My husband always teases me about the fact that I bake a TON during the Fall and Winter seasons but never actually eat what I create. As opposed to cooking which can be stressful and time-consuming, baking is cathartic and relaxing for me. I love the ability to get creative and bake dishes that typically delight the palates of my friends and family.
During this time of year, pumpkins abound. Everything from desserts and coffees to soups and main dishes are infused with pumpkin. I actually got a little giddy last week when my local coffee shop still had a few slices of their divine pumpkin chocolate bread still available. The day before they had run out, which got me thinking about how I could duplicate that bread at home.
Whenever I create a recipe, I research to ensure the ingredients and measurements work together to create the perfect dish. Inspired by Mazola‘s Pumpkin Nut Bread, I decided to change it up by adding chocolate to the mix! Here is my recipe for Pumpkin Chocolate Bread:
- 2 cups white whole wheat flour
- 2-1/2 teaspoons Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/8 teaspoon Ground Cloves
- 2 large eggs
- 1 15 ounces can of pumpkin
- 3/4 cup brown sugar
- 1/2 cup milk
- 2 tablespoons Mazola Oil
- 1 teaspoon Vanilla Extract
- 1 cup semi-sweet chocolate chips melted in a double boiler
Combine flour, baking powder, baking soda, salt, and spices in a medium bowl and set aside
Whisk eggs until light and fluffy
Add pumpkin, brown sugar, milk, oil, and vanilla
Add flour mixture to the pumpkin mixture to combine, but do not overmix
Separate the batter into 2 bowls
Add melted chocolate to one of the bowls and combine
Spread a layer of pumpkin batter into a loaf pan prepared with cooking spray
Spread a layer of chocolate batter
Continue alternating batters but be sure to finish with the pumpkin batter
Use a knife to swirl the chocolate into the pumpkin batter but do not mix
Sprinkle with cinnamon and chocolate chips
Bake in an oven preheated to 350 degrees for 1 hour, or until a toothpick inserted into the middle of the bread comes out clean.
I brought this bread to a Dia de los Muertos celebration at Nicole’s house and the people in attendance commented on how rich and moist it was. I personally love the merging of pumpkin and chocolate with a subtle hint of spice. This is an easy recipe to recreate and tastes very similar to the one I get at my local coffee shop.
In the recipe, I used Mazola Corn Oil, which I learned helps accentuate the natural flavor in foods. Additionally, this particular oil has four times the amount of cholesterol-lowering nutrients that olive oil has and 40 percent more than canola oil. I wasn’t sure how a corn oil would taste in a bread but to be honest, it complimented the dish nicely. For recipes and special offers, just visit Mazola’s Facebook page.
*Note* If you would like to make a vegan version of this recipe, simply substitute applesauce for the eggs and almond milk for the cow’s milk.
This is part of a sponsored campaign with Latina Mom Bloggers and Mazola. However, all opinions
expressed are my own.
Recipe & Images: Rockin’ Mama
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