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–+ servings
Chocolate Pumpkin Bread

Chocolate Pumpkin Bread – Indulgent, Guilt-Free Fall Treat

A delightful Healthy Chocolate Pumpkin Bread that combines rich cocoa and pumpkin puree for a moist, guilt-free fall treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour Substitute with gluten-free or whole grain spelt flour for a different twist.
  • 1/2 cup Cocoa Powder Use regular unsweetened or Dutch cocoa for best taste.
  • 1/4 cup Dutch Cocoa Powder Optional but enhances flavor.
  • 1 tsp Baking Powder Always check for freshness for optimal results.
  • 1/2 tsp Baking Soda Works alongside baking powder to enhance leavening.
  • 1/2 tsp Salt Balances sweetness and enhances overall flavor.
  • 1/2 cup Sugar Try coconut sugar or erythritol as lower-calorie options.
  • 1 cup Pumpkin Puree Can be substituted with mashed banana for a fun twist.
  • 1/4 cup Water Adjusts batter consistency to the perfect richness.
  • 1/4 cup Oil or Almond Butter Replace with more pumpkin for an even healthier version.
  • 1/2 cup Mini Chocolate Chips Optional for added sweetness and texture.
  • 1 tsp Pure Vanilla Extract Enhances the overall flavor profile exceptionally well.
  • 1 tsp Ground Cinnamon Optional for those who love that autumn twist.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Chocolate Pumpkin Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it or lining it with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt for about one minute.
  3. In another bowl, mix the pumpkin puree, water, oil (or almond butter), and vanilla extract until smooth and creamy.
  4. Combine the wet mixture with the dry ingredients, stirring gently until just combined; a few lumps are fine.
  5. If desired, fold in mini chocolate chips for added sweetness.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake in the preheated oven for 40 minutes or until a toothpick comes out mostly clean.
  8. Cool the bread in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 100kcalCarbohydrates: 16gProtein: 2gFat: 3gSodium: 95mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store wrapped in plastic or an airtight container for up to 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months and reheat in the microwave for 10-15 seconds.

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