Name: Moist Chocolate Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/4 cup butter (melted and cooled); 1 tsp vanilla extract; 1 egg; 1/3 cup granulated sugar; 1/2 cup brown sugar; 1/2 tsp kosher salt; 1/2 cup Greek yogurt; 1/2 cup cocoa powder; 1 1/2 cups canned pumpkin puree; 1 cup flour; 1 tsp baking soda; 1 cup chocolate chips

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why make this recipe

Moist Chocolate Pumpkin Bread combines the richness of chocolate with the natural sweetness of pumpkin. This delightful treat is perfect for breakfast, an afternoon snack, or a dessert. The pumpkin not only adds moisture but also provides a subtle flavor that pairs beautifully with chocolate. Plus, it’s a great way to sneak some veggies into your diet!

how to make Moist Chocolate Pumpkin Bread

Ingredients :

1/4 cup butter (melted and cooled)
1 tsp vanilla extract
1 egg
1/3 cup granulated sugar
1/2 cup brown sugar
1/2 tsp kosher salt
1/2 cup Greek yogurt
1/2 cup cocoa powder
1 1/2 cups canned pumpkin puree
1 cup flour
1 tsp baking soda
1 cup chocolate chips

Directions :

Preheat your oven to 180°C (350°F) and prepare a loaf pan by lining it with parchment paper.
In a large mixing bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Mix these ingredients well with a whisk until they are fully combined.
Next, add the flour and baking soda to the mixture. Stir until almost combined, but be careful not to overmix.
Gently fold in the chocolate chips until just combined and no lumps of flour are visible.
Pour the batter into the prepared loaf pan, and sprinkle some extra chocolate chips on top for good measure!
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the bread comes out clean.

how to serve Moist Chocolate Pumpkin Bread

Serve the Moist Chocolate Pumpkin Bread warm or at room temperature. It’s delicious on its own, but you can also enjoy it with a spread of butter or cream cheese. A scoop of vanilla ice cream on the side makes it a lovely dessert!

how to store Moist Chocolate Pumpkin Bread

To store the bread, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to three days. For longer storage, place it in an airtight container or freezer bag and freeze it for up to three months. Thaw it overnight in the fridge when you’re ready to enjoy it again.

tips to make Moist Chocolate Pumpkin Bread

Make sure your ingredients are at room temperature for easier mixing.
Don’t overmix the batter; this will keep the bread light and tender.
Use high-quality cocoa powder for the best chocolate flavor.
Feel free to adjust the amount of chocolate chips based on your preference—add more for extra chocolatey goodness!

variation

You can add nuts like walnuts or pecans for added crunch. For a spicier flavor, consider adding cinnamon or pumpkin pie spice to the batter.

FAQs

Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
A1: Yes, you can use fresh pumpkin puree. Just make sure it’s well-pureed and not too watery.

Q2: Can I use a gluten-free flour substitute?
A2: Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour.

Q3: How can I make this recipe dairy-free?
A3: Replace the butter with a dairy-free alternative and use a dairy-free yogurt. Enjoy your dairy-free version of the bread!