Pumpkin and Chocolate Bread
Serves 10
30 mins prep
55 mins cook
85 mins total
This is the best pumpkin chocolate bread - it has stripes of orange spiced pumpkin alternating with rich gooey chocolate layers. I've tested this recipe 7 times for the perfect loaf that is rich and soft and moist - perfect for snacking on and to enjoy with your morning coffee. I added mini chocolate chips into the chocolate layers for gooey chocolate morsels and bloomed the cocoa powder in hot water to release all of that rich chocolate flavor. The loaf rises tall in the oven and is the perfect bread to make in the fall!
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Preheat the oven to 355°F (180°C). Line a loaf pan with parchment paper, or spray it with baking spray. I used baking spray (different from cooking spray because it also includes flour) since I used a nordicware pumpkin loaf pan.
In a large bowl, combine eggs and brown sugar. Whisk with a wire whisk until it thicken slightly and has a foamy top, about 30 seconds by hand.
⅗ large eggs¼ cup brown sugarAdd the melted butter, pumpkin puree, Greek yogurt, vanilla extract, salt, and pumpkin pie spice into the batter and beat again.
⅕ cup butter⅕ cup pumpkin puree⅕ cup plain Greek yogurt⅕ teaspoon pure vanilla extract⅕ teaspoon sea salt⅕ tablespoon pumpkin pie spiceSift the flour, baking powder, and baking soda right into the same bowl. Stir or fold gently just until it forms a batter.
⅖ cups all purpose flour⅕ teaspoon baking soda⅕ teaspoon baking powderIn a separate smaller bowl, carefully combine cocoa powder, boiling hot water, and espresso powder (optional). Whisk together carefully until it forms a smooth, thick, glossy mixture.
⅕ cup cocoa powder⅕ cup boiling water⅕ teaspoon instant espressoDivide the batter in half, transferring one of the halves into another bowl. Add the cocoa powder mixture into one of the halves and fold it in gently to create a chocolate batter. Fold the chocolate chips gently into the chocolate batter.
⅕ cup mini semisweet chocolate chipsAlternate adding the batters into the loaf pan to create layers. I spooned or scooped them into the loaf pan about a third of a cup at a time.
Bake the chocolate pumpkin loaf in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached. Check the loaf at 55 minutes.
Let the chocolate pumpkin loaf rest for 10 minutes in the pan before removing it and letting it cool the rest of the way. Slice into it once it's at room temperature and serve!
