Chocolate Pumpkin Bread Recipe

Introduction

Chocolate Pumpkin Bread is a rich and moist treat that combines the warm flavors of pumpkin and cocoa. It’s perfect for cozy autumn mornings or an indulgent snack, with an optional touch of chocolate chips for extra sweetness.

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 cinnamon if using. Mix until you form a smooth batter.
4. Step 4: Pour the batter into the prepared pan and spread it evenly. Sprinkle mini chocolate chips on 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 the center is cooked through.
6. Step 6: Remove the bread carefully from the oven and let it cool in the pan before slicing. For best flavor and texture, allow it to rest overnight before serving.

Tips & Variations

• For a lower fat version, substitute the oil or almond butter with extra pumpkin puree.
• Add a pinch of nutmeg or cloves for extra fall spice.
• Mix in nuts or dried fruit for added texture and flavor.
• Use Dutch cocoa powder for a deeper, richer chocolate taste.

Storage

Store the pumpkin bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices in an airtight container for up to 3 months. To reheat, warm individual slices in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure not to use pumpkin pie filling, which contains added spices and sugar.

Can I make this bread gluten-free?

To make a gluten-free version, substitute the flour with a gluten-free baking blend that can be used cup-for-cup. Keep an eye on the texture and adjust liquids if necessary.

Chocolate Pumpkin Bread Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This delicious Chocolate Pumpkin Bread combines the rich flavors of cocoa and pumpkin in a moist, tender loaf. Perfect for fall, this easy-to-make bread is enhanced with optional mini chocolate chips and warm spices, offering a delightful treat for breakfast or snack time.

• Author: lea
• 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

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)

Optional Add-ins

• 1/2 cup mini chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it well or lining the bottom with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, stir together the flour, cocoa powders, baking powder, baking soda, salt, sugar, and cinnamon (if using), ensuring they are well combined.
3. Add Wet Ingredients: Add the pumpkin puree, water, oil or almond butter, and vanilla extract to the dry ingredients. Stir gently until the mixture forms a uniform batter.
4. Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle the mini chocolate chips evenly over the surface.
5. Bake: Place the loaf pan in the 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 pan with foil and continue baking until fully cooked.
6. Cool and Serve: Remove the bread carefully from the oven and let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. The flavor and texture improve if you wait until the next day before slicing and serving.

Notes

• For a Keto version, substitute flour with appropriate low-carb flour alternatives as indicated in the original recipe notes.
• If preferred, you can replace oil with additional pumpkin for a lower fat option.
• The bread tastes even better the day after baking, allowing flavors to develop more fully.
• Readers enjoy pairing this bread with homemade Pumpkin Banana Bread for variety.

Keywords: Chocolate Pumpkin Bread, Pumpkin Bread, Chocolate Bread, Fall Recipes, Quick Bread, Pumpkin Recipes