Double Chocolate Pumpkin Bread Recipes

BEST EVER CHOCOLATE PUMPKIN BREAD RECIPE

Steps:

• Preheat oven to 350 degrees and spray your 9x5 loaf pan with pam baking spray
• Using a medium bowl, whisk together the flour, cocoa, pumpkin pie spice, baking soda and salt
• Using a large bowl, beat together until combined the pumpkin puree, brown sugar, canola oil, buttermilk, eggs, vanilla and bourbon
• Gradually whisk in the dry ingredients
• Fold in ¾ C of the chocolate chips
• Scoop and smooth batter into the loaf pan
• Place into the oven for 30 minutes
• When the 30 minutes is up, sprinkle remaining chocolate chips onto the top of the bread
• Continue to bake for another 20-30 minutes or until a toothpick comes out clean
• Allow to cool completely before enjoying!

DOUBLE CHOCOLATE PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5" loaf pan with on-stick baking spray and set aside. In a medium bowl, whisk together the 1 C. flour, 1/2 C. cocoa powder, 2 Tsp. pumpkin pie spice, 1 Tsp. baking soda, and 1/2 Tsp. salt. In a large bowl, or the base of a stand mixer with the paddle attachment, beat together the 1/2 C. pumpkin puree, 1/2 C. + 2 Tbsp. packed brown sugar blend, 1/4 C. oil, 1/4 C. apple sauce, 1/4 C. almond milk, 2 eggs, and 1 1/2 Tsp. vanilla. Add the dry ingredients to the wet and mix until just combined. Fold in 1/2 C. of the chocolate chips and transfer the batter to the prepared loaf pan. Top with the remaining 1/4 C. chocolate chips and place in the oven to bake for 50-60 min or until an inserted toothpick comes out clean. Once done, remove from the oven and set aside to cool for about 20 minutes before turning out onto a wire rack to continue cooling. Once cool, slice into 8 pieces and enjoy!

DOUBLE CHOCOLATE PUMPKIN BREAD

Steps:

• Preheat oven to 350F and grease two loaf pans.
• Combine sugar and shortening in the bowl of a stand mixer.
• Add eggs, one at a time, mixing well after each addition.
• Add water and mix well.
• In a separate bowl, whisk together flour, cocoa powder, salt, cinnamon, nutmeg, and baking soda.
• With the mixer on low speed, alternate adding dry ingredients and pumpkin puree, in 3 additions.
• Fold in 1 1/2 cups of chocolate chips. Divide batter between prepared pans.
• Bake for 30 minutes, then sprinkle remaining chocolate chips on top of the loaves. Continue baking for another 30-40 minutes, until a toothpick inserted in the center comes out clean.

DOUBLE CHOCOLATE PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In another large bowl, whisk eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips and walnuts. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

DOUBLE PUMPKIN-BEER BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.
• Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE-PUMPKIN BREAD

Steps:

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

CHOCOLATE PUMPKIN BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature.