This chocolate pumpkin bread is a delightful combination of rich cocoa and pumpkin puree, studded with chocolate chips for an extra chocolatey treat.
Ingredients:
- ¼ cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg
- ⅓ cup granulated sugar
- ½ cup brown sugar, packed
- ½ teaspoon kosher salt
- ½ cup Greek yogurt
- ½ cup cocoa powder, sifted
- 1 ½ cups canned pumpkin puree
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips, plus extra for topping
Instructions:
- Preparation:
- Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper for easy removal.
- Mix Wet Ingredients:
- In a large bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, salt, egg, granulated sugar, and brown sugar. Mix until well incorporated.
- Combine Dry Ingredients:
- Sift in the cocoa powder. Then, sprinkle over the flour and baking soda, gently folding into the wet mixture until almost combined.
- Add Chocolate Chips:
- Fold in the chocolate chips, being careful not to overmix.
- Bake:
- Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle with additional chocolate chips for a chocolate-packed crust.
- Bake for 50-60 minutes, or until a toothpick comes out with a few moist crumbs attached.
Notes:
- Room temperature ingredients mix more evenly and produce a better texture in the baked bread.
- Measure flour accurately using the spoon-and-level method; too much flour can result in a dry loaf.
- Mix the batter until just combined to keep the bread moist and tender.
- Lining the pan with parchment paper ensures your bread will release without sticking and allows for even baking.
- Allow the bread to cool in the pan for 20 minutes for easier slicing and to let the flavors meld together.
Enjoy this chocolate pumpkin bread as a decadent breakfast option, a satisfying snack, or a dessert that perfectly marries the flavors of cocoa and pumpkin with melty chocolate chips.
