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Chocolate Chunk Pumpkin Bread

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Moist and warmly spiced pumpkin bread studded with rich chocolate chunks, perfect for cozy mornings and autumn afternoons — a tender loaf with a crackly sugared crust.

Ingredients

Units Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup pure maple syrup or honey
  • 1/4 cup coconut oil or vegetable oil
  • 2 tsp vanilla extract
  • 1 1/2 cups flour (all-purpose or spelt)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup dark chocolate chunks or chips
  • Optional: coarse sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, oil, and vanilla until smooth.
  3. In another bowl, stir together the flour, baking soda, baking powder, salt, and spices.
  4. Combine the wet and dry ingredients until just mixed. Do not over-stir.
  5. Gently fold in the chocolate chunks, reserving a few to press on top for presentation.
  6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with coarse sugar if desired.
  7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter to ensure a tender crumb.
  • Use dark chocolate chunks for richer flavor and contrast.
  • Optional coarse sugar adds a nice crunch to the top.
  • Loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.

Nutrition

Find it online: https://yumfoodusa.com/chocolate-chunk-pumpkin-bread/