Imagine the comforting aroma of spiced pumpkin mingling with rich chocolate wafting through your kitchen.
There’s something about Chocolate Pumpkin Bread that feels like a warm hug on a chilly day.
This easy-to-make treat offers the perfect balance of cozy and indulgent flavors, making it a favorite for all.
As the ingredients come together, they transform into a delightful loaf that promises soft, chocolatey bites.
Let’s bring this delicious bread to life!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 loaf pan
- 1 spatula
- 1 wire rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup water
- 3/4 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and baking Chocolate Pumpkin Bread, you can follow this timeline:
- Preparation Phase (20 minutes total)
- 0 – 5 minutes: Read through the entire recipe to familiarize yourself with the steps and gather all the necessary ingredients and equipment.
- 5 – 10 minutes: Preheat the oven to 350°F (175°C) and grease and flour the loaf pan.
- 10 – 15 minutes: In the large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg).
- 15 – 20 minutes: In the medium mixing bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, water, and vanilla extract.
- Baking Phase (60 minutes)
- 20 – 25 minutes: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chocolate chips gently with a spatula.
- 25 – 30 minutes: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 30 – 90 minutes: Place the loaf pan in the preheated oven and bake for 60 minutes.
- Resting Phase (10 minutes)
- 90 – 100 minutes: Once the baking is complete, let the bread cool in the pan for 10 minutes.
- Cooling Phase
- 100+ minutes: Transfer the bread to a wire rack to cool completely before slicing and serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease and flour a loaf pan.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, water, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chocolate chips gently with a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a creamy contrast to the rich chocolate flavor.
- Vanilla Ice Cream: Serve a slice warm with vanilla ice cream for a delightful hot and cold dessert experience.
- Fresh Berries: Garnish with fresh berries like strawberries or raspberries for a pop of color and tangy sweetness.
- Powdered Sugar Dusting: Lightly dust with powdered sugar for a simple yet elegant presentation.
- Maple Syrup Drizzle: Drizzle with warm maple syrup to enhance the fall flavors and add a touch of sweetness.
Storage
To store Chocolate Pumpkin Bread, place it in an airtight container at room temperature for up to 3 days.
For longer storage, freeze it wrapped in plastic wrap and foil.
Freezing
To freeze Chocolate Pumpkin Bread, wrap slices individually in plastic wrap.
Then, place them in a resealable freezer bag.
Store for up to three months.
Thaw at room temperature before serving.
Reheating
To reheat Chocolate Pumpkin Bread, wrap slices in aluminum foil and warm in a 350°F oven for 10 minutes.
Alternatively, microwave individual slices for 15-20 seconds until heated through.
Final Thoughts
Chocolate Pumpkin Bread is a delightful treat that combines the rich flavors of chocolate with the subtle sweetness of pumpkin.
This dessert is perfect for any occasion, offering a moist texture and a warm, inviting aroma.
The recipe is straightforward, making it accessible even for novice bakers.
To achieve the best results, make certain all ingredients are at room temperature before starting.
This will guarantee a smooth batter and even baking.
The addition of spices like cinnamon and nutmeg enhances the flavor, providing a comforting fall-inspired taste.
Feel free to customize the recipe by adding more chocolate chips or substituting them with nuts for a crunchy texture.
Once baked, the bread can be stored in an airtight container at room temperature for up to three days.
For longer preservation, consider freezing it.
Enjoy this Chocolate Pumpkin Bread as a dessert or a sweet snack, and savor the delightful blend of flavors in every bite.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour for This Bread?
Yes, you can substitute whole wheat flour for all-purpose flour. Use an equal amount, but expect a denser texture. It’s advisable to sift the flour for better aeration, enhancing the bread’s rise and overall crumb structure.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend, ensuring it’s a 1:1 ratio. Verify the blend contains xanthan gum for structure. Mix thoroughly to achieve a cohesive, artistic batter consistency.
Is There a Dairy-Free Alternative for the Chocolate Chips?
You’re seeking a dairy-free option for chocolate chips. Opt for vegan chocolate chips, ensuring they contain cocoa butter instead of milk fat. They melt well, preserving the bread’s moistness and providing that rich, chocolatey experience.
Can I Replace the Vegetable Oil With a Healthier Option?
You can substitute vegetable oil with coconut oil or unsweetened applesauce for a healthier choice. Make certain you melt the coconut oil if solid. This maintains moisture while reducing unhealthy fats, enhancing your bread’s overall nutritional profile.
How Can I Add More Pumpkin Flavor to the Bread?
You can intensify pumpkin flavor by incorporating pumpkin spice or using pumpkin extract. Substitute some water with additional pumpkin puree. This enhances depth and richness, perfectly balancing the chocolate’s sweetness with autumn’s comforting essence.
Chocolate Pumpkin Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Spatula
- 1 Wire rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup water
- 3/4 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, water, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chocolate chips gently with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
