This is recipe is for a rich, moist and delicious pumpkin chocolate bread !
This amazing pumpkin bread is great on its own or can be enjoyed with toppings such as apple butter or cream cheese. For this recipe, i used my homemade pumpkin puree, but it also works perfectly with canned pumpkin puree.
This pumpkin loaf or pumpkin cake recipe is easy to put together and will soon be a favorite in your home and one of your go-to fall recipes – guaranteed 🙂
Pumpkin Chocolate Bread
This is recipe is for a rich, moist and delicious pumpkin chocolate bread ! This amazing pumpkin bread is great on its own or can be enjoyed with toppings such as apple butter or cream cheese
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Servings: 8
Calories: 274kcal
Ingredients
CHOCOLATE BASE
- 56 g good quality dark chocolate i used the Callebaut 811 dark chocolate callets for this recipe
- 32 g unsalted butter rm temp
- 1/2 tsp chocolate extract
PUMPKIN BASE
- 30 g all purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 225 g pumpkin puree I used my homemade pumpkin puree, but you can also use store bought
- 43 g melted unsalted butter
BREAD BASE
- 135 g all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 large eggs rm temp
- 1/4 cup buttermilk rm temp.
Instructions
- Preheat oven to 350F degrees
Chocolate Base
- Combine the chocolate, butter, and chocolate extract in a bowl.
- Place in hot water and stir until it melts. You can also use a microwave, but be careful not to burn the chocolate
Pumpkin Base
- In a separate bowl, combine the pumpkin puree, melted butter, cinnamon, nutmeg, cloves and 30g flour.
- Mix until well combined, then set aside
Bread Base
- In a separate bowl, mix together the baking powder, baking soda salt and, flour. Set
- In the stand mixer add the eggs, buttermilk and sugar. Mix with paddle attachment until smooth
- Add the flour mix into the stand mixer, and mix until just combined.
Combining the Batter and Baking
- Pour one half of the bread base batter in the chocolate base and mix
- Pour the second half of the bread base batter in the pumpkin base and mix
- Using a scoop, put a few scoops of the chocolate batter on the loaf pan. Then put a few scoops of the pumpkin batter in the loaf pan
- Continue to interchange the scoops of chocolate and pumpkin batter until there's no batter left, and you have a hodgepodge pattern.
- Bake in the preheated oven for 1hr 15mins or until a tooth pick comes out clean
- Let it cool, then enjoy
Video
Notes
- You can substitute the buttermilk with 1/4 tsp lemon or vinegar + whole milk to fill a 1/4 cup. Let it sit for about 10mins before using
- Make sure to scrape the sides and bottom of the mixing bowl, so you don’t have any dry patches.
- Always mix till just combined. Do not over mix the batter or else the bread will be chewy
- Weigh your mixing bowl before you start the bread base. Then weigh again after making the bread base. The difference will be the weight of the bread base batter, which you can then divide in half by weight
- Pumpkin puree is not the same as pumpkin filling. Please make sure to get the correct ingredient 🙂
Nutrition
Serving: 1g | Calories: 274kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 290mg | Potassium: 128mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4684IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg
