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–+ servings

Chocolate Pumpkin Bread

www.craftycookingmama.com
This Chocolate Pumpkin Bread has all the warm flavors of the season. A tender, moist quick bread, perfectly pumpkin spiced with the richness of cocoa.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Course baked goods
Cuisine American
Servings 8

Equipment

  • loaf pan 9"x5"
  • parchment paper optional
  • 2 mixing bowls

Ingredients
  

Dry Ingredients

  • 1 1/2 cup all-purpose flour
  • 6 tablespoon cocoa powder natural, unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground clove

Wet Ingredients

  • 1 15 oz can pumpkin puree 1 3/4 cup pumpkin puree
  • 1 1/3 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1/4 cup melted butter cooled to room temp
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup dark or semi-sweet chocolate chips optional - reserve 1-2 tablespoon to sprinkle on top of bread

Instructions
 

  • Preheat oven to 350°F. Prep loaf pan by either lining with parchment paper or greasing/spraying with nonstick cook spray.
  • In a large mixing bowl - whisk together all dry ingredients. Flour, cocoa powder, baking soda, salt, baking powder, cinnamon, nutmeg, ginger & clove.
  • In a separate mixing bowl - mix together wet ingredients (except chocolate chips). Pumpkin, sugar, eggs, melted butter, applesauce and vanilla extract.
  • Add wet mixture (pumpkin mixture) into dry mixture. Stir until just combined. Do not over mix.
  • Fold in chocolate chips.
  • Spoon/scrape batter into prepared loaf pan. Sprinkle with reserved chocolate chips (if desired)
  • Bake 55 - 65 minutes or until a wooden toothpick inserted into the center of the bread comes out clean.
  • Place on a wire rack to cool for 15 minutes. Remove bread from pan. Allow to cool on wire rack. Once cool, bread can be covered or stored in airtight container for a few days. This bread freezes well.

Notes

This recipe uses pumpkin puree - not pumpkin pie filling. 
Use 1 3/4 teaspoon if using pumpkin pie spice instead of separate spices.
It's important to not overmix quick bread. Overmixing will result in a tougher bread.
When checking for doneness with toothpick - keep in mind that there's chocolate chips in the bread. You're looking for a toothpick clean of crumb (you may see melted chocolate)
 
Keyword chocolate, pumpkin, quick bread
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