Double Chocolate Pumpkin Bread Recipe-Step By Step Guide

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Double Chocolate Pumpkin Bread Recipe-Step By Step Guide:-This Double Chocolate Pumpkin Bread is the perfect way to take advantage of your passion for both chocolate and pumpkin-flavored treats. This moist and fluffy bread is a delightful confection for the fall season because it is infused with the glory of pumpkin spice and the decadence of chocolate. Additionally, rather than flour, it is made with oats that are whole grain.

Double Chocolate Pumpkin Bread Recipe-Step By Step Guide

 

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Oats are used in place of flour in this recipe for flourless whole grain gluten-free double chocolate pumpkin bread. This recipe for moist quick bread does not contain any dairy and features a delightful combination of flavours that include rich chocolate and pumpkin spice.

 

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Equipment

  • Loaf Pan

 

Ingredients

  • 2 cups rolled oats
  • ⅓ cup cocoa powder
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 2 large eggs
  • 1 ⅓ cups pumpkin puree
  • ½ cup avocado oil
  • ½ cup pure maple syrup
  • 2 tsp pure vanilla extract optional
  • 1 cup chocolate chips

 

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Also Read:-Almond Flour Pumpkin Muffins Recipe-Easiest Recipe Ever

Instructions

  • Put a loaf pan measuring 9 inches by 5 inches in size and line it with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
  • Once the oats have been transferred to a high-powered blender, blend them for thirty to sixty seconds on high speed until a flour is formed.

 

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  • The cocoa powder, pumpkin spice, baking powder, and sea salt should be added to the blender, and the mixture should be blended until all of the dry ingredients are distributed evenly.
  • Eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla extract should be mixed together in a large bowl after being separated.

 

  • Combine the dry ingredients with the wet ingredients in the large mixing bowl, and stir the mixture thoroughly until it reaches the consistency of a thick batter.
  • Toss in the chocolate chips and stir.

 

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  • After the loaf pan has been prepared, pour the batter into it and smooth it out into an even layer. If you so desire, extra chocolate chips can be sprinkled on top of the batter.
  • After covering the bread pan with aluminium foil, place it on the middle rack of the oven that has been preheated and bake it for forty minutes.

 

  • After removing the foil, continue baking the bread for an additional 15 to 25 minutes, or until it passes a clean test.
  • When they reach an internal temperature of 190 to 200 degrees Fahrenheit, quick breads are considered to have reached their full baking potential.

 

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  • To determine whether or not the bread is done, place a digital thermometer in the middle of the loaf and wait until the numbers on the thermometer stop moving.
  • This will provide you with an accurate temperature reading.

 

  • Although this step is not required, it does help remove some of the uncertainty that is associated with the baking time.
  • Before cutting the bread into slices and serving it, allow it to reach room temperature.

 

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Notes

  • If you do not live in an area that is particularly humid, you can keep the bread refrigerated at room temperature and wrapped in plastic wrap for up to two days.
  • In addition to that, you can keep any leftovers in the refrigerator for up to a week by storing them in an airtight container or a zip lock bag.
  • It is possible to freeze muffins for up to three months by placing them in a freezer bag or a zip lock bag.

 

Nutrition

  • Serving: 1slice (of 10)
  • Calories: 341kcal
  • Carbohydrates: 40g
  • Protein: 6g
  • Fat: 20g
  • Saturated Fat: 6g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 9g
  • Cholesterol: 45mg
  • Sodium: 240mg
  • Fiber: 5g
  • Sugar: 25g

 

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