Indulge your senses with a delightful twist on a classic favorite! Our Double Chocolate Pumpkin Bread is not just a seasonal treat; it’s a decadent experience that combines the warm, comforting flavors of pumpkin with rich, velvety chocolate. Imagine sinking your teeth into a moist loaf, bursting with chocolate chips and the essence of fall spices. Perfect for breakfast, dessert, or a cozy afternoon snack, this recipe is sure to become a cherished staple in your kitchen. Ready to elevate your baking game? Let’s dive into the delicious details of this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to aerate the flour and ensures there are no lumps in your dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, you can tent it with aluminum foil.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the Double Chocolate Pumpkin Bread and enjoy it as a delicious treat, either on its own or with a spread of butter or cream cheese.
Tips
- Choose Quality Ingredients: For the best flavor, use high-quality cocoa powder and chocolate chips. Dark chocolate chips work wonderfully for an extra rich taste!
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense bread, so keep it light and airy.
- Perfect Baking Time: Keep an eye on your bread as it bakes. Ovens can vary, so start checking for doneness around the 45-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for a quick treat anytime!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 35mg
