This Pumpkin Chocolate Avocado Bread is the ultimate blend of rich chocolate and cozy fall flavors. The avocado gives it a moist, dense texture, making each slice irresistibly tender. This is a perfect treat for breakfast, dessert, or a mid-day snack!
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Why You’ll Love This Pumpkin Chocolate Avocado Bread
- Rich and Moist: The avocado makes this bread wonderfully moist without needing extra oil.
- Perfect Fall Flavors: Pumpkin puree adds that fall flavor we all crave, enhanced by warm spices.
- Naturally Sweetened: Honey (or maple syrup) provides sweetness, making it refined-sugar free.
Ingredients for Pumpkin Chocolate Avocado Bread
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ripe avocado, mashed
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Loaf pan (9×5-inch)
- Spatula
How to Make Pumpkin Chocolate Avocado Bread
- Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Wet Ingredients
- In a large mixing bowl, combine the mashed avocado, pumpkin puree, honey (or maple syrup), eggs, and vanilla extract. Stir until the mixture is smooth and creamy.
- Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
- Bring It All Together
- Add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chocolate chips.
- Bake
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Serving Suggestions
This bread is perfect with a cup of coffee or tea. Serve it warm with a dollop of whipped cream or a drizzle of almond butter for an extra treat!
Tips for the Best Pumpkin Chocolate Avocado Bread
- Check Your Avocado: Make sure your avocado is ripe for a smoother, creamier texture.
- Don’t Overmix: Stir until just combined to keep the bread tender.
- Add Nuts for Crunch: Chopped walnuts or pecans can add great texture.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature.
Frequently Asked Questions (FAQ)
Q1: Can I use all-purpose flour instead of whole wheat?
- Yes, all-purpose flour works well and will give a lighter texture.
Q2: Can I make this bread vegan?
- Absolutely! Use a flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water) for each egg and a plant-based sweetener like maple syrup.
Q3: Can I add more chocolate?
- Of course! For extra chocolatey goodness, try topping the batter with additional chocolate chips before baking.
A Chocolatey Fall Favorite!
This Pumpkin Chocolate Avocado Bread is a delightful twist on classic pumpkin bread, and the avocado adds a silky richness that’s unforgettable. Treat yourself and loved ones to a slice (or two!) of this cozy, chocolate-filled delight.
Happy baking!
