Chocolate Pumpkin Bread Recipe

Introduction

Chocolate Pumpkin Bread is a delightful twist on classic pumpkin bread, combining rich cocoa flavors with moist pumpkin puree. This easy-to-make loaf is perfect for autumn mornings or a cozy dessert.

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)
• 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

1. Step 1: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan well, or line the bottom with parchment paper to prevent sticking.
2. Step 2: In a large bowl, stir together the flour, cocoa powders, baking powder, baking soda, salt, sugar, and cinnamon if using.
3. Step 3: Add the pumpkin puree, water, oil (or almond butter), and vanilla extract to the dry ingredients. Mix until just combined into a batter.
4. Step 4: Spread the batter evenly into the prepared loaf pan. Sprinkle mini chocolate chips over the top if desired.
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, cover loosely with foil and continue baking until fully cooked.
6. Step 6: Remove from the oven and let the bread cool in the pan before slicing. For best texture and flavor, let it rest overnight.

Tips & Variations

• Use Dutch cocoa powder for a deeper chocolate flavor and richer color.
• Substitute oil with almond butter for a nuttier taste and added moisture.
• Add nuts like walnuts or pecans for extra texture.
• For a low-fat option, replace oil with additional pumpkin puree.
• Mini chocolate chips can be mixed into the batter or sprinkled on top for melty pockets of chocolate.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven for best results.

How to Serve

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 to use. Just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can I make this bread gluten-free or keto?

You can experiment with gluten-free flour blends for a gluten-free version; however, texture may vary. For keto adaptations, you would need to replace the flour and sugar with low-carb alternatives, but the recipe may require adjustments to maintain moisture and rise.

Chocolate Pumpkin Bread Recipe

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★★★★★

4.7 from 53 reviews

This moist and flavorful Chocolate Pumpkin Bread combines the rich taste of cocoa with the natural sweetness and moisture of pumpkin puree. Perfect as a comforting snack or breakfast treat, this loaf is enhanced with a touch of cinnamon and optional mini chocolate chips for extra indulgence. Easy to prepare and baked to perfection, it’s a delightful twist on classic pumpkin bread with a chocolaty kick.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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)

Optional Add-ins

• 1/2 cup mini chocolate chips

Instructions

1. Preheat the oven: Set 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. Mix dry ingredients: In a large mixing bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and cinnamon if using. Stir well to ensure all dry ingredients are evenly distributed.
3. Add wet ingredients: Pour in the pumpkin puree, water, oil (or almond butter/additional pumpkin if chosen), and vanilla extract. Mix gently until a batter forms, taking care not to overmix, which can affect texture.
4. Prepare for baking: Spread the batter evenly into the prepared loaf pan. If desired, sprinkle mini chocolate chips on top for added richness and texture.
5. Bake: Place the pan in the preheated oven and bake for about 40 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean. If the loaf tops brown too quickly, loosely cover with foil and continue baking until the center is cooked through.
6. Cool and serve: Remove the bread from the oven carefully and let it cool in the pan for at least 15 minutes before transferring to a wire rack. For best flavor and texture, allow it to rest overnight before slicing and serving.

Notes

• The bread tastes even better the next day as flavors meld and the texture firms up.
• If baking for a keto version, substitute flour and sugar alternatives accordingly.
• Use parchment paper in the pan for easier removal and cleanup.
• Covering the top with foil mid-baking helps prevent over-browning while ensuring the center cooks through.
• Mini chocolate chips are optional but add delightful bursts of chocolate throughout the bread.

Keywords: chocolate pumpkin bread, pumpkin bread, chocolate bread, fall baking, quick bread, moist pumpkin bread, homemade pumpkin bread