Double Chocolate Pumpkin Bread Rich and Flavorful Treat

Ingredients

• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk together until smooth and well blended.
3. In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cocoa powder.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
5. Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.