Salted Chocolate Pumpkin Bread
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This is my favorite fall recipe, and honestly, it comes together faster than you'd think. The combination of rich chocolate and seasonal pumpkin creates something truly special, while the flaky sea salt on top brings out every delicious flavor. Pumpkin puree is packed with vitamin A, which is wonderful for your vision and immunity, and since you probably have it on hand already, this recipe won't break the bank. From prep to plate, you're looking at just over an hour, making it perfect for a weeknight treat or weekend gathering. Trust me, once you try this, it'll become a staple in your kitchen.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 200 gsalted pumpkin puree
- 4 nulllarge eggs
- 150 gunsalted butter
- 20 gflaky sea salt
- 150 gdark chocolate chips
- 10 gbaking powder
- 5 gbaking soda
- 5 gground cinnamon
- 2 gground nutmeg
Detail level
Instructions
- 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
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
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
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
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
Fold the melted chocolate into the bread batter until well combined.
Tip: Be gentle when folding the chocolate to avoid deflating the batter.
- 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
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
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.
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