This pumpkin chocolate bread is a cozy treat filled with warm spices and rich chocolate. It’s soft, sweet, and perfect for fall—like a hug in bread form!
Whenever I bake this, my house smells amazing! I can’t resist sneaking bits while it cools. Enjoy it warm with a pat of butter for extra yumminess!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your bread. If you’re looking for a gluten-free option, almond flour or a gluten-free blend can work well, but you’ll need to adjust the liquid slightly.
Pumpkin Puree: Always go for canned pumpkin puree rather than pumpkin pie filling, as the latter contains added sugars and spices. If fresh pumpkin is available, you can puree it after roasting, which adds a lovely flavor.
Butter: I love using unsalted butter for more control over the saltiness. For a dairy-free version, coconut oil or a plant-based butter substitute works nicely.
Sugar: You can reduce the sugar to 3/4 cup if you like it less sweet, or swap it for brown sugar for a deeper flavor. Coconut sugar is a great alternative if you want something more natural.
Chocolate Chips: Semi-sweet chocolate is perfect, but feel free to experiment with dark chocolate or even white chocolate chips for a different twist. You can omit them for a lower-sugar version.
How Can I Achieve the Best Texture for My Pumpkin Bread?
The texture of pumpkin chocolate bread is key to its enjoyment! To ensure it’s perfectly moist and fluffy, pay attention to a few important steps:
- Use room temperature ingredients; this helps them mix together smoothly.
- Don’t overmix your batter. Once you add the dry ingredients, mix gently until just combined. Overmixing can lead to a dense bread.
- Consider adding sour cream or yogurt for extra moisture. It helps produce a tender crumb!
- Keep an eye on the baking time. Check around the 50-minute mark—every oven is different!
Let the bread cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes slicing much easier. Enjoy your delicious creation!
How to Make Delicious Pumpkin Chocolate Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (reduce to 3/4 cup if you prefer less sweetness)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or plain yogurt (optional, for extra moisture)
Mix-Ins:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delightful pumpkin chocolate bread takes about 15 minutes to prepare and then 55-65 minutes to bake. Don’t forget to account for cooling time! Overall, plan for about 2 hours from start to finish, including cooling.
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first—preheat your oven to 350°F (175°C). While it’s heating up, grab your 9×5 inch loaf pan. Grease it with butter or cooking spray, and then lightly flour it or line it with parchment paper. This will ensure your bread slides right out after baking!
2. Mixing the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, pumpkin pie spice, and salt. Use a whisk to mix everything together until it’s nicely combined. This will help evenly distribute the baking soda and spices throughout the bread.
3. Creaming the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer (or stand mixer) until the mixture is light and fluffy. This should take about 2-3 minutes. It’s all about creating that airy texture!
4. Adding in the Eggs:
Crack the eggs into the butter and sugar mixture, one at a time. Make sure to beat well after adding each egg, so everything blends together nice and smooth.
5. Mixing in the Flavor Heroes:
Stir in the pumpkin puree and vanilla extract. Mix until combined. If you’re adding sour cream or yogurt for moisture, now’s the time to include it too!
6. Combining Dry and Wet Ingredients:
Now, gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Mix gently until everything is just combined! Remember, don’t overmix; a few lumps are okay, as it will give your bread a lighter texture.
7. Adding Chocolate Chips:
Time to make it indulgent! Gently fold in the chocolate chips. Make sure they’re evenly distributed in the batter—who doesn’t love a little chocolate in every bite?
8. Pouring and Topping:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. For some extra chocolate goodness, sprinkle a few more chocolate chips on top!
9. Baking the Bread:
Place your loaf pan in the preheated oven and bake for 55-65 minutes. Keep an eye on it after about 50 minutes—insert a toothpick into the center, and it’s done when it comes out clean or with a few moist crumbs.
10. Cooling It Down:
Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. This helps it set up. Then, gently transfer it to a wire rack to cool completely before slicing.
11. Enjoying Your Creation:
Serve slices warm or at room temperature. Make sure to savor those melty, shiny chocolate chips on top; they make every bite a little piece of heaven!
Bon Appétit!
There you go! You’ve just made a cozy loaf of pumpkin chocolate bread. Perfect for breakfast, an afternoon snack, or a delightful dessert. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it until soft, then puree it. Just make sure to measure out 1 cup for the recipe. Fresh pumpkin will add a lovely, homemade flavor!
Can I Substitute Whole Wheat Flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour, but keep in mind that the bread may be denser. You might want to add a little extra moisture, like an additional tablespoon of yogurt or sour cream.
How Do I Store Leftovers?
Store leftover pumpkin chocolate bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add chopped walnuts or pecans—about 1/2 cup works great. You can also mix in dried fruits like cranberries for an extra flavor twist. Just be sure to adjust the chocolate chips accordingly!
