Salted Chocolate Pumpkin Bread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper.

   Tip: To ensure the bread releases easily, make sure the parchment paper is pressed into all corners of the pan.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda.

   Tip: Using a whisk helps to incorporate air and ensures the dry ingredients are well combined.

3. 3

   In a large bowl, whisk together the pumpkin puree, eggs, and melted butter.

   Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are well incorporated.

4. 4

   Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

   Tip: Overmixing can result in a dense bread.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Make sure the chocolate is completely melted and smooth before adding it to the bread.

6. 6

   Fold the melted chocolate into the bread batter until well combined.

   Tip: Be gentle when folding the chocolate to avoid deflating the batter.

7. 7

   Sprinkle the flaky sea salt over the top of the bread batter.

   Tip: The salt adds a touch of sophistication and balance to the sweetness of the chocolate and pumpkin.

8. 8

   Pour the batter into the prepared loaf pan and smooth the top.

   Tip: Make sure the batter is evenly distributed to ensure a consistent texture.

9. 9

   Bake for 35-40 minutes or until a toothpick inserted into the center of the bread comes out clean.

   Tip: The bread is done when it is firm to the touch and a toothpick inserted into the center comes out clean.