Milk Chocolate Pumpkin Bread
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
This is my favorite way to combine two of my beloved fall flavors into one incredibly moist quick bread. The pumpkin puree keeps everything tender while adding fiber and nutrients, and melted milk chocolate creates this luxurious richness that feels like an indulgence. What I love most is how fast it comes together, with just fifteen minutes of prep before it bakes. Between the walnuts for crunch and warm pumpkin pie spice throughout, you'll have a homemade treat that tastes like you spent hours in the kitchen but honestly takes less than an hour from start to finish.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 50unsweetened cocoa powder
- 10baking powder
- 5salt
- 2large eggs
- 200milk
- 150pumpkin puree
- 150melted milk chocolate
- 100unsalted butter
- 5pumpkin pie spice
- 50chopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm loaf pans and line the bottoms with parchment paper.
Tip: Use a high-quality oven thermometer for accurate temperature reading.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, whisk together the eggs, milk, pumpkin puree, melted milk chocolate, and melted butter.
Tip: Use an electric mixer for an even creamier batter.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Tip: Scrape down the sides of the bowl to incorporate all the ingredients.
- 5
Fold in the chopped walnuts and pumpkin pie spice.
Tip: Use a rubber spatula to gently fold the ingredients, being careful not to overmix.
- 6
Divide the batter evenly between the prepared loaf pans and smooth the tops.
Tip: Make sure the batter is evenly distributed to ensure even baking.
- 7
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Rotate the pans halfway through the baking time to ensure even cooking.
- 8
Remove the bread from the oven and let cool in the pans for 10 minutes.
Tip: Use a wire rack to cool the bread completely, if desired.
- 9
Once the bread is cool, slice and serve.
Tip: Store any leftover bread at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.
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