Name: Delicious Chocolate Pumpkin Bread Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 2 loaves
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 tsp baking powder; 1 tsp baking soda; 4 tsp pumpkin pie spice; 2 cups canned pumpkin puree; ⅔ cup packed brown sugar; ⅔ cup granulated sugar; 1 cup unsweetened applesauce; 3 large eggs; 1 tbsp pure vanilla extract; 2 cups semi-sweet chocolate chips

Chocolate Pumpkin Bread is a fall favorite for a reason, and this recipe takes that beloved classic to a whole new level of deliciousness. Imagin extracte the comforting embrace of warm spices mingling with the rich decadence of chocolate, all baked into a moist, tender loaf that screams cozy autumn afternoons. It’s no wonder why so many of us eagerly await pumpkin season to whip up this delightful treat. This isn’t just any bread; it’s an experience. The subtle sweetness of pumpkin puree creates a wonderfully moist crum extractb, while the dark chocolate chips melt into gooey pockets of pure joy, making every single bite an absolute revelation. What truly makes this Chocolate Pumpkin Bread special is the perfect balance of flavors – it’s not overly sweet, allowing the natural essence of pumpkin and the deep cocoa notes to shine through beautifully. Get ready to fall in love all over again with this irresistible creation.

Ingredients:

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin
⅔ cup packed brown sugar
⅔ cup granulated sugar
1 cup unsweetened applesauce (or vegetable oil)
3 large eggs
1 tbsp pure vanilla extract
2 cups semi-sweet chocolate chips

Preparing the Chocolate Pumpkin Bread Batter

Step 1: Combine Dry Ingredients

The first step in creating this delicious Chocolate Pumpkin Bread is to get all of our dry ingredients properly combined. In a large mixing bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Now, for that signature warm, spiced flavor that screams autumn, add in the 4 teaspoons of pumpkin pie spice. Whisk everything thoroughly until it’s evenly distributed. This ensures that all of your leavening agents and spices are spread throughout the flour, which is crucial for a consistent rise and flavor in your final loaf. It’s a good idea to sift your flour if you want an extra light and tender crum extractb, though it’s not strictly necessary for this recipe. Make sure there are no clumps of baking soda or powder.

Step 2: Mix Wet Ingredients and Pumpkin

Next, in a separate, even larger bowl, we’re going to combine the wet ingredients and our star ingredient, pumpkin. Add the 2 cups of canned pumpkin. It’s important to use canned pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices. To this, add the ⅔ cup of packed brown sugar and the ⅔ cup of granulated sugar. Then, pour in the 1 cup of unsweetened applesauce or your chosen oil. For a slightly lighter bread, applesauce is a fantastic choice and also adds a subtle moisture. If you prefer a richer texture, vegetable oil works beautifully. Add the 3 large eggs, cracking them one at a time into the bowl, and finally, the 1 tablespoon of pure vanilla extract. Whisk these ingredients together vigorously until they are well combined and the sugars have started to dissolve. You’re looking for a smooth, uniform mixture.

Step 3: Combine Wet and Dry Mixtures

Now it’s time to bring our two mixtures together. Pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula or a wooden spoon, gently fold the ingredients together. It’s important not to overmix here. Mix just until the dry ingredients are incorporated and you no longer see streaks of flour. Overmixing can develop the gluten in the flour too much, resulting in a tougher bread. A few small lumps are perfectly fine and even desirable. The batter will be quite thick at this stage, which is exactly what we want for a dense and moist loaf.

Step 4: Incorporate the Chocolate Chips

This is where our Chocolate Pumpkin Bread truly earns its name! Gently fold in the 2 cups of semi-sweet chocolate chips. Again, use your spatula and fold them in just until they are distributed throughout the batter. You want to ensure there are pockets of melty chocolate goodness in every slice. If you’re feeling adventurous, you could also add a handful of chopped pecans or walnuts at this stage for an added crunch, but the pure chocolate is absolutely divine. Reserve a small handful of chocolate chips to sprinkle on top of the batter before baking for an extra chocolatey finish.

Step 5: Bake the Chocolate Pumpkin Bread

Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans, or line them with parchment paper for easy removal. Divide the batter evenly between the two prepared pans. If you reserved some chocolate chips, sprinkle them over the top of the batter in each pan. Place the pans in the preheated oven. Bake for approximately 50 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaves comes out clean. The baking time can vary depending on your oven, so start checking around the 50-minute mark. If the tops start to brown too quickly, you can loosely tent them with aluminum foil. Once baked, let the loaves cool in their pans for about 10-15 minutes before carefully inverting them onto a wire rack to cool completely. This prevents them from becoming soggy on the bottom. Ensure the bread is completely cool before slicing for the best texture.

Conclusion:

We hope you absolutely loved learning how to make our delicious Chocolate Pumpkin Bread! This recipe strikes the perfect balance between moist, spiced pumpkin and rich, decadent chocolate, making it a true fall favorite that you’ll want to bake again and again. It’s surprisingly simple to whip up, perfect for both begin extractner and experienced bakers looking for a comforting treat. Whether you’re enjoying a quiet morning with a cup of coffeegin extract bringing a dessert to a gathering, this bread is sure to impress. We truly encourage you to give it a try and customize it to your liking!

For serving, we think it’s divine on its own, but you can also elevate it with a dollop of whipped cream, a drizzle of chocolate ganache, or even a light cream cheese frosting. For variations, consider adding a handful of chocolate chips to the batter for extra gooeyness, or swapping out some of the flour for almond flour for a nuttier flavor profile. A sprinkle of toasted pecans on top before baking adds a wonderful crunch. Don’t be afraid to experiment and make this Chocolate Pumpkin Bread your own!

FAQs:

How can I store Chocolate Pumpkin Bread?

Once completely cooled, you can store your Chocolate Pumpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then in foil, and it will keep in the refrigerator for up to a week, or freeze it for up to 3 months. Thaw overnight in the refrigerator before enjoying.

Can I make this recipe gluten-free?

Yes, you can! To make a gluten-free version of our Chocolate Pumpkin Bread, substitute a good quality gluten-free all-purpose flour blend that contains xanthan gum. You may need to adjust the baking time slightly, so keep an eye on it and test for doneness with a toothpick.