One Bowl Chocolate Pumpkin Bread
 
Prep time
Cook time
Total time
 
Author:
Yields: 1 loaf, 12 slices
Ingredients
Directions
  1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan or line it with parchment paper, leaving a few inches of overhang on the side to allow for easy removal. Set aside
  2. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, cocoa, vanilla, baking soda, and salt, mixing until smooth.
  3. Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
  4. Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle the top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely. Store the loaf in a sealed container for up to 5 days, or freeze it for up to 3 months.
Notes
* You can also use brown sugar.
** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. For all AP, use 1 cup (120 g). For a mix, I'd probably go 1/2 cup (60 g) AP and 1/2 cup (60 g) whole wheat. I've also had readers say that an all-purpose gluten-free mix works as well.
Recipe by . running with spoons . at http://www.runningwithspoons.com/2016/10/11/one-bowl-chocolate-pumpkin-bread/