Pumpkin Bread with Cocoa
After trial an error I was able to accomplish the perfect, moist, flavorful, yet not too sweet, pumpkin bread recipe. Perfect for the holidays with a cold glass of milk. Unlike other recipes, I chose to add cocoa and vanilla extract because the smell of the pumpkin puree was overpowering. The mix needed a balance, a more delightful smell and taste.
Pumpkin Bread with Cocoa
After trial an error I was able to accomplish the perfect, moist, flavorful, yet not too sweet, pumpkin bread recipe. Perfect for the holidays with a cold glass of milk. Unlike other recipes, I chose to add cocoa and vanilla extract because the smell of the pumpkin puree was overpowering. The mix needed a balance, a more delightful smell and taste.
Cooking Instructions
- 1
Preheat oven to 350°
- 2
Mix together dry ingredients; flower, sugar, cocoa, baking soda, cinnamon, nutmeg, salt
- 3
In a separate bowl beat (lightly) wet ingredients together; pumpkin puree, oil, milk, water, eggs, vanilla extract
- 4
Add wet ingredients to dry ingredients, mix with a spoon, and add in the chopped almonds (any nut of your choice)
- 5
Pour mixture into a bread pan, 8" x 5.5"
- 6
Bake for 60 minutes (toothpick test)
- 7
Sift powdered sugar over the top, cut, and enjoy!!!
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