The Washington Post

Intensely Chocolatey Pumpkin Bread

Intensely Chocolatey Pumpkin Bread 8.000

Stacy Zarin Goldberg for The Washington Post; food styling by Nichole Bryant for The Washington Post

Oct 30, 2019

A pumpkin classic gets packed with seasonal spices and lots of chocolate. Try it with salted butter for breakfast, or with a scoop of vanilla ice cream for dessert.

Storage Notes: Store in an airtight container or wrapped tightly in foil for up to 4 days.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings

Ingredients
  • 2/3 cup (120 milliliters) vegetable oil, plus more for greasing the pan
  • 1 1/2 cups (270 grams) semisweet or dark chocolate chips
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (85 grams) lightly packed light brown sugar, or more as needed
  • 4 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup (220 grams) pumpkin puree
  • Generous 1 3/4 cups (225 grams) flour
  • 1 teaspoon ground cinnamon, or more as needed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Directions

Preheat the oven to 350 degrees with the rack in the middle. Grease a 9-by-5-inch loaf pan with vegetable oil.

Chop about 1/3 of the chocolate chips into small bits; return them to the remaining chocolate.

With hand mixer or stand mixer fitted with a flat beater attachment, combine the granulated and brown sugars, eggs and vanilla. Mix on low speed until smooth, about 1 minute.

Add the pumpkin puree and 2/3 cup oil and mix on low until thoroughly combined, about 1 minute.

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger, allspice and cloves until combined.

Add the dry ingredients to the pumpkin mixture and mix on medium-low speed until just incorporated and no bits of flour mixture remain. Fold in the chocolate chips.

Pour the batter into the loaf pan and smooth out the top. Sprinkle extra brown sugar and cinnamon on top, if desired.

Bake for about 1 hour and 20 minutes, or until the top of the bread is firm to the touch and springs back when lightly pressed with your finger, and a cake tester or wooden pick produces only chocolate when inserted into the bread.

Transfer the loaf pan to a wire rack and let cool completely. To unmold, run a knife around the perimeter of the loaf pan and invert the pan. Slice the bread and serve at room temperature.

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Recipe Source

From Dayana Sarkisova.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 470


% Daily Values*

Total Fat: 25g 38%

Saturated Fat: 8g 40%

Cholesterol: 85mg 28%

Sodium: 280mg 12%

Total Carbohydrates: 61g 20%

Dietary Fiber: 1g 4%

Sugar: 38g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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