She Strengthens

Pumpkin Bread with a Chocolate Twist

Are you a chocolate lover looking to take your pumpkin bread game to the next level? Look no further! This recipe combines the warmth of pumpkin and spices with the richness of melted semisweet chocolate.

A Delicious Holiday Treat

Imagine serving a slice of this decadent bread at your holiday breakfast or as a unique dessert paired with a scoop of cinnamon ice cream. The possibilities are endless!

Make-Ahead Magic

This bread can be cooled, wrapped tightly in plastic wrap, and stored at room temperature for up to 3 days. Perfect for busy holiday schedules!

Ingredients

• 3 ounces semisweet chocolate, coarsely chopped
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin purée (not pie filling)
• 1 teaspoon vanilla extract
• Butter, for coating the pan

Instructions

Preheat and Prep

Heat your oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and set it aside.

Melt the Chocolate

Place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth. Alternatively, melt the chocolate in a small saucepan over low heat, stirring often.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Set aside.

Cream the Sugar and Oil

In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and oil on medium-high speed until well combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.

Add Eggs and Pumpkin

Turn the mixer to medium speed and add the eggs one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin and vanilla, and mix until just combined, about 30 seconds.

Combine Wet and Dry Ingredients

Return the mixer to low speed, slowly add the reserved flour mixture, and mix until just combined, about 2 minutes total.

Fold in the Chocolate

Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter. Using a rubber spatula, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total.

Bake and Enjoy

Pour the batter into the prepared pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool on the wire rack for at least 20 minutes more before slicing.