Description
Delicious dark chocolate pumpkin bread with warm spices, perfect for fall baking.
Ingredients
Scale
- 2 cups (400 g) granulated sugar
- 1/2 cup (113 g) butter, softened
- 3 large eggs
- 15 ounces (425 g) canned pumpkin (100% pumpkin puree)
- 2 3/4 cups (344 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1 1/2 teaspoons (7 g) baking soda
- 1 teaspoon (6 g) salt
- 3/4 teaspoon (2 g) ground cinnamon
- 1/4 teaspoon (0.5 g) ground cloves
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/2 cup (120 ml) milk
- 12 ounces (340 g) semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line the bottoms of two 8.5 x 4.5 inch loaf pans with parchment paper and spray the sides with cooking spray. Set aside.
- Step 2: In a large mixing bowl, beat together the granulated sugar and softened butter using an electric mixer until the mixture is creamy and light.
- Step 3: Add the large eggs, canned pumpkin puree, and vanilla extract (2 teaspoons) to the creamed mixture. Mix until well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg until evenly combined.
- Step 5: Gradually add the dry flour mixture to the wet pumpkin mixture, alternating with the milk (1/2 cup / 120 ml), starting and ending with the flour mixture. Gently fold to combine after each addition, maintaining a smooth, fluffy batter.
- Step 6: Gently fold in the 12 ounces (340 g) of chocolate chips until they are just incorporated, taking care to keep the chocolate pieces intact.
- Step 7: Divide the batter evenly between the two prepared loaf pans, spreading it out evenly to ensure uniform baking.
- Step 8: Bake in the preheated oven for 45 to 55 minutes. Start checking at 45 minutes by inserting a toothpick into the center of the loaves; the toothpick should come out clean when the bread is ready. If the tops brown too quickly, cover them lightly with foil after 30 minutes of baking.
Notes
- Store the pumpkin bread in an airtight container at room temperature for up to 2 days, away from direct sunlight.
- Store in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Wrap the loaf tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- If the batter seems too thick, add an additional tablespoon of milk to achieve smoother consistency before pouring into the pans.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent the loaf from falling.
- Use fresh baking soda and baking powder for proper leavening to ensure the bread rises well.
- When mixing, alternate adding dry and wet ingredients starting and ending with dry, to keep the batter light and prevent toughness.
- Serve slices of dark chocolate pumpkin bread with Greek yogurt or a simple fruit salad for a balanced snack.
- Pair the bread with a handful of nuts or a cup of herbal tea for a wholesome experience.
- Use leftover bread for pumpkin bread French toast or in breakfast parfaits layered with yogurt and fruit.
- Incorporate into bread pudding or as a topping for ice cream.
- Top slices with a drizzle of melted dark chocolate, a sprinkle of powdered sugar, or a dollop of whipped cream for added richness.
- For a more intense chocolate flavor, substitute half of the chocolate chips with 6 ounces (170 g) of dark chocolate chips.
- Walnuts or pecans (chopped) can be added optionally for crunch and nutty flavor.
- Use 100% pumpkin puree, not pumpkin pie filling, to control sweetness.
- Choose a good-quality all-purpose flour to provide structure.
- Use pure vanilla extract for enhanced flavor depth.
- Select quality semi-sweet chocolate chips (e.g., Ghirardelli or Nestlé) for best melting and taste.
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredients list.
- The recipe contains eggs and chocolate chips, so it is unsuitable for vegan diets.
- This recipe is not dairy-free as chocolate chips may contain milk products.
- The recipe is vegetarian since it contains no meat or animal-derived gelatin.
- This recipe is not nut-free because it includes walnuts or pecans in the ingredient list.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided