Chocolate Pumpkin Bread Recipe

Introduction

This Chocolate Pumpkin Bread is a delightful treat that combines the rich flavors of cocoa with the warm taste of pumpkin. It’s moist, tender, and perfect for a cozy snack or breakfast. Plus, the optional chocolate chips add a little extra indulgence.

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

1. 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.
2. Step 2: In a large bowl, stir together the flour, cocoa powders, baking powder, baking soda, salt, and sugar until evenly combined.
3. Step 3: Add the pumpkin puree, water, oil or almond butter, vanilla extract, and ground cinnamon if using. Mix gently to form a smooth batter.
4. Step 4: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the 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, loosely cover with foil and continue baking until done.
6. Step 6: Remove the bread from the oven and let it cool in the pan. The flavor and texture improve after resting overnight, so if you can, wait before slicing.

Tips & Variations

• For a low-fat version, substitute the oil or almond butter with additional pumpkin puree.
• Add 1/4 cup chopped nuts like walnuts or pecans for extra texture and flavor.
• Use all Dutch cocoa powder if you prefer a deeper chocolate taste.
• Try adding 1/4 tsp nutmeg or ginger for a spicier pumpkin flavor.

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 for up to 1 week or freeze for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving.

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 saves time. Just be sure to use pure pumpkin, not pumpkin pie filling.

Is this bread gluten-free?

This recipe uses regular flour, so it is not gluten-free. To make it gluten-free, try substituting a gluten-free flour blend that measures cup-for-cup like regular flour.

Chocolate Pumpkin Bread Recipe

Print Recipe

★★★★★

4.4 from 62 reviews

This moist and flavorful Chocolate Pumpkin Bread combines rich cocoa with the natural sweetness of pumpkin puree, creating a delightful treat perfect for fall or any time you crave a comforting, chocolaty loaf. Made with simple ingredients and baked to perfection, it’s an ideal snack or dessert that offers both warmth and chocolatey goodness.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 1 loaf (about 10–12 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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: 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, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and optional ground cinnamon. Stir until evenly distributed.
3. Add Wet Ingredients: Add the pumpkin puree, water, oil or almond butter, and vanilla extract to the dry mixture. Stir thoroughly until a smooth, uniform batter forms.
4. Prepare for Baking: Spread the batter evenly into the prepared loaf pan. Sprinkle the mini chocolate chips over the top if using, gently pressing some into the batter.
5. Bake: Place the pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top is browning too quickly, loosely cover the loaf with aluminum foil and continue baking until fully cooked through.
6. Cool: Remove the bread carefully from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For best flavor and texture, let the bread rest overnight before slicing and serving.

Notes

• You can substitute oil with almond butter or additional pumpkin for a lower-fat version.
• Using Dutch cocoa powder will give a richer, deeper chocolate flavor.
• Allow the bread to cool completely and rest overnight as flavors develop and texture improves.
• Keep the bread stored in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a keto version, consider substituting flour with almond or coconut flour and using a low-carb sweetener instead of sugar.

Keywords: chocolate pumpkin bread, pumpkin cocoa bread, fall dessert, vegan chocolate bread, easy pumpkin bread