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Chocolate Pumpkin Bread Recipe

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★★★★★

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.

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)
  • 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

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