Chocolate Pumpkin Bread
This delicious and easy chocolate pumpkin bread is packed with rich pumpkin flavor, warm spices, and dark chocolate chips!
Servings: 12 Servings
Ingredients
- ¼ cup plain yogurt
- ½ cup canned pumpkin puree
- 2 large eggs
- ⅓ cup granulated sugar or a sweetener of your choice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup all purpose flour
- ½ cup whole wheat flour you can use all purpose flour instead
- ½ cup dark chocolate chips divided
Instructions
- Prep. Preheat the oven to 350˚F. Lightly grease a 9x5 loaf pan with cooking spray and set aside.
- Combine the ingredients. In a large mixing bowl, combine the yogurt, pumpkin, eggs, sweetener, vanilla, cinnamon, nutmeg, baking soda, and salt; whisk until completely incorporated. Add the flours and stir until thoroughly combined. Fold in 1/3 cup of the chocolate chips.
- Add the chocolate and transfer the batter to the pan. Fold in 1/3 cup of the chocolate chips. Then, pour the batter into the loaf pan.
- Bake. Add the remaining chocolate chips on top and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before serving. Remove from the oven and let the chocolate pumpkin bread cool in the pan for 10 minutes. Then, remove the bread from the loaf pan and let it cool completely on a cooling rack. Cut and serve.
Notes
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling. And, if you're making your own pumpkin puree, ensure it's well-drained so your bread doesn't turn out too wet.
- Chocolate: The recipe calls for dark chocolate chips, but you can also use whatever you have on hand: semi-sweet, white, or milk chocolate chips for different flavors.
- Do Not Overmix: Overmixing can lead to a tough loaf. When combining the dry and wet ingredients, mix just until they're incorporated.
- Baking Time: Ovens can vary, so check the bread a few minutes before the recommended time. A toothpick inserted in the center of the bread should come out with a few moist crumbs but not wet batter.
- Cooling is Key: Allow the bread to cool in the pan for 10 minutes. This makes removing it easier and ensures the bread continues to set while cooling.
- Customize: Consider adding ingredients like dried cranberries, toasted coconut, orange zest, nuts, and so on for added texture and flavor.
- Parchment Paper: Lining the loaf pan with parchment paper can ensure easy removal and prevent sticking.
- Storing and Freezing: If you plan to freeze the bread, consider slicing it first and then freezing the individual slices. This way, you can grab a slice whenever you crave it without defrosting the entire loaf.
- Serving Suggestion: Warm slices slightly before serving and consider adding a light spread of cream cheese, nut butter, or a drizzle of caramel sauce to enhance the flavors.
Nutrition
Serving: 1slice | Calories: 127kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 164mg | Potassium: 121mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
