Description
This moist and flavorful Chocolate Pumpkin Bread combines rich cocoa with spiced pumpkin puree, studded with melty chocolate chips for a perfect autumn treat. Ideal for breakfast or dessert, this loaf is easy to bake and irresistibly delicious with warming spices like cinnamon and ginger.
Ingredients
Dry Ingredients
- 165 g self-rising flour
- 50 g cocoa powder (sifted)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice
- 1/4 teaspoon ground ginger
Wet Ingredients
- 250 g pumpkin puree (NOT pumpkin pie filling)
- 125 g soft light brown sugar
- 120 ml olive oil (or vegetable oil)
- 60 ml buttermilk (room temperature)
- 2 large eggs
Add-ins
- 150 g chocolate chips (milk or dark, or both)
Instructions
- Preheat and Prepare: Heat the oven to 170°C (338°F). Lightly grease a 1 lb loaf tin and line it with a strip of baking paper to prevent sticking. Set the tin aside while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, sift together the self-rising flour and cocoa powder. Add the ground cinnamon, mixed spice, and ground ginger, then whisk to combine evenly.
- Mix Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, soft light brown sugar, olive oil, room temperature buttermilk, and eggs until smooth and well combined.
- Combine Mixtures: Pour the dry ingredients into the wet pumpkin mixture. Gently fold together using a spatula until just combined; avoid overmixing to keep the bread tender.
- Add Chocolate Chips: Fold 100 g of the chocolate chips into the batter evenly. Then pour the batter into the prepared loaf tin. Scatter the remaining 50 g of chocolate chips on top of the batter for a decorative and melty finish.
- Bake: Place the loaf tin in the oven and bake for 50-55 minutes. The bread is done when it has risen well and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and let it cool for 10-15 minutes in the tin. Using the overhanging baking paper, lift the bread out onto a wire rack and cool for an additional 10-15 minutes. Slice and serve once cooled slightly.
Notes
- Do not use pumpkin pie filling as it contains added sugar and spices; use plain pumpkin puree only.
- Folding the batter gently preserves the bread’s light texture — avoid overmixing.
- Olive oil can be substituted with vegetable oil for a milder flavor.
- Allow the bread to cool before slicing to avoid crumbling.
- Store leftovers in an airtight container for up to 3 days or freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
