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Double Chocolate Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 83 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (approximately 10-12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Double Chocolate Pumpkin Bread is a moist and rich quick bread made with wholesome ingredients like rolled oats, pumpkin puree, and avocado oil. Infused with warm pumpkin pie spices and cocoa powder, it offers a perfect balance of sweetness and chocolate flavor, enhanced by melty chocolate chips throughout. It’s an easy-to-make, nutrient-dense treat ideal for fall or any time you crave a comforting dessert with a healthy twist.

Ingredients

Dry Ingredients

  • 2 cups rolled oats
  • ⅓ cup cocoa powder
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • ½ tsp sea salt

Wet Ingredients

  • 2 large eggs
  • 1 ⅓ cups pumpkin puree
  • ½ cup avocado oil
  • ½ cup pure maple syrup
  • 2 tsp pure vanilla bean paste

Add-ins

  • 1 cup chocolate chips

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 9” x 5” loaf pan with parchment paper to ensure the bread won’t stick and will come out easily after baking.
  2. Make oat flour: Transfer the rolled oats to a high-powered blender and blend on high speed for 30-60 seconds until a fine flour forms. This forms the base of your bread without using traditional wheat flour.
  3. Add dry ingredients to blender: Add cocoa powder, pumpkin pie spice, baking powder, and sea salt to the blender. Blend again until all dry ingredients are thoroughly combined, ensuring even distribution of flavors and leavening agents.
  4. Mix wet ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla bean paste until smooth and homogeneous.
  5. Combine dry and wet ingredients: Pour the oat flour mixture into the wet ingredients bowl and mix well until a thick, uniform batter forms. This helps integrate all elements for a consistent texture.
  6. Incorporate chocolate chips: Gently fold in the chocolate chips to the batter, reserving some for topping if desired, to add bursts of melty chocolate throughout the bread.
  7. Prepare for baking: Pour the batter into the prepared loaf pan and smooth the surface evenly. Sprinkle extra chocolate chips on top if you like for an attractive and tasty finish.
  8. Bake covered: Cover the loaf pan with aluminum foil and bake on the center rack for 40 minutes. This tenting prevents the top from browning too quickly while the center cooks through.
  9. Bake uncovered: Remove the foil and bake for an additional 15-25 minutes or until a toothpick inserted near the center comes out clean and the bread reaches an internal temperature of 190-200°F, confirming it is fully baked.
  10. Cool and serve: Let the bread cool completely to room temperature before slicing to allow the structure to set and flavors to develop, then enjoy your delicious pumpkin treat.

Notes

  • Using a high-powered blender helps create a finer oat flour for better bread texture.
  • The foil cover during baking prevents excessive browning while ensuring the bread cooks through evenly.
  • Checking the internal temperature is the most accurate method to confirm doneness.
  • This bread keeps well stored in an airtight container for up to 4 days or freezes well for longer storage.
  • For a nut-free and dairy-free option, avocado oil and pumpkin puree make great healthy fats and moisture providers.

Find it online: https://dishmelt.com/double-chocolate-pumpkin-bread-recipe/