Let’s keep this short and sweet.
…it seems I have to take back my claim of not liking chocolate.
ingredients:
- 1 1/2 cups flour
- 1/2 cup + 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 1 cup white chocolate chips
directions:
- Preheat oven to 350 degrees. Grease a loaf pan.
- Combine sugar, pumpkin, eggs, oil, and vanilla in a large bowl.
- In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Add dry mixture to wet mixture, combine. Mix in the chocolate chips.
- Bake for 40-45 minutes.
- Let cool for a few minutes before removing from loaf pan, then let cool for at least another 30 minutes before cutting (the inside will be pretty gooey and has to set).
The result really is like a giant brownie – a crunchy outside with a gooey/fudgy center (and no, you can’t taste the pumpkin at all).
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Breakfast, anyone?
Kasey says
Can you substitute applesauce if you don’t have pumpkin? Looks super yummy!
Yes - I’m thinking applesauce would work too
let me know if you try it!
Ummmm…best breakfast ever?! Delicious. You’re a genius!
When I saw this title I literally went, “Double chocolate brownie bread?!” This sounds (and looks) delicious!!!
Wow, love this idea! I’m glad you’ve been converted to a chocolate-lover. 😉
Oh my gosh. Brownie bread?! Since it’s a bread, it doesn’t count as dessert…right? I’m pretty sure that’s how it works.
Oh my gosh, this looks FABULOUS!! That gooey center is seriously making me salivate and I love the inclusion of white chocolate chips- this is like my favorite cookie but in bread (aka breakfast) form!
Oh geez I almost wish I hadn’t seen this post-I think I just drooled! I’ve been telling my hubs for awhile now that I’m going to make some brownies, but I got distracted putting together a DIY wedding centerpiece tutorial for my own blog. Hopefully I can redeem myself by making these before he gets home (and not eating them first!!!!)
Emily says
This looks absolutely amazing! I love that its not filled with butter and sugar so I wont feel as bad about eating it!
This looks incredible!!!
Yum, yum! I just got a can of pumpkin and am ever so slowly working my way through it, might have to put this on the to-make list. The combination of brownie/quick bread is brilliant!
making.
Bread and chocolate. You have won me over 100 times. Great idea!
Meghan says
Made these today. I used apple sauce and it works fine
I also didnt have a loaf pan so I used a muffin tin and cooked them for 23 or so minutes. Could have taken them out earlier though, I overcooked them a bit, but still delicious!
Ohh I bet they’re delicious in muffin-form…will have to try that next time
And good to know about the apple sauce!
Sara says
In the oven now!!!
Val says
I just made this, and went back to check on it 30 mins later and it basically “imploded”…haha.
Any idea why?! Still tasted delicious by the way! Great recipe for chocolate lovers like me
Christina says
I made it twice before and didn’t have a problem until tonight…don’t know why mine did the same
Caitlin@LiveLoveNYC says
omg, this sounds sooo good. i will definitely be making this for breakfast and lunch dessert
Christina says
i used applesauce as well. turned out GREAT!!
Victoria says
Thanks so much for posting this!
This was my holiday gift recipe! I got mini loaf pans at Goodwill and filled them with this bread.
I made two batches and the second came out even better. I used applesauce instead of oil, tripled the vanilla and added about 2 tsp of cinnamon…I also used Ghirardelli cocoa. Trading applesauce for oil makes this recipe lighter and fluffier.
You rock!
Yay, so glad you enjoyed this and was able to use for a holiday gift recipe! what a great idea
i’ll definitely have to try it with applesauce next time - thanks for letting me know! xx
Cynthia says
Used a small can of pumpkin correct? Going to make tomorrow for winter breakfast pick me up!
Sounds like a plan 😉 I’m not sure what size can it would be, but definitely just 1/2 cup!