The pumpkin posts are not stopping anytime soon. If you’re not a pumpkin person we can meet back up in January. By then I should be done with the pumpkin rehab that I will likely have to enroll in due to pumpkin overdose.
This bread is a wonderful chocolate/pumpkin combo, moist, not too sweet, easy to make, and addicting.
Inspired by LoveFromTheOven
0.25 cup butter, at room temp
1/3 cup Greek yogurt (I used vanilla)
1 cup sugar
2 teaspoon vanilla
0.5 cup pumpkin puree
1 1/3 cup white whole wheat flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
0.25 cup buttermilk
1 aggressive cup chocolate chunks (or chips)
Combine butter and yogurt with a hand beater. Mix in sugar and beat until fluffy. Add in eggs and mix until combined. Add vanilla and pumpkin and mix until combined.
In a separate bowl, sift (or whisk) flour, cocoa, baking soda, baking powder and salt. Slowly mix dry mixture into wet mixture (do no overmix). Add in buttermilk and mix until just combined. Fold in chocolate.
Pour into greased loaf pan. Bake for 45 minutes at 350 degrees F.