Name: Chocolate Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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); 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); 1/2 cup mini chocolate chips (optional)

Jump to Recipe· 3.9 from 50 reviews

If you’re craving a treat that perfectly blends the cozy warmth of autumn spices with rich, chocolatey goodness, you’ll adore this Chocolate Pumpkin Bread Recipe. It strikes the perfect balance between moist and fluffy, with the pumpkin puree adding a subtle earthiness and a beautiful texture enhancement. The cocoa powder and optional chocolate chips introduce that luscious chocolate flavor that makes every bite feel like a hug in bread form. Whether you’re baking for yourself, your family, or a festive gathering, this loaf is both simple to make and utterly irresistible.

Ingredients You’ll Need

A top-down view of seven small bowls arranged on a rusty metal baking tray on a white marbled surface. Starting from the top left, there is a white bowl filled with white flour, next to it a white bowl with granulated sugar, and below the flour a small clear glass bowl of water. In the center on the right side, a white bowl with smooth orange pumpkin puree with swirls on top. Below the water bowl is a clear glass bowl filled with dark brown cocoa powder, next to it a shiny gold bowl piled high with small dark chocolate chips. At the bottom left corner is a small white bowl containing white baking powder, and at the bottom right a red bowl with a dark reddish liquid. All bowls show smooth, well-defined textures. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key, but don’t worry—this recipe keeps it straightforward. Each ingredient plays a vital role, from the pumpkin puree providing moisture and natural sweetness, to the cocoa powders delivering deep chocolate flavor and a striking color. Let’s dive into what you’ll need:

1 1/2 cups flour (180g): The backbone of the bread, giving structure and chew.
1/3 cup cocoa powder (27g): Adds intense chocolate richness.
2 tbsp Dutch cocoa powder (10g): This bit of extra cocoa brings a smoother, deeper chocolate note.
1 1/2 tsp baking powder: Helps the bread rise beautifully, creating a tender crumb.
3/4 tsp baking soda: Works with the acidic pumpkin for lift and softness.
3/4 tsp salt: Enhances all the flavors, balancing sweetness.
3/4 cup sugar (150g): Sweetens the bread while keeping it moist.
1 cup pumpkin puree (240g): The star ingredient that infuses fall flavor and moisture.
1/4 cup water (80g): Keeps the batter smooth and light.
1/4 cup oil (50g): Adds richness and keeps the bread tender; almond butter is a fabulous swap!
1/2 cup mini chocolate chips (optional): For pockets of melty, gooey chocolate surprise.
2 tsp pure vanilla extract (10g): Deepens the aroma and layers of flavor.
1/2 tsp ground cinnamon (optional): Adds a warm hint of spice that complements pumpkin perfectly.

How to Make Chocolate Pumpkin Bread Recipe

A rectangular chocolate cake loaf sits on a wooden surface with thick, shiny chocolate frosting spread unevenly on top and along the sides. The cake has been sliced into four pieces, showing a dense, dark, moist chocolate interior with the frosting generously layered between each slice. The frosting has a smooth yet slightly textured appearance, creating glossy ridges and swirls. A silver knife with some frosting on the blade rests to the left of the cake. The background is softly blurred with warm tones. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit. Greasing your 9×5 inch loaf pan well is essential to ensure your bread releases smoothly after baking. For extra insurance, line the bottom with parchment paper—this step can save you a sticky situation and makes clean-up easier.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, Dutch cocoa, baking powder, baking soda, salt, and sugar. Combining these first makes sure your rising agents and chocolate powders distribute evenly, which is key for texture and flavor.

Step 3: Add the Wet Ingredients

Next, stir in the pumpkin puree, water, oil (or almond butter), vanilla extract, and cinnamon if using. Mix until everything just comes together—don’t over-mix, or the bread might turn out dense instead of airy and tender.

Step 4: Pour and Add Chocolate Chips

Spread the batter into your prepared pan with a spatula, smoothing the top. If you want that extra indulgence, sprinkle mini chocolate chips evenly across the batter’s surface. These little gems will melt slightly as the bread bakes, leaving irresistible chocolate pockets.

Step 5: Bake to Perfection

Pop the pan into the oven. Bake for about 40 minutes, or until a toothpick inserted in the center emerges mostly clean. If the top is browning quicker than the middle is baking, tent loosely with foil to avoid burning while the inside finishes cooking.

Step 6: Cool and Enjoy

Carefully remove the bread from the oven and let it cool in the pan for a bit. This bread actually tastes even better the next day, allowing the flavors to meld beautifully. Patience here rewards you with a more moist and flavorful loaf.

How to Serve Chocolate Pumpkin Bread Recipe

Garnishes

Just before serving, consider a light dusting of powdered sugar or a drizzle of melted chocolate to elevate the presentation. You could also spread a generous swipe of softened butter or cream cheese for those who love a creamy contrast with their loaf.

Side Dishes

This bread pairs wonderfully with a warm cup of coffee or chai tea for a cozy morning treat. For a snack or dessert, serve alongside vanilla yogurt or a scoop of cinnamon-spiced ice cream to complement the warm spice and chocolate flavors.

Creative Ways to Present

For a delightful brunch or holiday spread, slice the chocolate pumpkin bread and arrange the pieces with fresh fruit like sliced pears or berries. You can also toast slices lightly and top with nut butter and a sprinkle of sea salt to add a savory balance.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover chocolate pumpkin bread tightly in plastic wrap or store it in an airtight container. At room temperature, it will stay fresh and delicious for about 2 to 3 days. Refrigerate if you want it to last up to a week, but note that refrigeration can sometimes dry out baked goods.

Freezing

If you want to save some for later or prep ahead, this bread freezes beautifully. Wrap it tightly with plastic wrap and then foil or place in a freezer bag. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature.

Reheating

To warm up slices, pop them in a toaster oven or microwave for a few seconds. The chocolate chips regain their gooey texture and the bread softens, making it taste just like it did fresh from the oven.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is a great time-saver without compromising the moisture or flavor of your bread.

Is it possible to make this recipe gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose blend, but make sure it includes xanthan gum or another binder to maintain the right texture.

What’s the difference between the two cocoa powders used?

The Dutch cocoa powder is alkalized, giving it a smoother, less acidic taste and deeper color compared to natural cocoa powder. Using both adds complexity to the chocolate flavor.

Can I substitute the oil with butter?

Butter can be used instead of oil, but keep in mind that oil tends to keep baked goods moister. If you use butter, consider melting it first and using the same amount for best results.

Will this bread be very sweet?

This Chocolate Pumpkin Bread Recipe has a balanced sweetness that lets the pumpkin and chocolate shine. If you prefer it less sweet, you can reduce the sugar slightly without a big impact on texture.

Final Thoughts

This Chocolate Pumpkin Bread Recipe is truly a must-try for anyone who loves the comforting flavors of fall paired with decadent chocolate. It’s simple enough to whip up any day but special enough to share with friends and family. I promise once you make it, it will become one of your favorite go-to recipes for cozy mornings, afternoon tea, or even a sweet bite after dinner. So roll up your sleeves and enjoy every chocolatey, pumpkin-filled slice!