Chocolate Pumpkin Bread Recipe

Introduction

This Chocolate Pumpkin Bread is a delightful twist on classic pumpkin bread, infused with rich cocoa flavors and a hint of cinnamon. Perfect for cozy autumn mornings or an indulgent snack, it combines moist pumpkin puree with deep chocolate notes that will satisfy any sweet tooth.

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, 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 your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well or line the bottom with parchment paper for easy removal.
2. Step 2: In a large bowl, stir together the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and cinnamon if using.
3. Step 3: Add the pumpkin puree, water, oil (or alternative), and vanilla extract to the dry ingredients. Mix until just combined to form a batter; avoid overmixing.
4. Step 4: Pour the batter into the prepared loaf pan and spread it evenly. If desired, sprinkle mini chocolate chips over the top for extra chocolate bursts.
5. 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 the loaf with foil and continue baking until done.
6. Step 6: Remove from oven and let cool in the pan. For best flavor and texture, allow the bread to rest overnight before slicing and serving.

Tips & Variations

• For a lower fat version, substitute oil with additional pumpkin puree.
• Add chopped nuts such as walnuts or pecans for a crunchy texture.
• To make this recipe keto-friendly, use a low-carb flour substitute and a sugar alternative.
• Use Dutch-processed cocoa for a smoother chocolate flavor, or regular unsweetened cocoa as a substitute.

Storage

Store leftover chocolate pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slices gently in the microwave or toaster oven to enjoy warm. The bread also freezes well for up to 2 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option. Make sure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can I replace the oil with butter?

You can substitute oil with melted butter in equal amounts. It will add a richer flavor but may alter the bread’s moisture slightly.

Chocolate Pumpkin Bread Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

This rich and moist Chocolate Pumpkin Bread combines the warm flavors of cocoa and pumpkin puree for a delightful treat. Perfect for fall or any time of year, this mildly spiced quick bread is easy to make and offers a wonderful balance of chocolate and pumpkin flavor with optional mini chocolate chips for added indulgence.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose 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

• 1/2 tsp ground cinnamon
• 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. Mix Dry Ingredients: In a large bowl, stir together all the dry ingredients: flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
3. Add Wet Ingredients: Add the pumpkin puree, water, oil (or almond butter or additional pumpkin if preferred), and vanilla extract to the dry mixture. Stir until you form a smooth batter without overmixing.
4. Transfer and Add Toppings: Spread the batter evenly into the prepared loaf pan. If desired, sprinkle mini chocolate chips over the top to add bursts of chocolate in every bite.
5. Bake 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 is browning too quickly, loosely cover with foil and continue baking until the center is fully cooked.
6. Cool and Serve: Carefully remove from the oven and allow the bread to cool in the pan. For best flavor and texture, let it sit overnight before slicing and serving.

Notes

• The bread tastes even better the next day when the flavors have melded.
• You can substitute oil with almond butter for a richer taste or additional pumpkin for a lower-fat version.
• Use Dutch cocoa powder for a deeper chocolate flavor, but regular unsweetened cocoa powder works fine as a substitute.
• If the top is browning too fast, cover loosely with foil to prevent burning while ensuring the center cooks fully.
• Optional cinnamon adds a warm spice note that complements the pumpkin and chocolate.

Keywords: Chocolate pumpkin bread, pumpkin bread, chocolate bread, quick bread, fall baking, moist bread, chocolate chips, easy pumpkin recipe