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This moist and decadent pumpkin bread infused with dark chocolate is an ideal treat for autumn, perfect for sharing at gatherings or enjoying with a warm drink on a cozy afternoon. Combining the subtle sweetness of pumpkin with the richness of dark chocolate, this recipe balances comfort and indulgence effortlessly.
I first baked this during a chilly autumn weekend, and the smell of chocolate and spices filled the house. Since then, it’s become a requested treat whenever friends come over.
Ingredients
- Pumpkin puree: adds moisture and natural sweetness, choose fresh or canned with no added sugar
- Vegetable oil: keeps the bread tender, you can use sunflower oil for a neutral taste
- Brown sugar: offers a rich caramel note, select soft packed varieties for best texture
- Granulated sugar: balances sweetness, standard white sugar is fine
- Large eggs: bind the ingredients and give structure, fresh free range eggs are ideal
- Vanilla extract: enhances flavour depth, use pure vanilla if possible
- Allpurpose flour: the base of the bread, opt for French farine type 45 or 55
- Unsweetened dark cocoa powder: gives the cocoa flavour without added sugar, look for a high quality brand for richness
- Baking soda: helps the bread rise and creates tenderness
- Baking powder: supports leavening alongside baking soda
- Salt: balances sweetness and enhances flavour
- Ground cinnamon: adds warmth and spice, prefer fresh ground over pre milled
- Nutmeg: contributes subtle spice, freshly grated works best
- Dark chocolate chips: introduce rich pockets of melted chocolate, choose at least 60 percent cocoa for intensity
Instructions
- Preheat oven:
- Preheat oven to 175°C and grease a 9 by 5 inch loaf pan (23 by 13 centimetres).
- Whisk Wet Ingredients:
- In a mixing bowl, combine pumpkin puree, vegetable oil, both sugars, eggs, and vanilla extract. Whisk them thoroughly until the mixture is smooth and uniform. This blend forms the moist and flavorful base of our bread.
- Sift and Mix Dry Ingredients:
- In a separate bowl, sift the flour and cocoa powder with baking soda, baking powder, salt, cinnamon, and nutmeg. Sifting helps break any lumps, ensures even distribution, and contributes to a finer crumb texture.
- Combine Wet and Dry:
- Gradually add the dry ingredients into the wet mix, stirring gently with a spatula. Avoid overmixing as this can make the bread dense and tough. Just fold until no visible flour remains.
- Fold in Chocolate Chips:
- Carefully fold in the dark chocolate chips so they distribute evenly without breaking up. This step gives delightful bursts of intense chocolate throughout the bread.
- Prepare and Bake:
- Pour the batter into the greased loaf pan, smoothing the top with the spatula. Transfer to the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Start checking at 60 minutes to prevent overbaking.
- Cool Before Slicing:
- Leave the bread in the pan on a wire rack for 10 minutes to settle and firm up before removing. Then transfer completely to the rack to cool before slicing. This cooling phase prevents crumbling and helps develop the flavours fully.
I love the combination of dark chocolate with pumpkin because it provides a contrasting flavour and texture that feels indulgent but still wholesome. One chilly October afternoon, I shared slices with my family around the fireplace, and their smiles made me realize this recipe was a keeper for years to come.
Storage Tips
Store this pumpkin bread in an airtight container at room temperature for up to four days to maintain moisture. For longer storage, wrap tightly in cling film and place in the freezer where it will keep well for up to three months. Thaw at room temperature before serving.
Ingredient Substitutions
If you prefer a dairy free option, vegetable oil can be swapped with coconut oil, adding a subtle tropical note. You can replace all purpose flour with spelt flour for a nuttier flavour and slight increase in nutrients. Adding chopped nuts such as walnuts or pecans introduces a pleasant crunch.
Serving Suggestions
This bread is fantastic warm with a spread of unsalted butter or soft cream cheese. For a sweeter touch, drizzle with honey or pair with a cup of hot tea or café au lait. It can also be sliced thinly to accompany a cheese platter as a unique sweet contrast.
Enjoy this bread warm, perhaps with a pat of butter or a cup of tea. It also freezes well so you can make it ahead for gatherings.
Common Recipe Questions
- → Quels ingrédients apportent du moelleux à ce pain ?
La purée de potiron, l’huile végétale et les œufs garantissent une texture humide et moelleuse.
- → Peut-on remplacer l’huile végétale ?
Oui, l’huile de coco est une excellente alternative pour une saveur légèrement différente.
- → Comment vérifier la cuisson du pain ?
Enfoncez un cure-dents au centre : il doit ressortir propre ou avec quelques miettes humides.
- → Quelles épices sont utilisées dans la préparation ?
Un mélange de cannelle et de muscade parfume délicatement la pâte.
- → Combien de temps peut-on conserver ce pain ?
Conservé dans une boîte hermétique, il reste frais jusqu’à 4 jours.