Chocolate Pumpkin Bread
Chocolate Pumpkin Bread combines the flavors of pumpkin spice and swirls of rich chocolate to create a moist, easy, quick bread. It's a great fall loaf, for breakfast, brunch, or dessert.
Servings 8 slices
- 1½ cup all-purpose flour
- ¼ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 pinch ground cloves
- 1 cup sugar
- 1 cup 100% pumpkin puree like Simply Organic Solid Packed Pumpkin
- 1/3 cup coconut oil melted
- 2 large eggs room temperature
- ¼ cup buttermilk
- 2 Tbsp. cocoa powder
- ¾ cup chocolate chips melted
Spray loaf pan with nonstick spray.
Preheat oven to 350° F.
Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cloves in medium bowl. Set aside.
Combine sugar, pumpkin puree, and oil in mixing bowl at medium speed until it reaches an even consistency.
Add eggs, one at a time, letting the mixer run for 30 seconds in between each addition.
Turn mixer to low and add 1/3 of dry mixture.
Add ½ of buttermilk.
Add dry mixture. Add buttermilk. Add remaining dry mixture.
Chocolate Pumpkin Bread Assembly
Add ½ of chocolate-free batter to prepared loaf pan and spread to create even layer.
Add ¾ of chocolate batter on top and spread to create even layer.
Add remaining chocolate-free layer, spread evenly.
Add remaining chocolate layer, spread evenly.
Bake for 55 minutes or until knife inserted into loaf comes out clean.
Let cool on cooling rack for 5-7 minutes then remove from pan and let cool fully.
Serving: 1slice | Calories: 352kcal