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Moist Chocolate Pumpkin Bread Recipe

Moist Chocolate Pumpkin Bread Recipe
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★★★★★

5.2 from 6 reviews

This Moist Chocolate Pumpkin Bread combines the rich flavors of cocoa and chocolate chips with the moist texture imparted by pumpkin puree and Greek yogurt. Perfectly sweetened with both granulated and brown sugar, this loaf is a delightful treat for fall or any time you crave a moist, chocolatey bread with a hint of autumnal pumpkin spice.

Ingredients

Scale

Wet Ingredients

  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 egg
  • ½ cup Greek yogurt
  • 1 ½ cups canned pumpkin puree

Dry Ingredients

  • ⅓ cup granulated sugar
  • ½ cup brown sugar
  • ½ teaspoon kosher salt
  • ½ cup cocoa powder
  • 1 cup flour
  • 1 teaspoon baking soda

Add-ins

  • 1 cup chocolate chips, plus extra for topping

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and prepare a loaf pan by lining it with parchment paper for easy removal of the bread.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Stir in the flour and baking soda until the batter is almost combined; be careful not to overmix to keep the bread tender.
  4. Incorporate Chocolate Chips: Fold in the chocolate chips gently until there are no visible lumps of flour and the chips are evenly distributed throughout the batter.
  5. Prepare for Baking: Pour the batter into the parchment-lined loaf pan evenly, then sprinkle additional chocolate chips on top for a decadent finish.
  6. Bake the Bread: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  7. Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist chocolate pumpkin bread!

Notes

  • Ensure the melted butter is cooled before mixing to avoid scrambling the egg.
  • Sifting the cocoa powder helps prevent lumps and ensures even mixing.
  • Do not overmix the batter after adding flour to keep the bread moist and tender.
  • Use canned pumpkin puree, not pumpkin pie filling, for best results.
  • Extra chocolate chips on top create a lovely chocolatey crust.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Keywords: chocolate pumpkin bread, moist pumpkin bread, chocolate chip pumpkin loaf, fall dessert, pumpkin cocoa bread

Find it online: https://bakedbylisa.com/moist-chocolate-pumpkin-bread-recipe/