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Moist Chocolate Pumpkin Bread

Moist Chocolate Pumpkin Bread

Enjoy the delightful combination of rich chocolate and warm pumpkin in this Moist Chocolate Pumpkin Bread, perfect for fall!
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree Canned or homemade, strained if fresh.
  • 2 cups All-Purpose Flour Self-rising or cake flour can be used.
  • 1 teaspoon Baking Soda Standard measurement for best results.
  • 1/2 cup Unsalted Butter Melted and cooled.
  • 1/2 cup Greek Yogurt Plain yogurt or sour cream can substitute.
  • 1/2 cup Dutch Process Cocoa Powder Natural cocoa powder can also be used.
  • 1 cup Granulated Sugar Caster sugar can be used for finer texture.
  • 1/2 cup Brown Sugar Adds rich texture and depth.
  • 1 large Egg Room temperature for better mixing.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1/2 teaspoon Kosher Salt Balances sweetness.
  • 1 cup Chocolate Chips Use dark, milk, or semisweet.

Equipment

  • Loaf pan
  • mixing bowl
  • whisk
  • spatula
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a loaf pan with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, Greek yogurt, melted butter, egg, vanilla extract, granulated sugar, brown sugar, and kosher salt. Whisk until smooth.
  3. Sift the Dutch process cocoa powder into the wet mixture, then gradually add the flour and baking soda. Fold gently until just combined.
  4. Fold in the chocolate chips into the batter until evenly distributed.
  5. Pour the batter into the prepared loaf pan, spreading it evenly, and optionally sprinkle more chocolate chips on top.
  6. Bake for 50-60 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  7. Let the bread cool in the pan for at least 20 minutes before transferring it to a wire rack to cool completely.

Notes

Room temperature ingredients ensure a smoother batter. Avoid overmixing to keep the bread tender. Use parchment paper for easy removal.