Easy Double Chocolate Pumpkin Bread
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (divided)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper, leaving a slight overhang on the sides for easy removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and pumpkin pie spice. Ensure there are no large lumps of cocoa powder left in the mixture.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine the Batter: Slowly add the dry ingredients to the wet ingredients. Use a spatula to stir them together until just combined. Be careful not to overmix, as this can make the bread tough.
- Add Chocolate Chips: Fold in ¾ cup of the chocolate chips. Pour the batter into the prepared loaf pan and smooth the top with your spatula. Sprinkle the remaining ¼ cup of chocolate chips over the top.
- Bake the Bread: Bake for 55 to 65 minutes. To check if it is done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs (no wet batter).
- Cool and Slice: Let the bread cool in the pan for about 10–15 minutes. Then, lift it out and transfer it to a wire rack to cool completely before slicing. This helps the structure set so it doesn’t crumble.