Chocolate Pumpkin Bread Recipe
Double chocolate pumpkin cake with cocoa powder and chocolate chips is out of this world delicious. Baked into a loaf for a fun Fall dessert but year round it will make your mouth water.
Servings: 12
Equipment
- 1 9x5 loaf pan
- 2 bowls
Ingredients
- 1 cup pumpkin puree
- 1/2 cup butter room temperature
- 1/4 cup sugar white granulated
- 1/2 cup brown sugar
- 1 large egg room temp.
- 2 tsp vanilla
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 cup chocolate chips divided
Instructions
- Preheat oven to 350 degrees F.
- Whisk together flour, cocoa powder and baking soda together.
- Mix pumpkin, room temp. butter and egg, both sugars, vanilla and sour cream until smooth.
- Slowly add dry ingredients into wet until incorporated.
- Stir in 1/2 c chocolate chips.
- Pour batter into a loaf pan sprayed lightly with non stick spray. Top with remaining chocolate chips. Bake for 45-50 minutes until toothpick comes out mostly clean with some crumbs on it (meaning it's moist, but no wet batter on it).
- Take out, put on cooling rack. Do not remove loaf until cooled.
Nutrition
Serving: 2oz | Calories: 268kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 199mg | Potassium: 129mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1172IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg