Moist Chocolate Pumpkin Bread (Print)
Soft chocolate pumpkin bread with gooey chips and rich cocoa. Perfectly moist, layered with warm pumpkin and chocolate.
# What You'll Need:
01 -
¼ cup melted and cooled butter
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1 teaspoon vanilla extract
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1 large egg
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⅓ cup granulated sugar
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½ cup brown sugar
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½ teaspoon kosher salt
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½ cup Greek yogurt
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½ cup unsweetened cocoa powder, sifted
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1 ½ cups canned pumpkin puree
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1 cup all-purpose flour
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1 teaspoon baking soda
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1 cup chocolate chips
# How to Make It:
01 -
Preheat an oven to 180°C (350°F) and prepare a loaf pan with parchment paper.
02 -
In a large mixing bowl, combine pumpkin puree, Greek yogurt, vanilla extract, melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Mix thoroughly with a whisk until well combined.
03 -
Add the flour and baking soda to the wet mixture. Mix gently until almost combined.
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Fold in the chocolate chips and mix until no lumps of flour remain. Do not overmix.
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Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips over the top.
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Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
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Allow the loaf to cool in the pan for at least 20 minutes before removing and slicing to serve.
# Additional Notes:
01 -
Use room temperature ingredients for better mixing and even baking.
02 -
Measure flour correctly by spooning it into the measuring cup and leveling it.
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Avoid overmixing to prevent a dense texture.
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Line the baking pan with parchment paper to ensure easy removal and even baking.
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Let the bread cool for at least 20 minutes to ensure it remains firm and doesn't crumble.