This was supposed to be a pumpkin chocolate chip bread. I love pumpkin bread, I love chocolate – why not put them together into one loaf? Except I could not for the life of me find the container of chocolate chips. I knew I had used them the morning before for pancakes, but they weren’t in their usual spot. I figured I had used them all up and forgotten about it. “Pregnancy brain” is a real thing, it turns out, so forgetting wouldn’t be out of the realm of possibility lately!
So instead, I pulled out a bar of dark chocolate and got to chopping. I mixed a few ounces into the batter and proceeded to fill up my loaf pan and a muffin tin.
Of course, I found the chocolate chips on the counter, hidden behind the blender, as I tidied up the kitchen immediately after sliding the loaf in the oven. This is clearly why I need to put things away as soon as I use them!
That’s okay, though. Dark chocolate pumpkin bread ended up being a tasty accident. The dark chocolate was so finely chopped that there was a bit of chocolate in every single bite, and the final texture of the bread was much smoother than if I had used chocolate chips. So I’ll give pregnancy brain 1 point for making me totally forget where the chocolate chips were, and myself 2 points for coming up with something even tastier in retaliation. Basically, I’m still winning against the forgetfulness that comes with pregnancy. Hooray!
This pumpkin bread will give you a taste of dark chocolate in every bite. Make two loaves, two dozen muffins, or one set of each to enjoy some pumpkin bread all week long.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup plain French or Greek yogurt (I used Stonyfield's Petite Creme )
- 2 large eggs
- 5 ounces dark chocolate, finely chopped
- Preheat the oven to 350°F. Grease a muffin tin or 9" loaf pan.
- Whisk together the flour, cinnamon, baking soda, salt, nutmeg, baking powder, allspice and cloves. Create a well in the middle of the dry ingredients.
- Stir the sugar, pumpkin, yogurt and eggs together in a separate bowl. Pour them into the dry ingredients and stir just until blended. Fold in the dark chocolate.
- Pour the batter into a muffin tin, filling each well about 2/3 full, or into a loaf pan. Bake at 350°F for 20-23 minutes for muffins, or 35-40 minutes for a loaf. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
Make Ahead and Storage