Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 3/4 cup packed light brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk at room temperature
- 2 large eggs at room temperature, slightly beaten
- 1 1/2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips, divided
Instructions
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
- In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir until smooth and combined.
- Stir the dry ingredients into the wet ingredients. Don’t overmix. Stir in ¾ cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean (some melted chocolate is fine, but no wet batter).
- Remove from oven and cool in pan for 15 minutes. Run a knife around edges, remove from pan, and cool completely on a wire rack.
Notes
- Store wrapped in plastic wrap at room temperature for up to 4 days.
- Freeze for up to 1 month by wrapping in plastic wrap and foil. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg