Fluffy, Rich, and cozy! This fudgy chocolate pumpkin bread combines two of the best – pumpkin and dark chocolate – for a decadent twist on a fall staple! A warm slice will make you want to curl up with a plaid blanket and a hot cup of coffee on a brisk fall morning!
Why Chocolate?
Chocolate doesn’t need to explain itself. But I’ll give it a go for those of you actually reading this. Cinnamon has long been a perfect match for chocolate. The woody, spicy aroma of cinnamon enhances and balances the sweet boldness of chocolate. It’s effect in this recipe is subtle, yet prominent, and turns a flavor we love year-round into one that feels as though it was made for the season.
Along with cinnamon in this recipe are your other MVP’s of the traditional “pumpkin pie spice” blend: Cinnamon, nutmeg, cloves, and allspice. The earthy aroma of these spices together bring out the cozy factor in this decadent loaf!
What else is in the chocolate pumpkin bread?
Here’s a list of what you’ll need to bring this loaf to life in your home (as well as some substitutions)!
- Butter (softened)
- Flour
- Brown sugar
- Buttermilk (or regular milk mixed with a teaspoon of lemon juice or vinegar)
- Cocoa Powder
- Dark chocolate (hand chopped or chips)
- Pumpkin puree
- Baking soda
- Baking powder
- Sea Salt
- Pumpkin pie spice
- Eggs
- Optional – sourdough discard (does not alter consistency but gives a little more of a tang of flavor!) No need to adjust the recipe at all if added, simply tack on an additional 5 minutes of cook time!
Looking for More?
Here are some of my favorite fall inspired recipes!
- Easy Cranberry Apple Crisp
- Slow-Cooker Autumn Harvest Bowl
- Triple Meat Texas Beer Chili
- Brussel Sprout Hash
- Cast Iron Skillet Turkey Pot Pie
Chocolate Pumpkin Bread
Equipment
- standard loaf pan
Ingredients
- 1 can pumpkin puree
- 1/2 c butter softened
- 1 1/4 c flour
- 1/2 c cocoa powder
- 2 eggs
- 1/2 c buttermilk (or regular milk with tsp vinegar or lemon juice)
- 1 c brown sugar packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 c chopped dark chocolate bar (or chocolate chips)
- 1/2 c sourdough discard *optional
Instructions
- Preheat oven to 350. If you need to sub regular milk for buttermilk, prepare that now by mixing 1/2 c milk with 1 tsp lemon juice or vinegar. let sit for 5 minutes to coagulate.
- Whisk together wet ingredients (pumpkin, butter, eggs, sugar, buttermilk, discard if using). Then pour dry ingredients (flour, spices, baking soda, baking powder, cocoa powder, salt) over the top of the wet and toss together slightly before folding into the wet ingredients to combine. Do not overmix!
- Chop up a dark chocolate bar with a knife (or use chocolate chips) and fold into the batter.
- Butter a loaf pan and pour the batter in. Sprinkle a few more chocolate chunks over the top. Bake at 350 for 65-75 minutes (until knife comes out completely clean).
