Description
This Best Ever Chocolate Pumpkin Bread combines rich cocoa and warm pumpkin spice with the moistness of pure pumpkin puree, enhanced by a hint of bourbon and studded with melty chocolate chips. Perfect for fall or anytime you crave a cozy, flavorful quick bread, it bakes to a tender crumb with a glossy chocolate topping.
Ingredients
Scale
Dry Ingredients
- 1 cup Flour
- ½ cup Hershey Dark Cocoa Powder
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ½ cups pure pumpkin puree
- ¾ cup Light Brown Sugar
- ½ cup Canola Oil
- ¼ cup buttermilk
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 3 tablespoons Bourbon
Additional
- 1 cup chocolate chips (divided: ¾ cup for batter, ¼ cup for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with non-stick baking spray to ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together flour, dark cocoa powder, pumpkin pie spice, baking soda, and kosher salt until well combined.
- Combine wet ingredients: In a large bowl, beat together pumpkin puree, light brown sugar, canola oil, buttermilk, eggs, vanilla extract, and bourbon until the mixture is smooth and uniform.
- Incorporate dry into wet: Gradually whisk the dry ingredients into the wet mixture until just combined, making sure not to overmix to keep the bread tender.
- Fold in chocolate chips: Gently fold ¾ cup of the chocolate chips into the batter for melty pockets of chocolate throughout the bread.
- Fill loaf pan: Scoop the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
- Initial baking: Bake in the preheated oven for 30 minutes to start setting the base of the bread.
- Add chocolate topping: After 30 minutes, carefully sprinkle the remaining ¼ cup of chocolate chips evenly over the top of the loaf.
- Continue baking: Return the pan to the oven and bake for an additional 20 to 30 minutes, or until a toothpick inserted into the center comes out clean, checking at the 20-minute mark for doneness.
- Cool and serve: Allow the bread to cool completely in the pan on a wire rack before slicing and serving to ensure clean cuts and optimal texture.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling which contains additional spices and sugar.
- You can substitute bourbon with an equal amount of vanilla extract if preferred.
- Ensure not to overmix the batter to keep the bread light and tender.
- Loaf pan size matters; using a 9×5-inch pan ensures proper baking time and shape.
- The chocolate chips on top add a delicious melty finish and a slight texture contrast.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.