It’s no secret that fall is my favorite time of year. I don’t know if I could necessarily say this while growing up in Colorado, where the seasons were much more distinct. But here in Texas, where we have a little bit of cold weather and a whole lot of heat, I get excited about the fall and the promise of cooler weather on its way.
From what I’ve experienced of Texan life these past twelve years, it really doesn’t begin to cool down until this time of year, when the season is nearly halfway over. Still, I put up fall décor, burn seasonal candles, and bake, as if all these activities will help to usher in the crisp, autumn air.
I especially enjoy baking. My mom always baked this time of year when I was a child, so it brings back good memories. Fall just isn’t fall without the baked goods. This weekend, I thought to make a chocolate pumpkin loaf that my mom included in a recipe book that she gave me years ago. Unfortunately, I didn’t have quite the right ingredients, and it was going to be a bit difficult to halve this recipe that would otherwise make three loaves, so I decided to improvise and came up with this delectable, sweet bread instead!
Although it may not completely feel like fall here yet with our afternoons as warm as they are, it certainly smelled like fall in our house Saturday morning as this bread baked! Pumpkin and chocolate wafted through the air with sweet hints of cinnamon. This bread is the perfect combination of the three with rich chocolate chips to add sweetness and additional texture to each delicious, moist bite.
The “secret” ingredient for this bread is not so secret since I included it in the name for this recipe—the Abuelita chocolate, which is a Mexican type of hot chocolate that can be found in the Latino section of your local Walmart if you live Stateside.
This decadent hot chocolate, along with the pumpkin and fall spices, truly adds the right blend to make it feel like fall, wherever you might live and whatever season you are in. So, whip yourself up some of this bread today and come enjoy this season with me!
As always, let me know if you give this recipe a try and what you think about it. And if you’ll excuse me for a moment, I’m going to grab myself another slice…
ABUELITA CHOCOLATE PUMPKIN BREAD
- 1 tablet Abuelita hot chocolate (the entire disk)
- 1 T half and half
- 15 oz can pumpkin
- ½ c unsweetened apple sauce
- ¾ c sugar
- 3 eggs
- 1 t pure vanilla extract
- 2 c flour
- 1 T pumpkin pie spice
- 1 t cinnamon
- 1 t baking powder
- ½ t baking soda
- ½ t salt
- 1 c chocolate chips
Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with cooking spray or line with parchment paper. Set aside. Heat the Abuelita chocolate disk and the half and half together in the microwave in 30-second increments until melted. Mix thoroughly and set aside to cool slightly.
Meanwhile, combine together the pumpkin, apple sauce, sugar, eggs, and vanilla extract together, then stir in the Abuelita chocolate mixture. In a separate bowl, mix together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt, then add the dry ingredients to the wet ingredients, stirring just enough to combine. Gently mix in the chocolate chips, then spread the mixture into the loaf pan. Bake for 60-80 minutes or until a toothpick inserted in several center pieces comes out clean. Let cool in the pan, then remove, slice, and enjoy! Makes 1 loaf, roughly 10-12 slices.