The pumpkin baking continues..and don’t worry I have more where that came from. This is my favorite pumpkin recipe I’ve made so far..it has dark chocolate CHUNKS and such great spice and texture. It’s super moist and I put more chocolate chips on top..because there can never be enough. Put this on you list to bake this fall. Please. And share it with friends and family..they will love you forever. Plus your house will smell wonderful.
You can totally use milk chocolate or semisweet in this too. Whatever suits your fancy! I personally just LOVE dark chocolate. It goes really well with the pumpkin too. Feel free to use whatever you like though.
I just can’t get enough of this delicious stuff.
This recipe is pretty versatile. You can sub whatever type of chocolate is your favorite, and you can use more or less spice depending on your taste. I used Greek yogurt in this recipe for moisture, but you can certainly sub sour cream. I used vanilla almond milk because that is what I have on hand, but you can use 2% or whole or whatever.
Makes 1 9×5 loaf.
1 1/2 c. whole wheat pastry flour
3/4 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 T. pumpkin pie spice
1 tsp. cinnamon
1/4 tsp. allspice
1/2 c. (1 stick) unsalted butter, melted and cooled
1 c. dark brown sugar, loosely packed
1/2 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 c. canned pumpkin
1/2 c. vanilla almond milk
1/4 c. plain Greek yogurt (I used 0%)
3.5 oz. dark chocolate, chopped into chunks
1/4-1/2 c. dark chocolate chips for the top of the bread, if desired
Preheat oven to 350℉. Spray a 9×5 loaf pan with cooking spray. Set aside.
In a medium bowl, add both flours, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and allspice, and whisk to combine. In a separate bowl whisk together both sugars and eggs until smooth. Next, whisk in butter, vanilla, milk, and yogurt. Whisk in pumpkin until smooth. Add the dry mixture to the wet, stirring until just combined. Fold in chocolate chunks. Pour batter into prepared pan and top with extra chocolate chips if desired. Press them into the top of the batter a little.
Bake for 60-65 minutes until golden and a toothpick comes out clean. Let cool completely before removing from pan and slicing.
Kelly @ Trial and Eater
Yum! I love using greek yogurt in baking, I use it in my pumpkin bread too!
Same it’s the best!! I sometimes use sour cream too.