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Moist Chocolate Pumpkin Bread

Moist Chocolate Pumpkin Bread That's Irresistibly Gooey

This Moist Chocolate Pumpkin Bread combines rich chocolate and subtle pumpkin for an irresistibly gooey texture.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup pumpkin puree use canned or homemade, strain if fresh
  • 1 cup all-purpose flour can substitute with self-rising or cake flour
  • 0.5 teaspoon baking soda acts as a leavening agent
  • 0.5 cup melted unsalted butter contributes rich flavor and moisture
  • 0.5 cup Greek yogurt ensure it's at room temperature, can substitute with sour cream
  • 0.5 cup Dutch process cocoa powder delivers a deep chocolate flavor
  • 0.5 cup granulated sugar can use caster sugar for finer texture
  • 0.5 cup brown sugar provides moisture and depth
  • 1 large egg use at room temperature
  • 1 teaspoon vanilla extract elevates flavor profile
  • 0.5 teaspoon kosher salt balances sweetness
  • 1 cup chocolate chips feel free to mix varieties
Optional Toppings
  • 0.5 cup extra chocolate chips for topping
  • 0.5 cup nuts such as walnuts or pecans

Equipment

  • Loaf Pan
  • Mixing bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
  2. In a large mixing bowl, combine pumpkin puree, Greek yogurt, melted unsalted butter, vanilla extract, and egg. Whisk until smooth.
  3. Gradually add in all-purpose flour, baking soda, and Dutch process cocoa powder. Fold gently until just combined.
  4. Introduce granulated sugar, brown sugar, and kosher salt. Stir until evenly distributed.
  5. Fold in chocolate chips, ensuring no lumps of flour are visible.
  6. Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
  7. Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
  8. Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 160mgFiber: 2gSugar: 16gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are at room temperature to improve texture and avoid overmixing to keep the bread light and airy.

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