• Chelsea Price

Mexican Hot Cocoa Pumpkin Bread

Updated: Apr 29

Perfect Pumpkin bread for a chilly Fall day



Content coming soon for now enjoy the recipe.


Pumpkin Bread

3/4 c pumpkin purée

1/2 c butter melted

1/2 c brown sugar

1/4 c maple syrup

1/4 c Apple sauce

2 eggs

2 tsp vanilla

1 3/4 c flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ginger

1/2 tsp all spice or nutmeg (these are not the same but can sub if needed)


Spiced Sugar Mixture

1/2 c sugar

1 tsp cinnamon ml

1/2 tsp clove


Chocolate Sauce

4 oz good quality chocolate 60%-70%

1/2 c butter

1/2 c powdered sugar

1/3 c cocoa powder

1 tsp vanilla

To a sauce pan melt butter and chocolate on medium low. Once it’s fully melted take off heat and ad in your powdered sugar and cocoa powder mix well then add in vanilla. It will be more like a smooth paste.


Pumpkin Bread

Preheat oven to 350°F

Grease a bread pan

To a medium bowl add all your dry ingredients and spices. Give it a little mix and set aside.

To a large bowl add pumpkin purée, brown sugar, maple syrup, applesauce and melted butter. Mix till combined. Then stir in your eggs and vanilla. Once your mixture is nice and creamed together you can add in you dry ingredients. I do this in two steps mixing it before adding in the rest of the flour mixture. Now let’s scoop that pretty batter into your bread pan. Add half of the batter to your bread pan dollop and swirl in your chocolate sauce then sprinkle generously with spiced sugar. Add the rest of your batter and dollop and swirl chocolate sauce on top with another generous sprinkle of sugar to top it all off.

Bake at 350°F for 50-60 minutes

Top with a little maple butter and enjoy


#Bread #Cake #Chocolate #Desserts #Fruits #Sugar

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