Moist Chocolate Pumpkin Bread: The Best Fall Treat for Everyone
Indulge in this Moist Chocolate Pumpkin Bread, the perfect fall treat that combines rich chocolate with delicious pumpkin.
Equipment
- Loaf pan
- mixing bowl
- Whisk
Ingredients
- ¼ cup Butter melted and cooled
- 1 teaspoon Vanilla extract
- 1 whole Egg
- ⅓ cup Granulated sugar
- ½ cup Brown sugar
- ½ teaspoon Kosher salt
- ½ cup Greek yogurt
- ½ cup Cocoa powder
- 1 ½ cups Canned pumpkin puree
- 1 cup Flour
- 1 teaspoon Baking soda
- 1 cup Chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- Into a large mixing bowl, add the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour and baking soda, and mix until almost combined.
- Add the chocolate chips and mix until just combined and there are no lumps of flour visible.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips.
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the bread comes out clean.
Notes
Use room temperature ingredients. Measure your flour correctly! Don’t overmix the batter. Line your baking pan with parchment paper. Be patient and let the loaf cool for at least 20 minutes.
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 44gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 278mgPotassium: 243mgFiber: 3gSugar: 29gVitamin A: 5885IUVitamin C: 2mgCalcium: 54mgIron: 2mg
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