Chocolate Pumpkin Bread #Choctoberfest

Chocolate Pumpkin Bread - Mini-Loaves

My mom’s pumpkin bread recipe is the best in the world. The best, no competition. For #Choctoberfest, I wanted to make a chocolate version, filled with delicious cocoa.

This year, Rodelle sent me some cocoa powder to taste-test, and although I am under no obligation to use it in a recipe post here on my blog, I just couldn’t resist. This is easily one of the best cocoa powders I’ve had the pleasure to try. It is so rich that as soon as you open the container, the whole kitchen smells like delicious chocolate!

Find out more about Rodelle baking cocoa here.

Chocolate Pumpkin Bread recipe

I based this recipe off of our Perfect Pumpkin Bread recipe and this Death by Chocolate Pumpkin Bread recipe from The View from Great Island. You might think that 1/3 cup of cocoa is not much, but if you are using a high-quality, rich product like the cocoa I used from Rodelle, trust me… this Chocolate Pumpkin Bread will be packed with chocolate flavor. Any more and it would overpower the pumpkin.

Chocolate Pumpkin Quick Bread

I added a bit of simple powdered sugar icing on top with some sprinkles. This is just powdered sugar, a drizzle of vanilla, and enough milk to get the right consistency. We also enjoyed a second loaf with just a bit of butter, or you spread some ganache on top, which is just 2 cups of chocolate chips with 1/2 cup of heated heavy cream.

Chocolate Pumpkin Bread 2

Here’s the printable recipe! Scroll down to see all of the other yummy chocolate recipes being shared today for #Choctoberfest, and do not forget to enter our #Choctoberfest giveaway, with a prize pack worth over $450!

Chocolate Pumpkin Bread #Choctoberfest

Total Time: 60 minutes

Yield: 3 mini loaves

A rich, chocolatey pumpkin loaf that's perfect for fall or any time of year.

Ingredients

  • 1 1/4 cups flour
  • 1/3 cup cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ginger
  • 1 cup pumpkin puree
  • 1/2 cup canola oil
  • 2 eggs

Instructions

  1. Sift together the dry ingredients and mix until well combined.
  2. Add the pumpkin, oil, and eggs. Mix until well combined and there are no lumps.
  3. Spray a three mini loaf pans and divide the batter equally among the three of them.
  4. Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted comes out clean.
  5. Allow loafs to cool slightly in the pans and then turn out to cool completely.

Notes

You can also use 1 standard-sized loaf for this recipe. If you do, adjust your baking time by at least 15 minutes, and then check every 3-5 minutes with a toothpick after to avoid over-baking.

http://thepintertestkitchen.com/chocolate-pumpkin-bread/


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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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