Chocolate Pumpkin Bread is rich and chocolaty bourbon bread with a hint of your favorite flavor pumpkin spice. This is a great recipe for fall and you will love it.
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WHAT YOU’LL NEED
Flour – all purpose or plain flour. You could even use bread flour.
Cocoa Powder – Any brand. I used Hershey’s Dark Cocoa Powder.
Spices and Seasonings – Pumpkin Pie Spice, baking soda, Kosher Salt and Vanilla extract.
Pumpkin Puree – any brand, store bought or homemade. I use Libby’s.
Sugar – light brown sugar, any brand. I use Dixie Crystals.
Oil – Canola or vegetable oil. Any brand. I use a store brand.
Buttermilk – You can make your own with ¼ cup milk and ¾ teaspoon of lemon juice. I used store bought buttermilk.
Eggs – large brown or white.
Bourbon – any brand you prefer. I use Knob Creek.
Chocolate Chips – I used semi sweet, but you can use any kind that you prefer.
STEP BY STEP INSTRUCTIONS
Step 1. Preheat the oven to 350 degrees and spray your 9×5 loaf pan with pam baking spray.
Step 2. Using a medium bowl, whisk together the flour, cocoa, pumpkin pie spice, baking soda and salt.
Step 3. Using a large bowl, beat together until combined the pumpkin puree, brown sugar, canola oil, buttermilk, eggs, vanilla and bourbon.
Step 4. Gradually whisk in the dry ingredients. Then, fold in ¾ C of the chocolate chips.
Step 5. Scoop and smooth batter into the loaf pan.
Step 6. Place into the oven for 30 minutes.
Step 7. When the 30 minutes is up, sprinkle remaining chocolate chips onto the top of the bread.
Step 8. Continue to bake for another 20-30 minutes or until a toothpick comes out clean,
Step 9. Allow to cool completely before enjoying!
TIPS AND FAQS
If you want to make your own buttermilk for this recipe you will need milk and lemon juice. To make your buttermilk you can use ¼ cup of milk, and ¾ teaspoon of lemon juice. Stir the lemon into your milk, and then allow the lemon juice and milk mixture to sit for 10 minutes.
You could also make this Chocolate Bourbon Pumpkin Bread into muffins if you prefer those shapes. To make muffins you will not need to change the temperature. But, you will need to change the time. Check your muffins for doneness after 15 minutes. You may need up to 20 minutes.
If you do not use the Bourbon you can simply leave it out. Your bread will still turn out just fine.
Store your muffins on the counter for up to five days. You can also freeze your muffins by placing them in a freezer bag. You can freeze your muffins for up to 3 months.
RELATED RECIPES
Chocolate Bourbon Pumpkin Bread
Equipment
- Loaf Pan
Ingredients
- 1 C Flour
- ½ C Hershey Dark Cocoa Powder
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ C pure pumpkin puree
- ¾ C Light Brown Sugar
- ½ C Canola Oil
- ¼ C buttermilk
- 2 large eggs
- 1 ½ teaspoon pure vanilla extract
- 3 tablespoon Bourbon
- 1 C chocolate chips divided
Instructions
- Preheat oven to 350 degrees and spray your 9×5 loaf pan with pam baking spray
- Using a medium bowl, whisk together the flour, cocoa, pumpkin pie spice, baking soda and salt
- Using a large bowl, beat together until combined the pumpkin puree, brown sugar, canola oil, buttermilk, eggs, vanilla and bourbon
- Gradually whisk in the dry ingredients
- Fold in ¾ C of the chocolate chips
- Scoop and smooth batter into the loaf pan
- Place into the oven for 30 minutes
- When the 30 minutes is up, sprinkle remaining chocolate chips onto the top of the bread
- Continue to bake for another 20-30 minutes or until a toothpick comes out clean
- Allow to cool completely before enjoying!
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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