Spiced Chocolate Pumpkin Bread // Wit & VinegarYou guys, all I want to eat right now is pumpkin in the form of baked goods.

Maybe pumpkin in the form of anything.

I’ve somehow managed to have a loaf of pumpkin bread in my fridge at all times for the past few weeks. It’s been amazing/sometimes I felt very attacked whenever I opened the fridge because there’s just this beautiful loaf of pumpkin bread giving me major heart eyes. I mean, it was wrapped in foil, but I knew it wanted me.

Spiced Chocolate Pumpkin Bread // Wit & VinegarIt went from this beautiful creature to not chocolate pumpkin bread with reese’s peanut butter chips then back to this loaf, because the trifecta of chocolate and pumpkin and spices is just the greatest. The bread’s not too sweet so it’s perfect for an afternoon snack or you could eat half a loaf for breakfast if that’s how you roll (let’s roll together).

Spiced Chocolate Pumpkin Bread
makes 1 tall 8×4″ loaf with some extra tall drama because I’m all about the drama.
if you don’t care about the drama or you only have a 9×5″ then use that and go about 10 min less on bake time.

2 teaspoons pumpkin pie spice
1 3/4 cup flour
1/3 cup cocoa, sifted for lumpage
1 teaspoon baking soda
3/4 teaspoon coarse kosher salt

1 stick of butter, cubed up to melt evenly
1 cup + 2 tablespoons white granulated sugar
1 1/3 cup pumpkin puree
2 eggs
1/3 cup buttermilk

2/3 cup bittersweet or semisweet chocolate chips

Preheat your oven to 350*F and prepare your pan by lining it with parchment paper so that the the two longer sides of the pan have a sort of parchment handle and the two shorter sides aren’t lined with anything. Grease the pan and parchment with non-stick cooking spray.

In a large bowl whisk together all the dry ingredients to combine, set aside.

In a medium sized saucepan melt down the butter over a medium low heat, making sure you don’t brown it. Once it’s melted, turn off the heat and stir in the sugar until it’s completely combined, then add the pumpkin puree, stir until combined, and add the eggs, one at a time, until also completely combined.

Carefully mix in the buttermilk then add that mixture to the dry ingredients and use a rubber spatula to fold it all together until just combined then add the chocolate chips and stir just until they’re evenly distributed, don’t over mix.

Pop the batter into your prepared loaf pan and bake for 60-70 min, until a skewer inserted comes out almost clean, a few crumbs are fine. Let the bread cool for about 10 min then use your parchment handles to lift it out of the pan and onto a cooling rack to cool completely.

Bread tastes best when completely cooled.


You Might Also Like

  • Adrianna Adarme

    “Sifted for lumpage.” Hahah. Dis looks good.

  • Looks mighty fine to me! I absolutely like to roll out of bed and have cake like this for breakfast! Yum!

  • Yum!! I haven’t made a pumpkin bread (or pumpkin anything, to be perfectly honest – it isn’t really used in baking here in NZ!) but this looks like the perfect first thing to try – chocolate is always a good addition 🙂

  • yes to chocolate and pumpkin anything! This bread looks amazing 🙂

  • That loaf looks flawless! I just made some pumpkin chocolate bread like this, and I kinda feel the same way about it…it’s like cake that is socially acceptable to eat at breakfast! What’s not to love? 😀

  • Stephanie @ Girl Versus Dough

    This loaf’s giving me major heart eyes through the screen already. And I’m giving them right back.

  • Pingback: Have a Great Halloween! | lebluegrass()

  • Sooooo, I’ve got an 18 pound Cinderella pumpkin on my hands right now. Apparently the flavor is incredible. The resulting massive batch of pumpkin puree will have me eating pumpkin for the rest of the year. This is bread is officially on the must-make list 🙂

  • But…I want to eat it hot and burn my fingers/mouth!!!

  • This is all I want to eat every day all the time.