Dark Chocolate Pumpkin Bread

Name: Dark Chocolate Pumpkin Bread
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 cup of butter, softened; 1 1/4 cups of brown sugar; 1 1/4 cups of granulated sugar; 3 large eggs; 2 teaspoons of vanilla extract; 2 1/2 cups of pure pumpkin puree; 2 1/2 cups of all purpose flour; 1/2 teaspoon of salt; 1 teaspoon of baking soda; 1/2 teaspoon of baking powder; 2 teaspoons of ground cinnamon; 1 teaspoon of nutmeg; 1 teaspoon of cloves; 1/2 teaspoon of all spice; 1/4 teaspoon of cardamom (optional); 8 ounces of chocolate chips or chunks

October 1, 2023

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Although pumpkin season is technically September thru November, I have no problem admitting that I use this delicious gourd year round in my kitchen. It is far too good to only come out during the fall!

Pumpkin puree adds both delicious flavor and beautifully moist texture to breads, cakes, cookies, pasta and so much more. Plus, pumpkins are rich in potassium, vitamins, antioxidants and fiber, so they are not just here for the fall vibes, they are actually a healthy addition to many recipes.

This chocolate chip pumpkin bread combines my favorite super tender, moist pumpkin quick bread with chunks of dark chocolate and the results are something that I think we can all agree should be enjoyed in and out of pumpkin season.

Let’s get started…

Let’s start with the pumpkin. This recipe makes 2 loaves and we will be adding 2 1/2 cups of pure pumpkin puree into the batter to make sure they are tender, moist and full of pumpkin flavor.

If you want to make your own pumpkin puree, check out my super simple recipe here. It is so easy to make right in your own kitchen using 1 ingredient… whole pumpkins. Slice, roast, blend, done.

If you are using canned pumpkin puree, I love Libby’s pure pumpkin puree, but any pure pumpkin puree will work. Be sure that you are adding pure pumpkin and not pumpkin pie filling to this recipe. Although they look very similar and are sold right next to each other, the pumpkin pie filling contains sweeteners, spices and unfortunately some additives that I try to avoid. Stick with the pure pumpkin here.

In addition to the pumpkin, you will need 1 cup of butter, 1 1/4 cups of brown sugar, 1 1/4 cups of granulated sugar, 3 eggs, 2 1/2 cups of all purpose flour, 1/2 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of cloves, 1/2 teaspoon of all spice and an optional 1/4 teaspoon of cardamom. Cardamom adds a uniquely floral and citrusy layer to the overall flavor of the spices in this bread that I love, but if you do not have it on hand, no worries!

Add a cup of softened butter into a large bowl along with 1 1/4 cups of brown sugar and 1 1/4 cups of granulated sugar. If you forgot to leave 2 sticks of butter out at room temperature, simply pop them into the microwave for 15-20 seconds or until it is easy to make an indent with your finger. You do not want the butter melted, just softened enough to easily cream with the sugars.

Use an electric hand mixer to cream the butter and sugars together until they are fully combined.

Now add 3 large eggs and 2 teaspoons of vanilla extract and continue mixing until everything is smooth and creamy.

Add 2 1/2 cups of pure pumpkin puree and mix until completely incorporated.

To add the dry ingredients, you can either combine them in a separate bowl or place a mesh sifter over the bowl and sift them into the pumpkin mixture.

Add 2 1/2 cups of all purpose flour, 1/2 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of cloves, 1/2 teaspoon of all spice and 1/4 teaspoon of cardamom and mix until the dry ingredients are just combined. Scrape the bottom of the bowl as you mix and once you no longer see dry ingredients, stop mixing. This will help you avoid over mixing the batter and over mixed batter can create tough bread and who wants that?

Last, but certainly not least, fold in 8 ounces of chopped dark chocolate, chocolate chips or your favorite chocolate. I prefer dark chocolate for both the flavor and the antioxidants that it adds, but if you prefer semi-sweet, milk chocolate or a combination of chocolates, feel free to use them instead.

Grease two 9″x5″ loaf pans and line them with parchment paper. I like to cut a long strip of parchment paper about the width of the base of the pan and then I lay it into the loaf pan leaving the excess hanging off the sides (like in the photo above). The excess will serve as handles to help you easily removed the loaves after they are baked.

Bake the loaves in a 325 degree oven for 70-75 minutes.

These loaves are fully baked once a toothpick will come out of the center clean. If you hit a chocolate chip on the first test, use a clean toothpick somewhere else. These loaves should not be over baked, so pulling them out of the oven as soon as they are fully baked will help them to be moist and tender.

Transfer the loaf pans onto a cooling rack and let them cool for 5-10 minutes before transferring the loaves out onto the cooling rack.

Use a sharp or serrated knife to slice your loaves into generous portions and get ready to fall in love with the combination of dark chocolate and pumpkin…

A loaf of this bread has a very short life span in my kitchen. It can be enjoyed as a decadent breakfast, a quick afternoon snack, dessert after dinner or midnight treat. It is good warm, at room temperature and even chilled. It is good smothered in butter, grilled with a scoop of vanilla ice cream and just plain.

It’s really good.

Cheers to pumpkin season all year long my friends!

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