Description
A rich and moist quick bread combining the flavors of chocolate and pumpkin, perfect for fall baking and a cozy treat with coffee or tea.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together oil, pumpkin puree, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, stirring until just combined.
- Fold in chocolate chips.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra indulgence, drizzle with melted chocolate before serving.
- Replace chocolate chips with chopped walnuts or pecans for a nutty twist.
- Wrap tightly and store at room temperature for up to 3 days, or freeze for up to 2 months.
- This recipe can also be made into muffins (bake 18–22 minutes).
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American