Description
This Moist Chocolate Pumpkin Bread combines rich cocoa and sweet pumpkin puree, resulting in a deliciously tender and flavorful loaf. Enhanced with Greek yogurt and studded with melty chocolate chips, this easy-to-make bread is perfect for fall or any time you crave a moist, chocolatey treat.
Ingredients
Scale
Wet Ingredients
- ¼ cup Butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 Egg
- 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 All-purpose flour
- 1 teaspoon Baking soda
Add-ins
- 1 cup Chocolate chips, plus extra for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper to ensure easy release of the bread after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Whisk until the mixture is smooth and well combined.
- Add Dry Ingredients: Gently fold in the flour and baking soda until just combined, taking care not to overmix to keep the bread moist and tender.
- Incorporate Chocolate Chips: Stir in the chocolate chips until there are no visible lumps of flour and the batter is evenly mixed.
- Transfer Batter and Top: Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle extra chocolate chips on the surface for a decadent finishing touch.
- 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: Allow the bread to cool in the pan for at least 20 minutes before removing and slicing. This resting time helps the bread set and prevents crumbling.
Notes
- Use room temperature ingredients to ensure proper mixing and a uniform batter.
- Measure flour properly by spooning it into the measuring cup and leveling with a knife to avoid dense bread.
- Avoid overmixing the batter to prevent developing gluten, which can make the bread dry and tough.
- Lining the pan with parchment paper helps with even baking and easy removal of the loaf.
- Let the bread cool for at least 20 minutes for the best texture and to prevent crumbling when slicing.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
