Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Pumpkin Bread Recipe

★★★★★

4.8 from 84 reviews
  • Author: Olivia
  • Total Time: 50 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Vegetarian

Description

This moist and flavorful Chocolate Pumpkin Bread combines the rich taste of cocoa with the natural sweetness and moisture of pumpkin puree. Perfectly spiced with cinnamon and enhanced by mini chocolate chips, this loaf is a delightful treat for breakfast, dessert, or snack time. It’s easy to make and bakes into a tender, chocolaty bread that tastes even better the next day.

Ingredients

Scale

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)

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 Ingredients

  • 1/2 cup mini chocolate chips
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, and sugar. Stir well to evenly distribute all dry components.
  3. Add wet ingredients: Add the pumpkin puree, water, oil (or almond butter/additional pumpkin), and vanilla extract to the dry ingredients. Mix everything together until a smooth batter forms, ensuring no lumps remain.
  4. Prepare for baking: Pour the batter into the prepared loaf pan and spread it evenly. If desired, sprinkle mini chocolate chips on top for added texture and chocolate flavor. Optionally, mix cinnamon into the batter or sprinkle on top for a subtle spice.
  5. Bake the bread: Place the loaf pan in the preheated oven and bake for about 40 minutes. Check doneness by inserting a toothpick into the center—it should come out mostly clean. If the top browns too quickly, loosely cover the loaf with foil and continue baking until fully cooked.
  6. Cool before serving: Carefully remove the bread from the oven and allow it to cool in the pan. For best flavor and texture, let it rest overnight before slicing and serving.

Notes

  • The bread tastes better the next day as the flavors develop and the texture firms up.
  • You can substitute oil with almond butter or extra pumpkin puree for a lower fat version.
  • Mini chocolate chips are optional but add a delightful burst of sweetness and texture.
  • If the loaf top cooks too fast, cover with foil to prevent burning while the inside continues baking.
  • For a keto version, substitute the flour and sugar with appropriate low-carb alternatives.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate pumpkin bread, pumpkin bread, chocolate bread, fall baking, pumpkin dessert, moist pumpkin loaf, easy pumpkin recipe, chocolate chip bread

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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