Description
This moist chocolate pumpkin bread combines rich cocoa, warm spices, and pumpkin puree for a soft, tender loaf packed with gooey chocolate chips. Perfect for fall or any time you crave a comforting, chocolaty treat.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt (room temperature)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup Dutch-process cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 180°C (350°F). Line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, vanilla extract, melted butter, salt, egg, granulated sugar, brown sugar, and cocoa powder until smooth.
- Add flour and baking soda. Mix until almost combined.
- Fold in chocolate chips until no flour lumps remain.
- Pour batter into prepared loaf pan and top with extra chocolate chips.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best texture.
- Do not overmix the batter to keep the bread moist.
- Measure flour by spooning and leveling, not scooping directly.
- Line the loaf pan with parchment paper for even baking and easy release.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
