Chocolate Pumpkin Bread Recipe

Introduction

Chocolate pumpkin bread is a deliciously moist treat that combines the warm spices of fall with rich cocoa flavors. Perfect for breakfast or an afternoon snack, this bread is easy to make and wonderfully comforting.

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 or almond butter (or additional pumpkin for low fat) (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 the oven to 350°F (175°C). Grease a 9×5 inch loaf pan well, or line the bottom with parchment paper.
2. Step 2: In a large bowl, stir together the flour, cocoa powders, baking powder, baking soda, salt, and sugar until well combined.
3. Step 3: Add the pumpkin puree, water, oil (or almond butter), vanilla extract, and cinnamon to the dry ingredients. Stir until the batter is smooth and evenly mixed.
4. Step 4: Spread the batter evenly into the prepared loaf pan. Sprinkle mini chocolate chips over the top if using.
5. Step 5: Bake for about 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 center is done.
6. Step 6: Remove from the oven carefully and let cool in the pan. For best flavor and texture, allow the bread to rest overnight before slicing.

Tips & Variations

• Use Dutch-processed cocoa for a richer, smoother chocolate flavor, or regular unsweetened cocoa as a substitute.
• Substitute oil with almond butter for a nutty taste and a slightly denser texture.
• Add chopped nuts like walnuts or pecans for extra crunch.
• For a low-fat option, replace oil with additional pumpkin puree.
• Try mixing in a teaspoon of espresso powder to enhance the chocolate depth.

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, keep it refrigerated for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster or microwave for a few seconds to bring back 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 be sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf; if it comes out mostly clean with just a few moist crumbs, the bread is done. If wet batter sticks to the toothpick, continue baking and check again in a few minutes.

Chocolate Pumpkin Bread Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

A moist and flavorful Chocolate Pumpkin Bread combining the rich taste of cocoa with the natural sweetness and moisture of pumpkin puree. This easy-to-make loaf is perfect for breakfast, snacks, or dessert, and features optional mini chocolate chips for an extra chocolatey touch.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Baking
• 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 or almond butter (or additional pumpkin for low fat) (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 thoroughly or lining the bottom with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, both types of cocoa powders, baking powder, baking soda, salt, sugar, and optional ground cinnamon until evenly mixed.
3. Add Wet Ingredients: Stir in the pumpkin puree, water, oil or almond butter, and vanilla extract to the dry ingredients, mixing until just combined to form a smooth batter.
4. Prepare the Batter: Pour the batter into the prepared loaf pan, spreading it out evenly. If desired, sprinkle the mini chocolate chips evenly on top of the batter for added chocolate flavor and texture.
5. Bake: Place the loaf pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top is browning too quickly before the center is cooked, tent the loaf loosely with aluminum foil and continue baking until fully done.
6. Cool and Serve: Remove the bread from the oven carefully and allow it to cool in the pan for several minutes before transferring to a wire rack to cool completely. The bread tastes even better after resting overnight.

Notes

• To prevent the top from over-browning, cover loosely with foil if browning too fast during baking.
• For a low-fat version, replace the oil with additional pumpkin puree.
• For a keto-friendly variation, substitute the flour and sugar with keto-approved alternatives as per preference.
• Allowing the bread to rest overnight enhances flavor and texture.
• This recipe is flexible to add or omit the mini chocolate chips.

Keywords: chocolate pumpkin bread, pumpkin bread, chocolate bread, easy pumpkin recipe, fall baking, quick bread, chocolate chip bread