Description
This chocolate pumpkin bread is the ultimate fall treat, combining rich chocolate flavor with cozy pumpkin spice in every soft, tender slice. It is easy enough for a weekday bake and delicious enough to share at any autumn gathering.
Ingredients
Scale
- 1 3/4 cups (219 g) all-purpose flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 cup (240 g) pumpkin puree
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (80 ml) milk
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9 x 5-inch loaf pan with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl.
- In a separate bowl, whisk the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla, and milk until smooth.
- Gradually add the dry ingredients to the wet ingredients and gently fold until just combined.
- Fold in the chocolate chips, reserving a few for the top if desired.
- Transfer the batter to the prepared loaf pan and smooth the surface.
- Sprinkle the remaining chocolate chips over the top.
- Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack.
- Allow the loaf to cool for at least 30 minutes before slicing and serving.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Cuisine: American