Say that 3 times fast! Brownie batter dark chocolate pumpkin bread.
What makes brownie batter dark chocolate pumpkin bread so darn special
You guys, I don’t even know. What possessed me to make brownie batter into a loaf and call it bread?
Well actually, there’s a funny story behind it. I was in a pumpkin mood {go figure — it is November} and decided I wanted to make pumpkin brownies with a luscious dark chocolate batter.
Totally a legit thought, right? Well I get the batter all made up and it’s super good.
Not that I tried the raw batter, or anything. And then I start looking around for a brownie pan that will look cute in photographs. {It’s all about cute kitchen things, right?}
I can’t find one anywhere — which is partially because I am not all unpacked and settled in our house yet — but what I DO come across is an insanely cute and very vintage bread pan that I totally forgot about.
I decide that I have to use it in photos RIGHT NOW, because that’s how my brain works.
And then it dawned on me. Can I make BROWNIE BATTER BREAD? Why of course I can.
There are {mostly} no rules in the kitchen, so I said what the hell? I’m going for it.
Brownie batter in bread form is superior to all other quick breads!
AND YOU GUYS. It’s heaven. Like, pure heaven.
This ‘bread’ fell from the sky, in all of it’s fudgey-moist-rich and uber-delicious glory and has turned me into a brownie batter bread lover. Just like that.
I will warn you that this isn’t super pumpkin-y. It’s really more about the dark chocolate here, but pumpkin is a magical ingredient because it makes the most moist bread/brownies/cake/baked goods, ever.
So it’s pretty much required. {And it just happens to be super nutritious.}
They say some of the best recipes come from mistakes in the kitchen {or photography prop priorities?}.
I am totally going with it because this recipe is dynamite.
And…
I guess that’s all I have to say today. Mostly because my mouth is full of bread that tastes like brownies.
PrintBrownie Batter Dark Chocolate Pumpkin Bread
Healthier pumpkin bread with dark chocolate brownie-like batter.
- Prep Time: 5-10 mins
- Cook Time: 35-45 mins
- Total Time: 40-55 mins
- Yield: Serves 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup whole wheat or whole wheat pastry flour
- ½ cup dark chocolate cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon coarse salt
- 1 cup dark chocolate chips, divided
- ½ cup granulated or brown sugar
- 2 large eggs
- 15-ounce can pure pumpkin
- ¼ cup oil
- ¼ cup milk
- 1 ½ teaspoons pure vanilla extract
- Chopped walnuts, for topping
Instructions
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray. Set aside.
- Whisk together flour, cocoa powder, baking powder and salt in a bowl. Set aside.
- In a glass measuring cup, microwave ½ cup dark chocolate chips for 30-60 seconds, until melted. Allow to slightly cool.
- In a stand mixer bowl fitted with the paddle attachment, mix together brown sugar and eggs until fluffy. Slowly add in eggs, pumpkin, oil, milk and vanilla. Mix in melted dark chocolate. Whisk in dry ingredients until just combined. Fold in remaining whole chocolate chips. Pour batter into the prepared loaf pan. Top with chopped walnuts.
- Bake for 35-45 minutes, until toothpick inserted in the center comes out clean. Allow to cool on a wire rack before slicing.
Notes
Cooking Tip: You can use oat flour, whole wheat pastry flour, whole wheat flour, all-purpose flour or gluten free all-purpose flour.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 278
- Sugar: 16g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 37mg
Keywords: quick bread, bread, simple, easy, fall, seasonal, comfort food
