Chocolate Almond Pumpkin Bread
Delight in the rich, autumn-inspired flavors of Chocolate Almond Pumpkin Bread, a perfectly spiced treat that combines the warmth of pumpkin, the decadence of cocoa, and the crunch of sliced almonds. This moist and tender loaf is elevated with semi-sweet chocolate chips and aromatic spices like cinnamon and nutmeg, creating a balance of sweet and nutty perfection. With just 15 minutes of prep and a deliciously fragrant hour in the oven, this easy-to-make quick bread is perfect for cozy mornings, festive gatherings, or an indulgent snack. Serve it warm with a smear of butter or enjoy it as a satisfying dessert—you can’t go wrong with this seasonal favorite!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.25 cups cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cups brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 0.75 cups semi-sweet chocolate chips
- 0.5 cups sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another large bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until the mixture is smooth and slightly thickened.
Add the pumpkin puree, vegetable oil, and vanilla extract to the wet ingredients. Mix well until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or spoon just until incorporated. Do not overmix.
Fold in the chocolate chips and sliced almonds gently, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve! This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
4032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 565.7 g | 206% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 350.3 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 467 mg | 36% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1799 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
