Description
Indulge in the perfect autumn treat with this rich, moist chocolate pumpkin bread. This quick bread blends earthy pumpkin puree with high-quality cocoa powder and semi-sweet chocolate chips for a decadent flavor experience. A touch of instant espresso powder enhances the chocolate intensity, making each slice a sophisticated, comforting delight that is perfect for any occasion.
Ingredients
2 large eggs (room temperature)
1/2 cup neutral oil
2 teaspoons vanilla extract
1 cup granulated sugar
1 15-ounce can pumpkin puree
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder (sifted)
2 teaspoons instant espresso powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F and grease a 9-inch by 5-inch loaf pan.
In a large bowl, whisk together the eggs, oil, and vanilla until uniform.
Stir in the sugar and pumpkin puree until well combined.
In a separate medium bowl, whisk together the flour, baking powder, salt, sifted cocoa powder, espresso powder, cinnamon, and pumpkin pie spice.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Fold in the semi-sweet chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. The flavor deepens and improves on the second day. Store at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg