Pumpkin Chocolate Chunk Bread
A delicous recipe for Pumpkin Chocolate Chunk Bread - a sweet treat to enjoy as a dessert, or as an afternoon treat!
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teapsoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 cup pumpkin purée
- ½ cup vegetable oil
- ¼ cup unflavored non-dairy yogurt room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate chunks or chips
- turbinado sugar for topping
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt. Set aside.
- In a large bowl, combine the granulated and dark brown sugars, pumpkin purée, oil, dairy-free yogurt or sour cream, eggs and vanilla. Whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined. Fold in ¾ cup chocolate chunks, reserving the rest for the topping. Pour the batter into the prepared pan. Sprinkle with turbinado sugar and remaining chocolate chunks.
- Bake for 60 minutes, then tent loosely with aluminum foil and bake for an additional 10-20 minutes. The loaf is ready when a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool a few minutes in the pan. Then remove the loaf from the pan (you can lift it up with the parchment paper) and transfer to a cooling rack to cool completely.
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