Chocolate Pumpkin Bread with a Kick

Ingredients 0/16

Step 1

Gently heat your oven to 325°F (165°C). Toss the pumpkin cubes with olive oil and a teaspoon of salt, then spread them out on a baking sheet. Roast them for about 30 minutes, then crank the oven up to 425°F (220°C) and roast a bit longer—around 30 more minutes—until the pumpkin is nice and tender. Let the pumpkin cool completely, then trim off any hard edges so you’re left with just the soft, mashable parts. You’ll need about 2 cups of this mashed pumpkin for the recipe; save any extras for something else.

Step 2

Lower the oven temperature to 350°F (175°C) and lightly grease a 9x13-inch baking dish. In a bowl, mash together the pumpkin, sour cream, and creme de cacao until mostly smooth. In a separate large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and pumpkin mixture.

Step 3

In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and a pinch of salt. Gradually add this dry mix to the wet ingredients, folding everything together gently. Finally, fold in the chocolate chips and pour the batter into your prepared dish.

Step 4

Bake for about 50 minutes, or until a toothpick poked into the center comes out clean. Let it cool a bit before slicing and enjoying!