Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9x5” loaf pan, set aside.
- In a small bowl, combine flour, cocoa powder, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl whisk together pumpkin puree and melted butter.
- Then, whisk in the brown sugar and granulated sugar and until combined and there are no lumps.
- Whisk in the eggs and vanilla until smooth.
- Next, stir or whisk in the dry ingredient mixture until batter is smooth.
- Stir in chocolate chips.
- Pour the batter into the prepared loaf pan and use a spatula to smooth out the top.
- Bake in preheated oven for 60 minutes to 65, or until a cake tested inserted into the center of the loaf comes out clean.
- Let pumpkin bread cool in the loaf pan on a wire rack for at least 2 hours before removing it, or overnight.
Nutrition
Notes
The use of pumpkin puree not only adds moisture but also enhances the bread's natural sweetness and flavor, creating a tender crumb that contrasts beautifully with the rich cocoa. This balance of ingredients ensures each slice is both decadent and comforting.