Another bread recipe for you and this one is extra chocolatey and contain a secret ingredient! Guess what it is!!
The secret ingredient is pumpkin!!
I have a lot of pumpkin puree left over since I bought a huge can of it. So when I found a recipe by my favorite blogger over at Edible Perspective for a chocolate quick bread that uses sweet potato puree, I knew that I can easily substitute it with pumpkin puree.
I also used Hershey special dark chocolate with almond nuggets since I have a lot left over as well. I chopped up the chocolate nuggets and fold it into the batter. However, the best part is not only the sprinkle of chocolate throughout the bread but the chocolate oat crumbles on top!
To make it more chocolatey, since I love dark chocolate, I also chopped up some more dark chocolate nuggets and sprinkled it on top as well.
The bread turned out fantastic! The bread was almost brownie like, which is my favorite! You can barely taste the pumpkin since it’s so subtle, which let the chocolate to really shine. The chocolate melted nicely on top as well. Each bite was heavenly. C loved it so much that he ate two slices right away! I love to crumble it on top of my oatmeal, which I did this morning. It was pure bliss. I can’t wait to make this bread again and maybe try mashed bananas instead of pumpkin next time since I love bananas and chocolate together!
Chocolate Quick Bread //yield 8 servings
Recipe slightly adapted from Edible Perspective
Chocolate Oat Crumble:
1/8 cup light brown sugar
1/4 cup rolled oats
3 Tbsp unsalted butter, slightly melted
2 Tbsp oats flour
1 Tbsp unsweetened cocoa powder
1/8 tsp salt
For The Bread:
1 1/3 cup oats flour
1/2 cup almond meal
6 Tbsp all-purpose flour
5 Tbsp light brown sugar
6 Tbsp unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup pumpkin puree
2/3 cup almond milk + 1tsp lemon juice
1 Tbsp honey
6 Tbsp plain greek yogurt
5 pieces of Hershey special dark chocolate with almond nuggets, chopped
1. Preheat the oven to 350 degree F and oil one 9×5 loaf pan.
2. For the chocolate oats crumble, mix everything together in a bowl. Set aside.
3. For the bread, mix the dry ingredients (oats flour through salt) in a large bowl and set aside. In another bowl, mix the wet ingredients (eggs through yogurt). Pour the dry ingredients on top of the wet ingredients and stir with a large wooden spatula. Gently fold in the chopped chocolate.
4. Pour the batter into the loaf pan and sprinkle the crumble mixture on top.
5. Bake for 65 minutes or until a fork inserted in the middle comes out clean. Cool for 10 minutes, slice and enjoy!