Chocolate Pumpkin Bread Recipe

Introduction

Chocolate pumpkin bread is a moist and decadent treat that blends the richness of cocoa with the warm flavors of pumpkin. It’s perfect for a cozy breakfast or a sweet snack anytime. This recipe is simple to follow and yields a delicious loaf that everyone will enjoy.

Ingredients

• 1 1/2 cups flour (180g)
• 1/3 cup cocoa powder (27g)
• 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder (10g)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup sugar (150g)
• 1 cup pumpkin puree (240g)
• 1/4 cup water (80g)
• 1/4 cup oil, almond butter, or additional pumpkin for low fat option (50g)
• 1/2 cup mini chocolate chips (optional)
• 2 tsp pure vanilla extract (10g)
• 1/2 tsp ground cinnamon (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly or line the bottom with parchment paper to prevent sticking.
2. Step 2: In a large bowl, stir together all dry ingredients: flour, cocoa powders, baking powder, baking soda, salt, sugar, and cinnamon if using.
3. Step 3: Add the wet ingredients—pumpkin puree, water, oil (or almond butter or extra pumpkin), and vanilla extract—to the dry mixture. Stir gently until just combined to form a batter.
4. Step 4: Spread the batter evenly into the prepared loaf pan. If desired, sprinkle mini chocolate chips on top for extra chocolatey goodness.
5. Step 5: Bake for about 40 minutes or until a toothpick inserted into the center comes out mostly clean. If the top browns too quickly, loosely cover the loaf with foil and continue baking until done.
6. Step 6: Remove the bread carefully from the oven and let it cool in the pan before slicing. For the best flavor and texture, allow it to rest overnight.

Tips & Variations

• Use Dutch cocoa powder for a deeper chocolate flavor and richer color.
• Substitute oil with almond butter for a nutty twist and added moisture.
• For a low-fat option, replace oil with extra pumpkin puree.
• Add a teaspoon of instant espresso powder to enhance the chocolate notes.
• Try folding in chopped nuts or dried cranberries for added texture and flavor.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. When ready to eat, warm slices gently in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it is pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out mostly clean with just a few moist crumbs. If it has wet batter on it, bake a few minutes longer and check again.

Chocolate Pumpkin Bread Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

Delicious and moist Chocolate Pumpkin Bread combining rich cocoa flavors with the natural sweetness and moisture of pumpkin puree. This easy-to-make loaf is perfect for fall gatherings or a comforting treat any time of year, boasting a tender crumb, subtle spice, and optional mini chocolate chips for an extra indulgence.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups flour (180g)
• 1/3 cup cocoa powder (27g)
• 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder (10g)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup sugar (150g)
• 1/2 tsp ground cinnamon (optional)

Wet Ingredients

• 1 cup pumpkin puree (240g)
• 1/4 cup water (80g)
• 1/4 cup oil, almond butter, or additional pumpkin for low fat option (50g)
• 2 tsp pure vanilla extract (10g)

Optional

• 1/2 cup mini chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it well or lining the bottom with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, thoroughly stir together the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and ground cinnamon if using, to evenly combine all dry components.
3. Add Wet Ingredients and Form Batter: Add pumpkin puree, water, oil (or almond butter or extra pumpkin for a low-fat variation), and vanilla extract to the dry ingredients. Stir gently until fully combined into a smooth batter without overmixing.
4. Transfer and Add Chocolate Chips: Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle the mini chocolate chips evenly over the top for added texture and chocolate bursts.
5. Bake the Bread: Bake in the preheated oven for around 40 minutes or until a toothpick inserted into the center comes out mostly clean. If the top is browning too quickly, loosely cover the loaf with foil and continue baking until the inside is cooked through.
6. Cool and Serve: Carefully remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely. The flavor and texture improve after resting overnight, making it even more delicious the next day.

Notes

• You can substitute almond butter or extra pumpkin puree in place of oil for a different fat profile or lower fat content.
• Covering the loaf with foil during baking helps prevent the top from burning if the crust browns too fast.
• The bread tastes best after cooling completely, ideally the next day, allowing flavors to meld and the texture to set.
• Optional mini chocolate chips add extra bursts of sweetness but can be omitted for a simpler bread.
• For a keto version, substitute the flour and sugar with appropriate low-carb alternatives.

Keywords: chocolate pumpkin bread, pumpkin bread, chocolate loaf, fall baking, easy pumpkin bread, chocolate chip pumpkin bread