Description
This Moist Chocolate Pumpkin Bread is a delightful blend of rich cocoa and smooth pumpkin puree, resulting in a moist, tender loaf that melts in your mouth. Enhanced with Greek yogurt and studded with chocolate chips, this bread is perfect for a comforting snack or a festive dessert. The recipe emphasizes simple steps, room-temperature ingredients, and careful mixing to achieve a perfectly soft texture with a delicious chocolate-pumpkin flavor.
Ingredients
Scale
Wet Ingredients
- ¼ cup Butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 Egg (room temperature)
- ½ cup Greek yogurt
- 1 ½ cups Canned pumpkin puree
Dry Ingredients
- ⅓ cup Granulated sugar
- ½ cup Brown sugar
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- 1 cup Flour
- 1 teaspoon Baking soda
Add-ins
- 1 cup Chocolate chips
- Extra chocolate chips for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper to ensure the bread bakes evenly and releases easily once done.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually add the flour and baking soda to the wet mixture. Mix gently until just combined, being careful not to overmix to keep the bread moist.
- Fold in Chocolate Chips: Stir in the chocolate chips until they are evenly distributed throughout the batter and no lumps of flour remain visible.
- Transfer and Top: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle extra chocolate chips over the surface for added texture and flavor.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and allow the loaf to cool in the pan for at least 20 minutes before removing it. This resting time helps the bread firm up and prevents it from crumbling when sliced.
Notes
- Use room temperature ingredients like eggs and butter to ensure a uniform mixture and optimal baking results.
- Measure flour correctly by stirring to aerate it, spooning into the measuring cup, and leveling with a knife instead of scooping directly.
- Do not overmix the batter to avoid gluten development which can make the bread dense and dry.
- Line the baking pan with parchment paper to help the loaf bake evenly and to facilitate easy removal.
- Be patient and let the bread cool for at least 20 minutes before slicing to ensure it holds together well and reveals its moist texture.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
