Pumpkin Chocolate Bread
recipe

A delightful treat for weekend mornings, best served with cinnamon cream cheese and raspberry jam.
- Preparation Time: 1 hour
- Serving Size: 8 slices

Ingredients:

- ¾ cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 eggs
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3.5 oz dark chocolate (chopped)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a bowl, mix the pumpkin puree, sugars, oil, and eggs. Whisk until well combined.
3. In another bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Mix the dry ingredients together.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in the chopped chocolate.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
7. Allow to cool before slicing. Serve with cinnamon cream cheese and raspberry jam.

Nutritional Information (per slice):

- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 8 g
- Fiber: 2 g

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