This Pumpkin Chocolate Bread is a cozy treat that mixes warm pumpkin spice with yummy chocolate. It’s soft, moist, and perfect for fall days or anytime you need a sweet pick-me-up!
Every bite feels like a hug! I love to enjoy it with a cup of tea or coffee. Trust me, it makes your kitchen smell like a bakery, and who wouldn’t love that? 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree for the best flavor! It’s packed with nutrients. If you don’t have any, mashed sweet potatoes can be a good alternative.
Chocolate Chips: I recommend semi-sweet chocolate chips for a balanced sweetness. Dark chocolate or even milk chocolate can work if you prefer! You could also use dairy-free chips for a vegan option.
Vegetable Oil: This helps keep the bread moist. You can substitute with melted coconut oil or even applesauce for a healthier twist!
Spices: I love the warmth that cinnamon, nutmeg, and ginger bring. If you’re missing spices, a pumpkin pie spice blend can work too, but adjust the amount as it’s more concentrated.
How Do I Achieve the Perfect Swirl in My Pumpkin Chocolate Bread?
Swirling the batter gets that beautiful marbled look! Here’s how to do it:
- After pouring half the batter into the pan, spoon the rest on top. Use a knife or skewer to gently swirl. Go in a circular motion or figure-8 pattern, but don’t overdo it! You want to see both pumpkin and chocolate.
- Just a few swirls will give you a nice marbling effect without blending everything together too much.
Taking your time in this step makes your bread not only tasty but also pretty!
How to Make Pumpkin Chocolate Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup 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 ginger
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup semi-sweet chocolate chips, divided (half for batter, half for topping)
How Much Time Will You Need?
This Pumpkin Chocolate Bread recipe takes about 15 minutes of prep time and 60 to 70 minutes of baking time. Once it’s done baking, let it cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely. In total, you will need around 1 hour and 30 minutes to 1 hour and 45 minutes before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Next, take a 9×5 inch loaf pan and either grease it with a little butter or oil and dust with flour, or simply line it with parchment paper for easy removal later.
2. Mixing the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a whisk to mix everything together until it’s smooth and well combined. This mixture should look nice and creamy!
3. Mixing the Dry Ingredients:
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). This helps to evenly distribute the leavening agents and spices throughout the flour.
4. Combining it All:
Gradually add the dry ingredient mixture into the pumpkin mixture. Use a spatula or spoon to gently fold everything together. Be careful not to overmix; you want just enough mixing to incorporate everything into a nice batter.
5. Adding Chocolate Chips:
Stir in half of the chocolate chips into your batter. This is where things get extra chocolatey and delicious!
6. Pouring the Batter:
Pour half of the batter into your prepared loaf pan. Then, carefully spoon the remaining batter on top. To create a marbled effect, use a knife or skewer to gently swirl the two layers together. Just a few gentle swirls will do the trick!
7. Topping with Chocolate Chips:
Sprinkle the remaining chocolate chips evenly over the top of your batter. This will create a lovely chocolaty crust on top.
8. Baking:
Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with just a few moist crumbs clinging to it.
9. Cooling:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. This step is essential for the bread to set properly!
10. Slice and Enjoy:
Once cooled, slice your Pumpkin Chocolate Bread and enjoy it as is or with a cup of your favorite coffee or tea. It’s perfect for breakfast, snacks, or dessert!
This moist and tender loaf beautifully combines the warm flavors of spiced pumpkin and rich chocolate. The marbled effect adds a delightful twist, making it not just tasty but pretty too! Enjoy every bite!
Can I Substitute Fresh Pumpkin for Pumpkin Puree?
Yes, you can! If using fresh pumpkin, cook, and puree it until smooth. Make sure to drain any excess moisture. Freshly roasted pumpkin will give your bread a delicious taste!
How Should I Store Leftovers?
Store any leftover Pumpkin Chocolate Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for longer freshness.
What Can I Use Instead of Cocoa Powder?
If you’re looking to make a pumpkin-only version, you can omit cocoa powder entirely and adjust the flour to 2 cups. Alternatively, using carob powder can give a similar chocolate flavor without the caffeine.
Can I Add Nuts to This Recipe?
Absolutely! Walnuts or pecans would add a nice crunch. Simply fold in about 1/2 cup of chopped nuts along with the chocolate chips for extra flavor and texture.
