Double-Chocolate Pumpkin Bread
Preheat oven to 350 degrees F. Coat a 9-by-5-inch baking pan with cooking spray.Advertisement
Whisk flour, cocoa, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
Whisk pumpkin puree, brown sugar, butter, buttermilk, eggs and vanilla in a large bowl. Add the dry ingredients and stir with a wooden spoon until just combined. Fold in chocolate chips.
Transfer the batter to the prepared baking pan, spreading evenly. Bake until a toothpick inserted into the center of the bread comes out clean, 40 to 50 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and remove to the wire rack. Let cool at least 20 minutes before slicing.
To make ahead: Store, well-wrapped, at room temperature for up to 2 days or freeze for up to 3 months.
1 1/2 fat, 1 other carbohydrate, 1/2 starch