I have a lot of recipes that call for part of a can of pumpkin. I came up with this Chocolate Chocolate Chip Pumpkin Bread as a way to use up the rest of my pumpkin. Since it doesn’t use a lot of pumpkin, it has a pretty subtle pumpkin flavor. The pumpkin does help give the bread a nutritional boost and makes it moist. So, you end up with a chocolaty bread with a hint of pumpkin flavor.
Chocolate Chocolate Chip Pumpkin Bread
- 1/2 c . plain nonfat Greek yogurt
- 1/2 c . pumpkin puree
- 1/4 c . vegetable oil
- 1/4 c . milk
- 2 large eggs
- 3/4 c . brown sugar
- 1/3 c . granulated sugar
- 1 ¼ c . all-purpose flour
- 1/2 c . cocoa powder
- 1 tsp . baking soda
- 1/2 tsp . salt
- 1/2 c . semisweet mini chocolate chips (, divided)
- Preheat oven to 350 F. Grease an 8x4-inch baking pan; set aside.
- In a large bowl, whisk together yogurt, pumpkin, vegetable oil, and milk until combined.
- Add eggs, and whisk until incorporated.
- Stir in sugars until well-combined.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in 1/4 cup chocolate chips.
- Pour batter into pan, smoothing as needed.
- Sprinkle remaining 1/4 cup chocolate chips over the batter
- Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out clean. It’s ok if it has some melted chocolate, but it shouldn't have any crumbs.
- Let it cool for 5-10 minutes in the pan.
- Run a thin knife around the edge of the pan to loosen the bread.
- Remove from pan, and let cool on a wire cooling rack.