Pumpkin Chocolate Bread

Name: Pumpkin Chocolate Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 15 ounces pumpkin puree; 2 large eggs; 1/2 cup vegetable oil; 1 1/2 cup white sugar; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon ginger; 1/2 teaspoon clove; 1/2 teaspoon all apice; 3 tablespoons cocoa powder

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A twist on the classic pumpkin bread that will be your new go-to fall recipe

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It’s August and I am anxiously awaiting fall. The smell of everything pumpkin, the talk of pumpkin patches, and thinking about all festivities to come: Halloween, Thanksgiving, Christmas, and New Year. Not to forget my son’s very first birthday. It’s also baking season…the cookies, breads, turkeys… I am drooling.

In our house, we are fans of everything chocolate, so when my husband wouldn’t try my standard pumpkin bread, I knew I had to toss some chocolate in there. This version he will devour but if I made it all chocolate, I think he might crawl into the oven while it’s still baking and lick it out of the hot pan.

I promise that you will be the hit of the potluck with this one. It is visually gorgeous and deliciously more-ish. Is that even a word?

PUMPKIN-CHOCOLATE BREAD

I love how versatile this recipe is in terms of portions when baking. Whether you want a large loaf for the house or mini loaves to tell someone “thank you”, or even little muffins to grab and go at the potluck, this recipe will get you there. The extra pumpkin keeps it moist for days (if it even lasts that long). And if you are like some people who tell me they don’t want want to taste vegetables in their sweets, then I can confidently assure you there is no sign of a vegetable taste here. So stay with me here.

Let’s talk about the ingredients for a bit…

Ingredients and Substitutions:

pumpkin puree – I love using Libby’s canned pumpkin because, for me, consistency in the kitchen is important. I love when every batch is exactly the same and the friends and family you hare with can expect the same great flavors and textures each time. But if you are trying to avoid canned foods or maybe have lots of pumpkins lying around then, by all means, puree your own pumpkin. Sugar pumpkins are best for making your own puree.

eggs – as with any great cake or sweet bread recipe, eggs are a key binding ingredient. When any recipe calls for eggs, it usually means large, room-temperature eggs.

vegetable oil – this will yield a more moist bread than butter. While you can absolutely use butter, I promise you will not be lacking in flavor due to the oil.

milk – when a recipe calls for milk, whole milk is usually what is needed. The fat in whole milk will keep your bread, moist and tender. If you are trying to reduce calories or watch your fat then 2% milk or water will work just fine

sugar – of course, this is a sweet bread. I use white sugar but you can use a combination of white and brown or sugar alternative. King Arthur has a 1:1 sugar substitute that works well

baking powder/baking soda – like most baked goods, a leavening agent will help lift your bread and create that light and fluffy texture.

cinnamon, ginger, nutmeg, allspice, cloves – this is essentially the combination for pumpkin pie spice. If you are using store-bought or premixed spice then about 3-4 teaspoons will work. I like mine heavier on the spices but this is all about you.

cocoa powder – this is for the chocolate portion, you can also use melted milk or dark chocolate or a dutch pressed cocoa. It’s completely up to you as to how you want to add that chocolate flavor.

Now that you have all you need, I hope you give it a try and let me know what you think.

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Pumpkin Chocolate Bread

Cuisine: American Courses: Breads, Sweet Breads

Difficulty: Beginner Prep Time 15 min Cook Time 45 min Total Time 1 hr Servings: 12 Best Season: Fall

Description

This moist and delicious swirled pumpkin bread will be your new fall go-to. The chocolate brings such a rich, decadence that will keep you running back to the kitchen to slice off another piece until it's all gone.

Instructions

Preheat oven to 350 degrees, and grease and flour an 8x4 or 9x5 loaf pan.
In a large mixing bowl, mix together pumpkin puree, eggs, oil, milk, and sugar until all ingredients are well combined.
In a separate bowl, combine flour, baking soda, salt cinnamon, nutmeg, cloves, ginger, and allspice.
Gradually add dry ingredients to wet ingredients until just combined.
Divide the batter in half. Fold cocoa powder into one-half of the batter until incorporated.
In your loaf pan, scoop one spoon of each batter into the pan, alternating as you go to create the swirl of flavors.
Bake in a preheated oven for about 45 minutes to an hour or until a toothpick inserted in the center comes out mostly clean.

Note

This recipe makes one 2lb loaf pan or 4 mini disposable loaf pans for sharing.

Minnie Jackson

Food Enthusiast

Hi, I am Kamini Jackson but everyone calls me Minnie. I am mom to a beautiful little boy and I live in Texas with my family. I love traveling, photography, and hanging with my 2 favorite guys.

Pumpkin Chocolate Bread