Chocolate-Pumpkin Bread

Super moist and chocolaty, almost like chocolate cake, but with hints of pumpkin, cinnamon, and nutmeg

Step: 1

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Combine flour, pumpkin, chocolate chips, cocoa, white sugar, brown sugar, eggs, cinnamon, baking powder, vanilla extract, baking soda, nutmeg, and salt in a large mixing bowl. Blend well. Pour batter into the prepared loaf pan.

Step: 3

Bake in the preheated oven until top is firm and a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 15 minutes; dust with powdered sugar.

Per Serving: 212 calories; protein 4.1g; carbohydrates 40.4g; fat 5.8g; cholesterol 31mg; sodium 159.3mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.