Double Chocolate Pumpkin Loaf is a family favourite recipe perfect for fall. A moist chocolaty loaf is great for breakfast or dessert, freezes beautifully and is a must have for all your fall adventures.
This is a recipe I’m sure you’ll add to your fall recipe collection!
Double Chocolate Pumpkin Loaf
Double Chocolate Pumpkin Loaf is rich and chocolaty with a hint of pumpkin and spices. Perfect for fall, at the tree stand or other favourite fall activity. **KID LOVED!
- 2 cup all-purpose flour
- 1 cup cocoa
- 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp sea salt
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1.5 cup packed light brown sugar
- 1 cup oil (canola/vegtable, your fav baking oil)
- 1/2 cup milk
- 3 Large Eggs
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips
- 3 tbsp optional secret add ins – kale powder/protein powder/collegen
Heat your oven to 350°F. Grease two 9 x 5′ loaf pan or I usually grab my glass 9 x 9 pan. (Let’s be honest with four kids I double the recipe and use a large casserole dish.)
Spray with nonstick cooking spray or coat with butter and set aside.
In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir until smooth and combined
In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt.
Stir the dry ingredients into the wet ingredients. Fold in chocolate chips, don’t overmix.
Pour batter into prepared pan/s. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
This bread freezes beautiful!
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