Pumpkin Chocolate Chunk Bread

    Serves 8
    15 mins prep
    70 mins cook
    85 mins total

    A delicous recipe for Pumpkin Chocolate Chunk Bread - a sweet treat to enjoy as a dessert, or as an afternoon treat!

    2 servings

    1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.

    2. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt. Set aside.

    3. In a large bowl, combine the granulated and dark brown sugars, pumpkin purée, oil, dairy-free yogurt or sour cream, eggs and vanilla. Whisk until smooth.

    4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in 3/4 cup chocolate chunks, reserving the rest for the topping. Pour the batter into the prepared pan. Sprinkle with turbinado sugar and remaining chocolate chunks.

    5. Bake for 60 minutes, then tent loosely with aluminum foil and bake for an additional 10-20 minutes. The loaf is ready when a toothpick inserted in the center comes out clean.

    6. Remove from the oven and let cool a few minutes in the pan. Then remove the loaf from the pan (you can lift it up with the parchment paper) and transfer to a cooling rack to cool completely.

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