Pumpkin Nut Cocoa Cherry Bread
Indulge in the cozy flavors of fall with our Pumpkin Nut Cocoa Cherry Bread, a moist and flavorful quick bread that’s perfect for breakfast, dessert, or a mid-day treat. This recipe combines rich cocoa powder, warm spices like cinnamon and nutmeg, and naturally sweet pumpkin puree for a delicious base, while crunchy chopped nuts and tart dried cherries add irresistible texture and bursts of flavor in every bite. With a hint of vanilla and a balanced sweetness from granulated and brown sugar, this loaf is baked to perfection in just over an hour, making it a delightful homemade alternative to store-bought options. Whether enjoyed fresh out of the oven or toasted with a pat of butter, this bread is an autumn-inspired treat that’s as easy to make as it is to devour. Perfect for cozy gatherings or as a simple, freezer-friendly snack, it’s the ultimate blend of comfort and decadence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups pumpkin puree (not pumpkin pie filling)
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups chopped nuts (e.g., walnuts or pecans)
- 0.75 cups dried cherries
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 flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
In a separate large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until combined; do not overmix.
Fold in the chopped nuts and dried cherries, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55–65 minutes or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices on their own or with a spread of butter for an extra treat. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 35.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 376 mg | 8% | |
*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.
