Description
This moist chocolate pumpkin bread combines rich cocoa with pumpkin puree, creating an incredibly soft and tender loaf. Greek yogurt and melted butter deliver unbeatable texture, while two kinds of sugar balance flavor for a subtly sweet, chocolatey treat. Loaded with chocolate chips, this loaf is ideal for fall breakfasts or snacks, stays fresh for days, and is easily made ahead.
Ingredients
- 1/4 cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup Greek yogurt
- 1/2 cup cocoa powder
- 1 1/2 cups canned pumpkin puree
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, Greek yogurt, vanilla extract, melted butter, kosher salt, egg, both sugars, and sifted cocoa powder until smooth.
- Add the flour and baking soda, gently mix until nearly combined.
- Fold in chocolate chips until no flour lumps remain.
- Pour batter into prepared loaf pan and sprinkle extra chocolate chips on top, if desired.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan before slicing and serving.
Notes
Substitute plain yogurt for Greek yogurt or use whole wheat flour for added fiber. For a dairy-free loaf, replace butter with coconut oil and yogurt with dairy-free options. Store wrapped at room temperature for 2 days or refrigerate for up to 5 days. Freeze slices individually. If loaf sinks, ensure you measured baking soda correctly and checked oven temperature. Avoid overmixing for best texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American