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Chocolate Pumpkin Bread Recipe

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3.9 from 50 reviews

This moist and flavorful Chocolate Pumpkin Bread combines the rich taste of cocoa with the natural sweetness and moisture of pumpkin puree. Perfectly spiced and studded with optional mini chocolate chips, this loaf is an easy and delicious treat for fall or any time of year. With a tender crumb and balanced sweetness, it’s ideal for breakfast, snacks, or dessert.

Ingredients

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)

Add-ins

  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat oven and prepare pan: 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. Combine dry ingredients: In a large bowl, stir together the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and optional cinnamon until evenly mixed.
  3. Add wet ingredients and mix: Pour in the pumpkin puree, water, oil (or almond butter), and vanilla extract into the dry mixture. Stir well until a uniform batter forms.
  4. Transfer batter to pan: Spread the batter evenly into the prepared loaf pan. If using, sprinkle the mini chocolate chips evenly over the top of the batter for extra chocolate goodness.
  5. Bake the bread: Place the pan in the oven and bake for about 40 minutes. Test for doneness by inserting a toothpick into the center; it should come out mostly clean. If the top browns too quickly, loosely cover with foil and continue baking until fully cooked.
  6. Cool and serve: Carefully remove the loaf from the oven and let it cool in the pan for a few minutes before transferring to a wire rack. For best flavor and texture, let the bread rest overnight before slicing and enjoying.

Notes

  • You can substitute oil with almond butter or additional pumpkin puree for a lower-fat version.
  • Mini chocolate chips are optional but add a pleasant chocolate burst throughout the bread.
  • If the loaf top browns too fast, cover with foil partway through baking to prevent burning.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • The bread tastes even better the day after baking once flavors meld and texture settles.

Find it online: https://justsosavory.com/chocolate-pumpkin-bread-recipe/