This Chocolate Pumpkin Bread is not just a recipe, it’s a seasonal embrace in every slice. Perfect for breakfast, an afternoon snack, or even dessert, this loaf is as versatile as it is delicious.
Ingredients
Scale:
2 cups All-purpose flour
½ cup Cocoa powder
1 cup Granulated sugar
1 tsp Baking soda
1 tsp Baking powder
½ tsp Salt
1 tsp Cinnamon
½ tsp Nutmeg
1 cup Pumpkin puree
2 large Eggs
½ cup Vegetable oil
1 tsp Vanilla extract
½ cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
In another bowl, combine the pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. If you choose to add chocolate chips, fold them in at this stage.
Transfer the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
