Name: Chocolate Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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 option (50g); 2 tsp pure vanilla extract (10g); 1/2 tsp ground cinnamon; 1/2 cup mini chocolate chips

If you’re searching for a treat that perfectly marries the rich, deep flavors of chocolate with the warm, comforting essence of fall, look no further. This Chocolate Pumpkin Bread Recipe is exactly what you need to brighten up your kitchen and satisfy your sweet tooth with every moist, tender slice. The subtle pumpkin spices weave beautifully into the cocoa, creating a loaf that’s fluffy yet decadent, making it a standout in any bread basket or dessert spread.

Ingredients You’ll Need

A top view of a wooden tray holding seven small white bowls and glass containers arranged neatly. The largest bowl at the top left is filled with white flour, next to it on the right is another large bowl full of white sugar. Below and slightly to the left is a small clear glass with water, and next to it on the right is a medium white bowl filled with bright orange pumpkin puree with a smooth texture. Underneath the water glass is a small glass with a dark brown powder, likely cocoa, and next to it on the right is a medium white bowl full of small chocolate chips. Lastly, at the bottom left is the smallest white bowl containing white powder, likely baking soda or baking powder, and on the right side near the pumpkin puree is a small red bowl with a dark reddish liquid. The tray rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Crafting this Chocolate Pumpkin Bread Recipe is a breeze when you gather these simple, yet thoughtfully chosen ingredients. Each one plays a vital role: the flour provides structure, cocoa adds that irresistible chocolate punch, and pumpkin puree brings moisture along with natural sweetness and a lovely autumn hue.

1 1/2 cups flour: The base that gives your loaf its perfect crumb texture.
1/3 cup cocoa powder: Adds rich chocolate flavor and a dark, alluring color.
2 tbsp Dutch cocoa powder: Intensifies the chocolate while lending a smoother taste.
1 1/2 tsp baking powder: Helps the bread rise beautifully and stay light.
3/4 tsp baking soda: Works with the baking powder for perfect fluffiness.
3/4 tsp salt: Balances sweetness and enhances overall flavor.
3/4 cup sugar: Sweetens the bread just right, complementing the chocolate and pumpkin.
1 cup pumpkin puree: Brings moistness, natural sweetness, and that iconic fall vibe.
1/4 cup water: Keeps everything moist without weighing down the batter.
1/4 cup oil: Adds richness and moisture, ensuring a tender crumb.
1/2 cup mini chocolate chips (optional): Little bursts of melty chocolate that make every bite a joy.
2 tsp pure vanilla extract: Elevates all flavors with a warm, aromatic finish.
1/2 tsp ground cinnamon (optional): A cozy hint of spice that complements the pumpkin and chocolate perfectly.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Pumpkin Bread Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C) and generously greasing a 9×5 inch loaf pan or lining it with parchment paper. This simple step ensures your bread won’t stick and will release easily after baking, leaving behind that perfect, clean loaf shape.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, both types of cocoa powder, baking powder, baking soda, and salt. Mixing these first helps distribute the leavening agents evenly, giving your Chocolate Pumpkin Bread Recipe its light and airy texture while infusing it with rich flavor.

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together the sugar, pumpkin puree, water, oil, vanilla extract, and cinnamon if you’re using it. This combination not only adds moisture but also layers of flavor that make each bite so deeply satisfying.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and gently fold until everything is just combined. Avoid overmixing to keep the bread tender, fluffy, and wonderfully soft. Then, fold in the mini chocolate chips, if desired, for extra pockets of gooey chocolate delight.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top gently. Sprinkle extra chocolate chips on top if you love an indulgent finish. Bake for about 40 minutes, checking with a toothpick inserted into the center – it should come out mostly clean. If you notice the top browning too quickly, cover loosely with foil and continue baking until done.

Step 6: Cool and Enjoy

Once baked, remove the loaf from the oven and let it cool in the pan for a bit before transferring to a wire rack. Patience pays off here; the flavor and texture actually improve after a day, so if you can wait, slice and relish the next day for the ultimate Chocolate Pumpkin Bread Recipe experience.

How to Serve Chocolate Pumpkin Bread Recipe

A single dark brown chocolate loaf cake with a rough, cracked top surface is shown inside a clear glass rectangular baking dish. The loaf fills the dish, and the texture looks moist with some small uneven spots. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar looks lovely and adds a touch of sweetness without overpowering, while a swipe of softened butter or cream cheese on a warm slice melts into pure comfort. Top with toasted pecans or a drizzle of maple syrup for extra flavor wow-factor.

Side Dishes

This Chocolate Pumpkin Bread pairs wonderfully with a cup of spicy chai tea or a creamy latte for a cozy afternoon break. It also makes a delightful breakfast alongside Greek yogurt or a fresh fruit salad to balance the rich chocolate and pumpkin flavors.

Creative Ways to Present

Serve the loaf sliced thick with dollops of whipped cream and a sprinkle of cinnamon for a festive dessert. Alternatively, slice it thinly and toast for a breakfast treat topped with nut butter and sliced bananas. For parties, cut into mini squares and display on a platter with fresh berries and edible flowers for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Chocolate Pumpkin Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This helps retain moisture and keeps the loaf rich and fresh, ready to enjoy anytime.

Freezing

You can freeze your baked loaf whole or sliced for up to three months. Just wrap it securely in plastic wrap followed by foil, or use a freezer bag. When ready to eat, thaw overnight in the fridge or at room temperature, and it will taste just as fresh as the day you baked it.

Reheating

To revive the bread’s soft texture and warm flavors, heat slices in a toaster oven or microwave for about 15-20 seconds. Add a pat of butter, cream cheese, or your favorite spread for an extra cozy touch that feels like a warm hug.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is actually very convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Is it possible to make this bread gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly, but the Chocolate Pumpkin Bread Recipe will still be deliciously moist and flavorful.

Can I substitute the oil for something else?

Yes, you can use melted butter or even almond butter for a different flavor profile. Keep in mind that substituting with pumpkin puree will make the bread lower in fat but still moist – perfect if you want a lighter version.

How do I know when the bread is done baking?

Besides a golden crust and a wonderfully chocolatey aroma, the best test is the toothpick method: insert a toothpick into the center and it should come out mostly clean or with just a few moist crumbs attached, never wet batter.

Can I add nuts or dried fruit?

Definitely! Chopped walnuts, pecans, or dried cranberries all add delightful texture and flavor layers. Fold them in with the chocolate chips before baking for your personalized twist on the Chocolate Pumpkin Bread Recipe.

Final Thoughts

This Chocolate Pumpkin Bread Recipe is a joyful celebration of two classic flavors coming together in delightful harmony. Whether you’re baking for a special occasion or just a cozy weekend treat, it’s sure to win hearts and maybe even cravings forever. I can’t wait for you to try it and share a slice with your loved ones—it’s truly one of those recipes that feels like a warm hug from the inside out.