Super Rich Chocolate Pumpkin Loaf
Pumpkin bread loafs are way too common but can they become old fashioned? I feel NEVER! so this time I tried teaming up with little chocolate and spices just to add a little twist to the original pumpkin recipe.
These Super rich chocolate Pumpkin loafs are all that you can ask for – easy, delicious and moist and above all it is healthy. Don’t worry about getting a strong taste of pumpkin while eating because the flavors are well balanced by chocolate and spices. Each bite will have a rich chocolaty texture with a band a cinnamon.
I wanted this recipe to be as fresh as possible so I decided to prepare the pumpkin puree by myself. I prepared it a day prior and refrigerated it. I have put you tube link for reference in my blog so You can see the pumpkin puree recipe here. But, if have lesser time or want to avoid all hassles, you can use canned pumpkin too. This easy to make Super Rich Chocolate Pumpkin Loaf will win your heart.
Baking Time:50-60 minutes Serves: 5-6
- 2 eggs
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/2 cup butter
- 2/3 cup sugar
- 1 cup pumpkin puree
- 1/2 cup milk chocolate chips
- 1/4 cup milk
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1/2 tablespoon butter
- 3 tablespoons chocolate chips
- Preheat oven to 350 degrees. Grease & flour a loaf pan.
- In a medium bowl combine all dry ingredients- flour, cocoa powder, baking soda, baking powder, cinnamon, ground nutmeg and salt in a large bowl. Set aside.
- In a large bowl beat the eggs until they become nice and fluffy. One by one put Pumpkin puree, milk, butter and sugar and stir them well to a smooth mixture.
- Combine all the dry ingredients with the wet ingredients in the bigger bowl and fold them gently together. Add around 2/3 cup of the specified amount of Choco-chips to the mixture while keeping aside 1/3 cup to sprinkle on top of the baking dish.
- Pour batter into prepared pan. Sprinkle the remaining 1/3 cup of chocolate chips over the top of the bread. Bake for 40-50 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven times will vary so make sure you check it at 40 minutes to be safe.
- Heat butter in the microwave for about 20-25 seconds or until it just comes to a boil. Remove and add chocolate chips. Let sit for minutes without stirring. It will be a semi-solid state of Choco- chip mixture.
- Drizzle generously over your super rich chocolate pumpkin loaf for a deeper texture.