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Moist Chocolate Pumpkin Bread Recipe

Moist Chocolate Pumpkin Bread Recipe
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★★★★★

5.2 from 27 reviews

This Moist Chocolate Pumpkin Bread is a perfect blend of rich cocoa and autumnal pumpkin flavors, delivering a tender and flavorful loaf that’s perfect for breakfast, snack, or dessert. Made with Greek yogurt for added moisture and a combination of granulated and brown sugar for balanced sweetness, this bread features melty chocolate chips throughout and on top for an indulgent treat.

Ingredients

Scale

Wet Ingredients

  • ¼ cup Butter, melted and cooled
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • ½ cup Greek yogurt
  • 1 ½ cups Canned pumpkin puree

Dry Ingredients

  • ⅓ cup Granulated sugar
  • ½ cup Brown sugar
  • ½ teaspoon Kosher salt
  • ½ cup Cocoa powder
  • 1 cup All-purpose flour
  • 1 teaspoon Baking soda

Additional

  • 1 cup Chocolate chips (plus extra for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Whisk together until the mixture is smooth and well blended.
  3. Add Dry Ingredients: Sift the flour and baking soda into the bowl. Stir gently until the mixture is almost fully combined, being careful not to overmix to keep the bread tender.
  4. Fold in Chocolate Chips: Add the chocolate chips to the batter and mix just until they are evenly distributed and there are no lumps of flour visible.
  5. Pour and Top: Pour the batter into the prepared loaf pan and scatter a handful of extra chocolate chips on top for a lovely finishing touch.
  6. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  7. Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • Ensure the melted butter is cooled before mixing to avoid cooking the egg.
  • You can substitute all-purpose flour with a gluten-free flour blend if preferred.
  • Keep an eye on the baking time as ovens vary; start checking at 50 minutes.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a nuttier flavor, try adding ½ cup chopped walnuts or pecans.

Nutrition

Keywords: chocolate pumpkin bread, moist pumpkin bread, chocolate chip pumpkin loaf, fall baking, autumn bread recipe

Find it online: https://stirringwithstella.com/moist-chocolate-pumpkin-bread-recipe/