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+ servings

Chocolate Pumpkin Bread

Chocolate pumpkin quick bread is a real fall treat. Bake a loaf to enjoy for breakfast, brunch, or dessert.

Recipe from Two Peas & Their Pod

4.66 from 20 votes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 3/4 cup  packed light brown sugar
  • 1/2 cup canola oil or vegetable oil
  • 1/4 cup buttermilk at room temperature
  • 2 large eggs at room temperature, slightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup  semisweet chocolate chips divided

Instructions
 

  • Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
  • In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir until smooth and combined.
  • Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
  • Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven times will vary so make sure you check it at 50 minutes to be safe.
  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  • Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.