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Autumn-Spiced Pumpkin Chocolate Loaf
When fall rolls around, my home gets filled with the amazing smell of this wonderful bread. Warm spices mixed with gooey chocolate and smooth pumpkin make each bite pure heaven. Our family has tweaked this recipe for many years, and it just keeps getting tastier.
Perfectly Comforting
The cozy smell of this bread always draws everyone into the kitchen. You'll find sweet spots of melted chocolate while the pumpkin makes sure each slice stays super moist. Both grownups and little ones gather around waiting for it to cool down.
What You'll Need
- Pumpkin puree: 2 cups plain, don't use sweetened pie filling.
- Vanilla extract: 1 tbsp real stuff works best.
- Pumpkin pie spice: 4 tsp homemade mix tastes amazing.
- Chocolate chips: 2 cups combo of standard and tiny ones.
- All-purpose flour: 3 cups carefully measured for best results.
- Eggs: 3 large at room temp for better mixing.
- Brown and granulated sugar: ⅔ cup each for ideal sweetness.
- Applesauce or oil: 1 cup either option works great.
Making Your Loaf
- Worth the Wait:
- Let cool for 10 mins before moving to cooling rack.
- Fill and Top:
- Transfer batter to pans and scatter remaining chips on top.
- Bring Together:
- Mix wet into dry until just combined, don't overmix.
- Get Ready:
- Warm oven to 350°F. Line two loaf pans with parchment paper.
- Mix Dry Team:
- Combine flour, salt, raising agents and spices in large bowl.
- Chocolate Time:
- Stir in most of the chips, save some small ones for topping.
- Wet Team:
- Blend pumpkin, sugars, applesauce, eggs and vanilla until creamy.
- Into Oven:
- Bake for 50-55 mins until tester comes out clean.
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Helpful Tips
My special spice mix uses cinnamon, nutmeg, ginger and cardamom for extra flavor. You can throw in some walnuts if you want a bit of crunch. There's nothing better than enjoying a warm slice with your morning coffee when the air turns crisp.
Frequently Asked Questions
- → Can I swap fresh pumpkin for canned?
You can, but make sure it's well-drained to avoid soggy bread. Canned works more consistently.
- → What's the best way to store it?
Store at room temperature in a sealed container for up to 4 days. For freezing, wrap tightly with plastic wrap and foil, lasts 3 months.
- → Can I turn this into muffins?
Sure! Spoon batter into muffin trays (2/3 full) and bake at the same temp for about 18-22 minutes.
- → Why swap oil with applesauce?
Applesauce cuts down on fat but keeps the loaf moist. Either one works fine here.
- → How do I check when it's ready?
Stick a toothpick in—it should come out clean or with a few crumbs. The bread should bounce back a bit when pressed.