Pumpkin Chocolate Loaf
Indulge in the perfect harmony of autumnal warmth and rich decadence with this Pumpkin Chocolate Loaf! This recipe combines the cozy flavors of spiced pumpkin puree with the deep, luxurious essence of cocoa, creating a moist, tender loaf that’s studded with melty semi-sweet chocolate chips. Infused with cinnamon, nutmeg, and ginger, each slice bursts with fall-inspired aromas, making it an irresistible treat for a chilly morning or a cozy dessert. Simple to prepare in just 15 minutes of prep time, this loaf bakes to perfection in under an hour, filling your kitchen with a comforting aroma that will have everyone eagerly waiting. Whether served fresh with a hot cup of coffee or wrapped up for gifting, this pumpkin chocolate loaf will become your go-to seasonal bake. Keywords: pumpkin chocolate loaf, fall dessert, spiced pumpkin bread, chocolate chip loaf, easy loaf recipes.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, and vegetable oil until smooth and well combined.
Add the eggs and vanilla extract to the wet mixture, and whisk until fully incorporated.
Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing, as this can make the loaf dense.
Fold in the chocolate chips, reserving a small handful for topping, if desired.
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips over the top for a decorative touch.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 47.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 298 mg | 6% | |
*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.
