Ingredients
Scale
- 1 cup Pumpkin puree (can use canned or homemade)
- 1 cup Sugar (granulated)
- 1/2 cup Brown sugar (light or dark works)
- 1/2 cup Vegetable oil (can substitute with coconut oil)
- 2 Large eggs (room temperature)
- 1 teaspoon Vanilla extract (pure vanilla recommended)
- 1 3/4 cups All-purpose flour (for a gluten-free option, try almond flour)
- 1/2 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking soda (essential for leavening)
- 1/2 teaspoon Baking powder (boosts the rise further)
- 1/2 teaspoon Salt (enhances flavor)
- 1/2 teaspoon Cinnamon (adds warming spice)
- 1/2 cup Chocolate chips (use dark or semi-sweet)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in another bowl.
- Mix the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the chocolate chips with a spatula to evenly distribute.
- Pour the batter into the greased loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely before slicing.
Notes
Ensure all wet ingredients are at room temperature for easier mixing. Prefer dark chocolate chips for richer flavor. Do not overmix the batter to maintain tenderness.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate pumpkin bread, pumpkin bread recipe, moist bread, dessert recipe