Dark Chocolate Pumpkin Bread
Moist and decadent pumpkin bread with rich dark chocolate, perfect for fall gatherings or cozy treats.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 9×5 inch loaf pan
- Oven
Ingredients
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened dark cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, whisk pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- In another bowl, sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually combine dry ingredients with wet mixture. Stir gently until just combined.
- Fold in dark chocolate chips.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 60–70 minutes, or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For variation, add nuts or swap vegetable oil with coconut oil. Store leftovers in an airtight container for up to 4 days.