Pumpkin bread gets a chocolatey makeover in this healthy recipe that has cocoa powder in the batter and is studded with even more chocolate in the form of melty chips. This easy quick bread is so tasty, it could pass as a dessert.
Preheat oven to 350 degrees F. Coat a 9-by-5-inch baking pan with cooking spray.
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