Description
A delightful blend of dark chocolate and pumpkin, perfect for fall and versatile enough for breakfast or dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup sugar
- ½ cup packed brown sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
- Combine the sugars, pumpkin puree, oil, eggs, and vanilla in a large bowl, mixing until smooth.
- Incorporate the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing.
- Fold in the dark chocolate chips, if using.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with whipped cream or chocolate ganache. Store wrapped at room temperature for up to three days, refrigerate for one week, or freeze for three months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: bread, dessert, chocolate, pumpkin, fall baking