Chocolate Pumpkin Bread
A cocoa pumpkin loaf with cinnamon and optional chocolate chips, baked in a nine-by-five-inch pan and cooled before slicing.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Plain pumpkin puree, not sweetened pie filling
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder Natural unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Optional Ingredients
- 1/2 cup chocolate chips Optional; fold into batter
For the pan
- as needed butter or neutral oil for greasing
Instructions
- Preheat to 350°F. Grease a 9×5-inch loaf pan and line with parchment, leaving lifting ends.
- Whisk pumpkin puree, sugar, oil, eggs, and vanilla until evenly combined.
- In a separate bowl, blend the cinnamon and salt with flour, both leaveners, and natural cocoa. Add to the wet bowl and fold until the flour disappears; add optional chips with the final turns.
- Transfer to the prepared pan and smooth the surface. Bake 60–70 minutes, until a center tester finds baked crumbs rather than raw batter. Check away from a melted chip. Tent with foil if needed.
- Rest in the pan 10 minutes, lift out, and cool on a rack approximately 60 minutes more or until no longer warm. Cut into 8 slices.
Notes
Use plain pumpkin puree and natural unsweetened cocoa. The specified pan is 9×5 inches. Optional chips go into the batter; a separate topping is not included. Sugar and egg substitutions are not validated. Cool fully before wrapping or slicing.