Chocolate adds so much richness and complexity to baked goods. When you add together pumpkin, Ritual Chocolate Chunks, and Cacao Nibs you get pure Fall magic. Sure, chocolate is delicious in its purest form, but it also has culinary potential. This Pumpkin Chocolate Bread is delicious and easy to make! It has the perfect flavors for Fall and makes two regular loaves perfect for sharing or freezing. In this recipe, we used both our Chocolate Chunks and Cacao Nibs.
info
Prep 10 min
Cook 45 min
Total 55 min
Ingredients
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2 cups granulated sugar
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½ cup butter softened
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3 large eggs
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2 teaspoons vanilla extract
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15 oz canned pumpkin
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2 ¾ cups flour
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½ teaspoon baking powder
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1 ½ teaspoon baking soda
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1 teaspoon salt
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¾ teaspoon pumpkin pie spice (cinnamon, cloves, nutmeg)
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½ cup milk
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1 lb package Ritual Chocolate Chunks chopped
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½ cup Ritual Cacao Nibs
Instructions
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Preheat the oven to 350 degrees F. Line the bottom of two 8.5 x 4.5-inch loaf pans with a piece of parchment paper. Spray all over with cooking spray.
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Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin, and vanilla and mix to combine.
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In a separate bowl mix together flour, baking powder, baking soda, salt, and pumpkin pie spice.
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Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in coarsely chopped Ritual Chocolate Chunks.
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Pour the batter into prepared pans. Sprinkle Ritual Cacao Nibs on top.
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Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
