's at room temperature
  • 0.5 cups Dutch Process Cocoa Powder natural cocoa can serve as a substitute
  • 0.75 cups Granulated Sugar caster sugar can work too
  • 0.5 cups Brown Sugar
  • 1 large Large Egg make sure it’s room temperature
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Kosher Salt
  • 1 cup Chocolate Chips any variety will do

Equipment

  • loaf pan
  • mixing bowl
  • Whisk
  • Spatula
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a loaf pan by lining it with parchment paper.
  2. In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, melted butter, vanilla extract, kosher salt, and the room temperature egg until well-blended.
  3. Stir in the granulated sugar and brown sugar, mixing well. Sift in the Dutch process cocoa powder and fold it gently into the wet ingredients.
  4. Gradually add the all-purpose flour and baking soda, stirring gently until just combined. Fold in the chocolate chips.
  5. Pour the batter into your prepared loaf pan and smooth it out evenly. Sprinkle additional chocolate chips on top.
  6. Bake for 50-60 minutes, checking doneness with a toothpick in the center. It should come out clean or with a few moist crumbs.
  7. Once baked, cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 800IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure your ingredients are at room temperature for the best results. Allow cooling time for the bread to maintain its moisture and structure.

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