Dessert

Chocolate Pumpkin Bread Recipe

ByOlivia Monroe November 3, 2025November 3, 2025

Introduction

Chocolate Pumpkin Bread is a delightful twist on classic pumpkin bread, enriched with rich cocoa flavors and a moist texture. Perfect for fall or any time you crave a comforting, chocolatey treat with a hint of spice.

The image shows a chocolate loaf cake sliced into three thick pieces, laid out on a wooden board. Each slice has a rich, dark brown color with a glossy, smooth layer of chocolate frosting on top that looks creamy and thick. The top of the whole loaf is also coated evenly with this glossy chocolate frosting, showing some soft, wavy textures. To the side, there is a small knife with chocolate frosting on its blade. The background is a white marbled texture with a small orange pumpkin also visible in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

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

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 for easy removal.
Step 2: In a large bowl, whisk together all dry ingredients: flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, and sugar.
Step 3: Add the pumpkin puree, water, oil (or almond butter), and vanilla extract to the dry mixture. Stir until just combined to form a batter.
Step 4: Spread the batter evenly into the prepared loaf pan. If using, sprinkle mini chocolate chips over the top.
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 with foil and continue baking until the center is set.
Step 6: Remove from oven and let cool in the pan before transferring to a wire rack. The bread’s flavor and texture improve after resting overnight.

Tips & Variations

For a lower-fat version, substitute oil with additional pumpkin puree.
Add a pinch of nutmeg or cloves along with cinnamon for extra warmth and spice.
Use almond butter instead of oil for a nuttier flavor and added protein.
If you prefer less sweetness, reduce the sugar to 1/2 cup without affecting texture much.

Storage

Store the cooled pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Warm slices gently in the microwave or toaster oven before serving for the best texture.

How to Serve

A loaf-shaped chocolate cake is shown on a round wooden board, partially sliced into three thick pieces. Each slice reveals a dark, moist chocolate base with a thick layer of smooth, glossy chocolate frosting on top. The frosting has a rich, creamy texture with gentle swirls, covered evenly on the top of each slice and the loaf. A butter knife with some frosting on its edge lies beside the cake. In the background, there is a small orange pumpkin and a clear glass bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains spices and sugar.

Can I make this bread gluten-free?

To make this bread gluten-free, substitute the flour with a gluten-free all-purpose baking blend that includes xanthan gum. Ensure all other ingredients are gluten-free as well.