Chocolate Pumpkin Loaf
Just when you thought a pumpkin loaf couldn’t get any more decadent, we added chocolate
1 hour 30 minutes
About this Recipe
Our Chocolate Pumpkin Loaf Bread Tastes like Grandmother’s recipe straight out of a vintage magazine. We’ve made a few tweaks for our friends who prefer their fall treats without the dairy.
While you wait for your masterpiece to bake, your home will fill with the autumn aromas of the spices and pumpkin. We hope you’ll enjoy your Chocolate Pumpkin Loaf Bread!
- 1 1/2 cups of flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 cup semisweet chocolate chips dairy-free (optional)
- 2/3 cup sugar
- 2/3 cup brown sugar
- 3 egg whites
- 1 cup canned pumpkin puree
- 1/4 cup Mooala Chocolate Bananamilk
Grab a medium sized bowl, a large bowl, and a lofa pan coated with your fave non-stick cooking spray, and preheat your oven to 350 degrees. You’ll also probably want to have a whisk and a flexible spatula at the ready.
Into a medium-size bowl, combine the flour, ground cinnamon, salt, baking soda, baking powder, ground cloves, nutmeg, and chocolate chips (optional).
In a large bowl, combine the sugar, brown sugar, Mooala Chocolate Bananamilk, egg whites, and canned pumpkin puree. Stir the ingredients together before adding the dry ingredients to the pumpkin mixture.
Spread that bread into the loaf pan and bake for 55-60 minutes or until you can poke it with a toothpick and it comes out clean.