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Delicious Chocolate Hojicha Pumpkin Bread Recipe | Easy Fall Baking Ideas

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  • 1 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1⁄2 cup olive oil
  • 2 eggs, room temp
  • 3⁄4 cup brown sugar
  • 4 tbsp hojicha powder
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1 tsp cinnamon
  • 1⁄4 tsp nutmeg
  • 1⁄8 tsp ground cloves
  • 1⁄2 tsp salt
  • 1 tsp vanilla extract
  • 1⁄2 c dark chocolate chips

Cinnamon Hojicha Honey Butter

  • 1⁄2 cup room temp butter
  • 1⁄3 cup honey
  • 1 tsp cinnamon
  • 1 tsp hojicha powder


  1. Preheat oven to 350° F.
  2. In a medium-sized mixing bowl, add the all-purpose flour, brown sugar, hojicha powder, cinnamon, cloves, nutmeg, salt, baking soda, and baking powder. Mix the ingredients until everything is well combined.
  3. In a separate mixing bowl, add the eggs and whisk. Then add the olive oil, pumpkin, and vanilla extract. Mix until well combined.
  4. Add the wet ingredients to the bowl with the dry ingredients and mix with a whisk or spatula until the batter is smooth and free of dry clumps.
  5. Place the batter in a lined loaf pan and bake for 40 minutes or until a toothpick comes out clean.
  6. Meanwhile, make the cinnamon hojicha honey butter by adding all ingredients to a mixing bowl. Use a hand mixer to blend the ingredients until everything is well combined. Place in the fridge.
  7. Serve the pumpkin bread warm with the butter and enjoy!

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