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Moist Chocolate Pumpkin Bread Recipe

Moist Chocolate Pumpkin Bread Recipe
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★★★★★

4.8 from 5 reviews

This Moist Chocolate Pumpkin Bread combines the rich, deep flavor of cocoa with the natural sweetness and moisture of pumpkin puree. Enhanced with Greek yogurt and studded with chocolate chips, this bread is perfect for a cozy breakfast or a delightful snack. The recipe yields a tender, flavorful loaf that balances chocolatey indulgence with wholesome autumnal ingredients.

Ingredients

Scale

Main Ingredients

  • 1/4 cup Butter (melted and cooled)
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1/3 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Greek yogurt
  • 1/2 cup Cocoa powder
  • 1 1/2 cups Canned pumpkin puree
  • 1 cup Flour
  • 1 tsp Baking soda
  • 1 cup Chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mix Wet Ingredients: In a large mixing bowl, combine pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Use a whisk to blend everything thoroughly until smooth and homogenous.
  3. Add Dry Ingredients: Add the flour and baking soda to the mixture and gently mix until just combined. Avoid overmixing to keep the bread tender.
  4. Fold in Chocolate Chips: Stir in the chocolate chips gently until no flour lumps remain and the chips are evenly distributed throughout the batter.
  5. Pour Batter into Pan: Transfer the batter into the prepared loaf pan and sprinkle extra chocolate chips on top for added texture and flavor.
  6. Bake Until Done: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.

Notes

  • Ensure the melted butter is cooled before adding to the wet ingredients to avoid cooking the egg.
  • You can substitute regular yogurt for Greek yogurt, but Greek yogurt provides extra moisture and protein.
  • Check the bread at 50 minutes to prevent overbaking, as oven temperatures vary.
  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
  • For a dairy-free version, substitute butter with coconut oil and use a dairy-free yogurt alternative.

Nutrition

Keywords: pumpkin bread, chocolate pumpkin bread, moist pumpkin bread, chocolate chip pumpkin bread, fall baking, autumn bread

Find it online: https://thefoodrecipe.com/moist-chocolate-pumpkin-bread-recipe/