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Double Chocolate Pumpkin Bread

I’ve been waiting and waiting for the perfect excuse to bake this again and finally I have all the ingredients when I’m craving it! I’ve got an absolutely delicious recipe for double chocolate pumpkin bread featuring dark cocoa powder, Greek yogurt, and whole wheat flour to share with you!

This recipe is a huge hit every time I make it. I recommend warning it up for about 20 seconds in the microwave before eating it of you’re not having it all right out of the oven. It’s definitely better warm! Bonus deliciousness if you serve a slice with a small scoop of vanilla frozen yogurt!

Recipe after the jump.

Ingredients

1/4 cup unsalted butter, softened

1/3 cup vanilla Greek yogurt

1 cup sugar

2 eggs

1 1/2 tsp vanilla extract

1/2 cup pumpkin purée

1 1/3 cups whole wheat flour

2/3 cup dark cocoa powder

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1/4 cup buttermilk

1 cup chocolate chips

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a loaf pan.

Combine butter and Greek yogurt with an electric mixer until completely combined. Add sugar and beat until fluffy. Add eggs and mix until combined. Add vanilla and pumpkin purée and mix until combined.

Add flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk and mix until just combined. Fold on chocolate chips.

Pour into loaf pan and bake 45-50 minutes. Remove from oven and allow to cool.

Enjoy!

11 thoughts on “Double Chocolate Pumpkin Bread

  1. This looks delicious! I love giving baked goods as gifts and this one looks perfect for that! I have a pumpkin bread recipe but a double chocolate pumpkin bread sounds like a MUST TRY! Can’t wait to add it to my list of holiday baking!

  2. AHH his looks so yummy! I love anything chocolate and the fact that this recipe contains pumpkin is the perfect excuse to eat a slice (or two) without feeling guilty hahaha
    Thank you for sharing this recipe I will definitely try it next time I have to cook for a family dinner!

  3. I think simply being Tuesday (or any day of the week) is a perfect reason to celebrate and make this bread. I love that you use buttermilk in this recipe, I have pumpkin puree the freezer, buttermilk in the fridge… this is going to happen!

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