Pumpkin Chocolate Bread ~ df

Dairy Free

This pumpkin bread is perfect for breakfast, afternoon snacks with friends, or whenever you’re craving for comfort treats. It’s so soft and moist, and it’s the perfect pair for a cup of warm coffee in the morning (or in the evening!)

Based on Ayurveda, during cold seasons our body naturally needs more fuel to stay warm and craving for hot meals that are heavy in spices and herbs, which explains why we prefer more substantials meals or sweet treats during fall or winter. In this bread, I added some spices like cinnamon, cloves, and nutmeg. I also added dark chocolate in the batter because almost anything better with chocolate, right?

The batter is super quick and easy to make with one bowl and a whisk. Feel free to spread butter or jam to savor this bread to the next level. Because when it’s chilly outside, a comfy sweater, a fave Netflix show, and a slice of pumpkin chocolate bread next to your couch is always a great idea!

Pumpkin Chocolate Bread

Soft, moist, and perfect autumn dessert
Course bread, Dessert
Cuisine American
Keyword autumn, bread, chocolate, fall, pumpkin
Prep Time 5 minutes
Cook Time 1 hour
Servings 1 loaf pan plus 6 muffins cup
Author mixingbowlnyc
Cost $4

Ingredients

  • cup All-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp grated nutmeg
  • tsp ground cloves
  • 2 large eggs
  • 1 can - 15 ounces pumpkin puree
  • cup granulated sugar
  • 1 cup olive oil
  • 1 cup dark chocolate pastilles

Instructions

  • Preheat the oven to 350°
  • Coat 9x5" loaf pan with a non-stick spray and line the bottom with a parchment paper.
  • Whisk flour, sugar, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  • Add eggs, pumpkin puree into the dry ingredients. Mix them slowly by pouring olive oil slowly into the bowl.
  • Mix all ingredients until combined. Use spatula if you find the batter get stuck in a whisk.
  • Add dark chocolate pastilles last in the batter.
  • Transfer the batter to the prepared pan, and smooth top with spatula.
  • Sprinkle the top with sugar in the raw and bake in the oven.
  • The bread is done when a pairing knife inserted comes out clean (you'll see a melted chocolate, and that's okay as long as you don't see a wet pumpkin batter)

5 thoughts on “Pumpkin Chocolate Bread ~ df

    1. Thank you Ann! I’ve never tried this recipe using Gluten-Free Flour, the only thing I’m afraid for using gluten free flour is the texture (that may not be strong enough, then it might cause the bread to collapse) I’ll keep you posted when I have a great gluten-free pumpkin bread!

      1. I am going to try today and let you know :). Also, the salt amount is missing from the ingredient list, is it 1/4 tsp?

  1. It turned out ok, it does need a longer cooking time though given how gummy gf flour can be. Gf is never as good as the original, but it did work. We really enjoyed it and the chocolate + pumpkin is a delicious combination!

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