Dark Chocolate Pumpkin Bread
Serves 1615 mins prep75 mins cook
Moist and tender pumpkin quick bread full of chunks of dark chocolate that you are going to love year round.
0 servings
What you need
Instructions
0 Preheat your oven to 325 degrees 1 Use an electric hand mixer to cream together 1 cup of softened butter with 1 1/4 cups of brown sugar and 1 1/4 cups of granulated sugar in a large bowl 2 Add 3 large eggs and 2 teaspoons of vanilla extract and mix until creamy 3 Add 2 1/2 cups of pure pumpkin puree and mix until fully incorporated 4 Combine 2 1/2 cups of all purpose flour, 1/2 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of cloves, 1/2 teaspoon of all spice and 1/4 teaspoon of cardamom in a separate bowl and then add into the pumpkin mixture 5 Mix until just combined 6 Fold in 8 ounces of chopped dark chocolate until evenly distributed 7 Grease two 9”x5” loaf pans and line with parchment paper 8 Divide the batter between to the prepared loaf pans 9 Bake the loaves in a 325 degree oven for 70-75 minutes or until a toothpick will come out of the loaves clean 10 Transfer the loaf pans onto a cooling rack for 5-10 minutes and then transfer the loaves out and directly onto the cooling rack 11 Enjoy warm or room temperature and store leftovers in airtight containerView original recipe