Super Moist Pumpkin Chocolate Bread

Preparation Time

Baking Time

Makes about 6 to 8, 4” Bread Loaves

Ingredients

For the Pumpkin Bread

For the Chocolate Bread

Method

Preheat the oven to 350F and grease the loaf pans. (I have 4” loaf pans which are perfect to make loaves for gifting)

Pumpkin Bread

In a medium sized bowl, whisk the eggs, oil and sugar. Add the pumpkin puree and fold it in the egg mixture
In a separate bowl, sift the flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt
Gradually add the flour mixture to the pumpkin mixture and and fold until the ingredients are evenly combined. Keep Aside!

Chocolate Bread

In a medium sized bowl, whisk the eggs, oil, vanilla essence and sugar
In a separate bowl, sift the flour, cocoa powder, baking powder and salt
Gradually add the flour mixture to the chocolate mixture and and fold until the ingredients are evenly combined.

Pouring the Batter

Evenly divide the mixture into the 6 to 8 loaf pans.
Pour a base of pumpkin batter into each loaf pan. Spoon some chocolate batter on top. Spoon the pumpkin batter on top of that. Grab a knife and swirl it all around
Sprinkle some chocolate nibs on top and gently press them inside with a knife or toothpick
Bake the loaves for about 25 to 35 minutes, until a toothpick inserted in the center of the loaf comes out clean. Let it cool in the pan for about fifteen minutes and then invert them onto a wire rack and let them cool completely

Notes

These small loaves makes for a nice gift for friends and family
The loaves can be frozen. Let them cool completely and wrap them with cling wrap before storing them in the freezer. They freeze well for 3 to 6 months. Thaw the frozen loaf overnight in the refrigerator before consuming