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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Course: Breakfast, Snack

Cuisine: American

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings:

Calories: 274kcal

Equipment

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.

Metric - US Customary

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