Dark Chocolate Pumpkin Bread
Moist and tender pumpkin quick bread full of chunks of dark chocolate that you are going to love year round.
Servings: 16
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
Instructions
- Preheat your oven to 325 degrees
- Use an electric hand mixer to cream together 1 cup of softened butter with 1 1/4 cups of brown sugar and 1 1/4 cups of granulated sugar in a large bowl
- Add 3 large eggs and 2 teaspoons of vanilla extract and mix until creamy
- Add 2 1/2 cups of pure pumpkin puree and mix until fully incorporated
- Combine 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 in a separate bowl and then add into the pumpkin mixture
- Mix until just combined
- Fold in 8 ounces of chopped dark chocolate until evenly distributed
- Grease two 9”x5” loaf pans and line with parchment paper
- Divide the batter between to the prepared loaf pans
- Bake the loaves in a 325 degree oven for 70-75 minutes or until a toothpick will come out of the loaves clean
- Transfer the loaf pans onto a cooling rack for 5-10 minutes and then transfer the loaves out and directly onto the cooling rack
- Enjoy warm or room temperature and store leftovers in airtight container