. Moist Chocolate Pumpkin Bread – esrecipes

Moist Chocolate Pumpkin Bread

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The aroma of cinnamon, nutmeg, and warm pumpkin filling my kitchen… that’s my happy place. I remember as a kid, my grandma would bake pumpkin bread every October. It wasn’t just about the bread itself. It was about the feeling of togetherness, the cozy atmosphere, and the anticipation of that first, warm slice. This recipe for Moist Chocolate Pumpkin Bread is my modern take on that cherished memory. It’s richer, deeper, with a hint of decadent chocolate, but still holds that comforting, autumnal warmth.

Why You’ll Absolutely Love This Recipe

Let’s be honest, some pumpkin bread can be…dry. And some chocolate bread can be…too rich without enough balance. This recipe solves both problems perfectly. Here’s what makes it special:

  • Unbelievably Moist: The combination of pumpkin puree, oil, and buttermilk creates a bread that stays moist for days. Seriously, days! No stale bread here.
  • Rich Chocolate Flavor: We’re not talking about chocolate chips sprinkled in. We’re using both cocoa powder and melted dark chocolate for a deep, complex chocolate flavor that complements the pumpkin beautifully.
  • Perfectly Spiced: The spice blend is subtle but present – just enough to bring out the warmth of the pumpkin without being overpowering.
  • Easy to Make: This is a one-bowl wonder! Minimal cleanup is always a win.
  • Crowd-Pleaser: Need a bake for a potluck, a Halloween gathering, or just a cozy weeknight treat? This bread will disappear fast.

The Ingredients You’ll Need

Here’s a breakdown of everything you’ll need to make this delicious bread. I’ve listed both standard and metric measurements.

  • Dry Ingredients:
    • 1 ¾ cups (220g) All-Purpose Flour
    • ¾ cup (75g) Unsweetened Cocoa Powder (Dutch-processed preferred for a darker color and richer flavor)
    • 1 ½ teaspoons Baking Soda
    • 1 teaspoon Baking Powder
    • 1 teaspoon Ground Cinnamon
    • ½ teaspoon Ground Nutmeg
    • ¼ teaspoon Ground Cloves
    • ½ teaspoon Salt
  • Wet Ingredients:
    • 1 cup (200g) Granulated Sugar
    • ½ cup (100g) Packed Brown Sugar
    • ½ cup (120ml) Vegetable Oil (or canola oil)
    • 1 cup (240ml) Pumpkin Puree (not pumpkin pie filling!)
    • ½ cup (120ml) Buttermilk
    • 2 Large Eggs
    • 4 ounces (113g) Dark Chocolate, melted and slightly cooled (60-70% cacao is ideal)
    • 1 teaspoon Vanilla Extract

Optional Add-ins:

  • ½ cup Chocolate Chips (dark or semi-sweet)
  • ½ cup Chopped Walnuts or Pecans

Let’s Bake! Step-by-Step Instructions

Ready to get baking? Follow these simple steps for the best Moist Chocolate Pumpkin Bread you’ve ever had.

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and ensures easy removal.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure there are no lumps!
  3. Add Wet Ingredients: Add the granulated sugar and brown sugar to the dry ingredients. Stir to combine. Pour in the oil, pumpkin puree, buttermilk, eggs, melted chocolate, and vanilla extract.
  4. Mix Until Just Combined: Beat with an electric mixer (or whisk vigorously by hand) until just combined. Be careful not to overmix! Overmixing develops gluten, which can result in a tough bread. A few streaks of flour are okay.
  5. Add Optional Mix-ins: If you’re using chocolate chips or nuts, gently fold them in.
  6. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
  8. Cool Completely: Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents it from crumbling.

Tips, Variations, and Serving Suggestions

Now for the fun part – customizing your bread and enjoying it!

  • Don’t Overbake! This is key to keeping the bread moist. Start checking for doneness around 50 minutes.
  • Dutch-Processed Cocoa: As mentioned, Dutch-processed cocoa powder gives a darker color and a smoother, richer chocolate flavor. It’s worth seeking out!
  • Spice It Up: Want more spice? Add a pinch of ground ginger or allspice.
  • Chocolate Glaze: Elevate your bread with a simple chocolate glaze. Mix 1 cup powdered sugar with 2-3 tablespoons milk and 1 tablespoon cocoa powder until smooth. Drizzle over the cooled bread.
  • Cream Cheese Frosting: For an extra indulgent treat, top with a cream cheese frosting.
  • Serving Suggestions: This bread is delicious on its own, toasted with butter, or served with a dollop of whipped cream and a sprinkle of cinnamon. It pairs wonderfully with a cup of coffee or hot chocolate.
  • Storage: Store the bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.

Nutritional Information (Approximate, per slice – 1/12 of the loaf)

  • Calories: 320-350
  • Protein: 4-5g
  • Fat: 15-18g
  • Carbohydrates: 45-50g
  • Fiber: 2-3g
  • Sugar: 20-25g

Please note: Nutritional information is an estimate and may vary based on specific ingredients used.

Give It a Try!

I truly believe this Moist Chocolate Pumpkin Bread recipe is something special. It’s a perfect blend of autumnal flavors, comforting texture, and ease of baking. Don’t be intimidated – it’s simpler than it looks! Embrace the coziness of fall and the joy of baking. I’m confident you’ll love it. So, gather your ingredients, preheat your oven, and get ready to fill your kitchen with that wonderful aroma! Happy Baking!

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