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Stunning plated serving of Chocolate Pumpkin Bread, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Chocolate Pumpkin Bread

This rich Chocolate Pumpkin Bread marries the comforting sweetness of maple with a fragrant medley of warm spices, earthy pumpkin, and crunchy hazelnuts. Each luxurious slice, generously studded with mini chocolate chips, offers a perfect embrace of seasonal flavors for a truly distinguished morning indulgence.
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Prep Time 20 minutes
Cook Time 40 minutes
Wait Time (Rising) 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

The Leaven
  • ¼ cup maple syrup, room temperature
  • 1 (.25-ounce) package active dry yeast, 2 ¼ teaspoons
  • 1 cup warm water, 105 to 110°
The Flour & Spices
  • 2 ¼ cups bread flour
  • 1 ¼ cups whole wheat flour
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
The Inclusions & Base
  • 1 cup pumpkin puree
  • 1 cup hazelnuts, chopped
  • 1 cup mini semisweet chocolate chips
  • Vegetable oil spray, for the bowl and pan

Equipment

  • 1 Standard 9x5-inch metal loaf pan
  • 1 Heavy-duty wire cooling rack
  • 1 Professional silicone spatula
  • 1 Heavy glass mixing bowl

Method
 

Bloom the Yeast
  1. Pour 1 tablespoon of the maple syrup into a measuring cup with 1 cup warm water.
  2. Sprinkle with yeast. Wait until the liquid is foamy, about 10 minutes.
Develop the Dry Foundation
  1. Whisk together the flours, nuts, chocolate, spices, and salt in a large bowl.
Combine the Ingredients
  1. Add the pumpkin to a bowl.
  2. Whisk in the yeast water and the remaining syrup.
  3. Combine the wet ingredients with the dry ingredients.
  4. Use a spatula to bring the dough together.
Knead the Dough and First Rise
  1. Sprinkle your work surface with a generous amount of flour.
  2. Transfer the dough and knead the dough until it comes together and no flour shows through, about 2 to 3 minutes.
  3. Set the dough in a bowl coated with vegetable oil spray. Roll the dough around in the bowl to coat all sides.
  4. Cover with a clean dish towel and move to a warm place to rise for 1 hour.
The Fold & Second Rise
  1. After an hour, remove the dough from its cozy hideout and use a spatula to fold the dough onto itself while you turn the bowl, about 8 to 10 turns.
  2. Cover again and move the bowl back to the warm place to rise for another 30 minutes.
Bake the Bread
  1. Preheat your oven to 375°.
  2. Coat a (9 x 5 x 3-inch) loaf pan with vegetable oil spray.
  3. Use a spatula to transfer the dough to the loaf pan.
  4. Bake until the top is golden brown, about 35 to 40 minutes.
  5. Cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Notes

Makes 1 loaf.