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Moist Pumpkin Bread- With Chocolate!

Slices of pumpkin bread with chocolate lined up on a white surface.

5 from 1 reviews

This moist pumpkin bread can be made with or without the chocolate spread, it will be delicious either way! I just think chocolate makes everything better!

Scale

Ingredients

 

Instructions

  1. Preheat the oven to 350° F.
  2. Spray a loaf pan with baking spray or line with parchment paper. 
  3. In a medium size bowl combine the pumpkin puree, eggs, vanilla extract, and oil. Whisk to combine well. In a large bowl combine the brown sugar, flour, baking soda, salt, and cinnamon. Whisk lightly to combine. 
  4. Pour the wet ingredients into the dry ingredients and mix just until combined. Overmixing will create a tough dense bread! 
  5. Pour half of the batter into the loaf pan and dot with 9 teaspoons of the chocolate spread. Use a skewer to connect the dots dragging it through. Top with the other half of the batter and repeat the chocolate dollops on top. Bake for 30-40 minutes until the edges start to pull away from the pan and the top of the loaf is firm not jiggly.

 

Notes

You can leave out the chocolate and just make pumpkin bread! 

Nutrition

Keywords: how to make moist pumpkin bread, pumpkin chocolate bread

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