Ingredients
Scale
- 1 cup Pumpkin puree (can use canned or homemade)
- 1 cup Sugar (granulated)
- 1/2 cup Brown sugar (light or dark)
- 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
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/2 cup Chocolate chips (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.
- Add the chocolate chips and fold in with a spatula to evenly distribute.
- Pour the batter into the greased loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely before slicing.
Notes
Ensure all your wet ingredients are at room temperature for easier mixing. Optionally, use dark chocolate chips for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate bread, pumpkin bread, fall recipes, dessert, quick bread