Description
Discover the best moist chocolate pumpkin bread that combines rich cocoa flavor with the nutritional benefits of pumpkin. Perfect for fall, breakfast, or a delightful dessert, this easy recipe yields a moist, tasty treat everyone will love.
Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 cup of granulated sugar
- ¾ cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1 cup of canned pumpkin puree
- ½ cup of vegetable oil
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in chocolate chips if using. Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure you do not overbake to keep the bread moist.
- Cover loosely with foil halfway through baking if the top darkens too quickly.
- Use pure canned pumpkin puree without additives for the best moisture.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg