This chocolate pumpkin bread is so soft and moist with JUST the right amount of sweetness that you’ll find yourself absentmindedly nibbling on it until it’s all gone and you haven’t shared anything!
This recipe would also make amazing cupcakes, just alter the baking time and mix in and swirl the chocolate for each cupcake individually. You could also toss in some pecans (my favorite) or walnuts for a bit of crunch and it you really want to go crazy this would pair nicely with a chocolate drizzle. 😋
If you’ve tried this “bread” out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Moist Pumpkin Bread
This moist and spicy pumpkin bread gets a decadent swirl of chocolate making it quite the addictive treat!
- 3 ounces semisweet chocolate coarsely chopped
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 2 large eggs
- ½ cup brown sugar
- ⅓ cup white sugar
- 1 cup canned pumpkin purée not pie filling
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Preheat to 350 degrees. Move rack to the middle. Prep a 9x5 inch loaf pan with cooking spray.
Melt chocolate. Place in a piping bag.
Sift together dry ingredients.
Mix in eggs, sugars and oil until well combined. Whisk in the pumpkin puree and vanilla. Whisk again until combined. Slowly add in the dry, flour mixture.
Mix until combined.
Pour into greased pan.
Drizzle chocolate into pan, use a spatula to swirl.
Bake for about an hour at 350F.
IF YOU LIKED THIS RECIPE TRY THESE OUT