Why You’ll Love This Recipe
If you are looking for a treat that combines the coziness of pumpkin spice with the richness of chocolate, this Moist Chocolate Pumpkin Bread is the answer. It is incredibly soft, tender, and filled with warm flavors that make every slice irresistible. The pumpkin not only gives this bread its signature seasonal flavor but also keeps it extra moist without being too dense. The chocolate adds depth and decadence, making it a perfect balance of sweet and spiced. What I love most is how simple it is to make—no fancy equipment required, just a mixing bowl and loaf pan. I once tried swapping in dark chocolate chips for semi-sweet, and the bread had an even richer taste that paired beautifully with coffee. Whether for breakfast, an afternoon snack, or a fall-inspired dessert, this recipe will become a staple in your baking rotation.
Moist Chocolate Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices)
- Diet: Vegetarian
Description
A rich and moist quick bread combining the flavors of chocolate and pumpkin, perfect for fall baking and a cozy treat with coffee or tea.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together oil, pumpkin puree, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, stirring until just combined.
- Fold in chocolate chips.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra indulgence, drizzle with melted chocolate before serving.
- Replace chocolate chips with chopped walnuts or pecans for a nutty twist.
- Wrap tightly and store at room temperature for up to 3 days, or freeze for up to 2 months.
- This recipe can also be made into muffins (bake 18–22 minutes).
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin puree – The heart of this bread, it provides moisture, flavor, and a natural sweetness that keeps the loaf tender.
All-purpose flour – Gives the bread its structure while keeping it soft and light.
Cocoa powder – Adds a rich chocolate flavor that complements the pumpkin perfectly.
Sugar – Balances the slight bitterness of cocoa and enhances the natural sweetness of pumpkin.
Brown sugar – Deepens the flavor with a hint of molasses and contributes to extra moisture.
Eggs – Help bind the ingredients and provide structure, ensuring the bread bakes up nicely.
Vegetable oil – Keeps the loaf incredibly moist without overpowering the pumpkin flavor.
Baking soda – A key leavening agent that helps the bread rise and stay fluffy.
Baking powder – Works alongside baking soda to create a soft and tender crumb.
Pumpkin pie spice – A warming blend of cinnamon, nutmeg, ginger, and cloves that highlights the pumpkin.
Salt – Balances sweetness and enhances all the other flavors.
Chocolate chips – Add bursts of chocolate in every bite and make the bread extra indulgent.
Vanilla extract – Rounds out the flavor with a hint of sweetness and depth.
Directions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, and salt. In another bowl, combine the pumpkin puree, sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense. Gently fold in the chocolate chips, reserving a small handful to sprinkle on top before baking.
Pour the batter into the prepared loaf pan, smoothing out the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Servings and timing
This recipe yields 10–12 slices. The preparation takes about 15 minutes, and the baking time is roughly 1 hour. It is ready to serve in about 1 hour and 15 minutes from start to finish.
Storage/reheating
Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. It also freezes well—wrap slices individually and freeze for up to 2 months. To reheat, warm a slice in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
Variations and Customizations
Double Chocolate Pumpkin Bread
Use both cocoa powder and melted chocolate for an ultra-rich flavor.
Nutty Pumpkin Bread
Fold in chopped walnuts or pecans for added crunch and nuttiness.
Spiced Chocolate Pumpkin Bread
Increase the pumpkin pie spice or add extra cinnamon for a stronger spice kick.
Gluten-Free Version
Use a 1:1 gluten-free flour blend to make the bread accessible for everyone.
Healthier Option
Swap vegetable oil with unsweetened applesauce to cut down on fat while keeping it moist.
Mini Loaves
Bake in mini loaf pans for easy gift-giving or portion control.
Frosted Pumpkin Bread
Top with a cream cheese glaze for a decadent dessert version.
Dairy-Free Bread
Use dairy-free chocolate chips and substitute plant-based milk for a completely dairy-free recipe.
Pumpkin Muffins
Turn the batter into muffins by baking in a lined muffin tin for 20–25 minutes.
Chocolate Swirl Pumpkin Bread
Swirl in melted chocolate before baking for a marbled effect and extra indulgence.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, just roast and puree fresh pumpkin until smooth. Be sure to drain excess liquid.
Can I make this bread without cocoa powder?
Yes, but it will be more like traditional pumpkin bread with chocolate chips.
What type of chocolate chips are best?
Semi-sweet or dark chocolate chips work best, but milk chocolate adds extra sweetness.
Can I make this recipe vegan?
Yes, use flax eggs and dairy-free chocolate chips for a vegan-friendly version.
How do I know when the bread is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I add frosting?
Yes, a cream cheese glaze or simple powdered sugar icing works beautifully.
Is this bread very sweet?
It has a balanced sweetness, but you can reduce the sugar slightly if preferred.
Can I use whole wheat flour?
Yes, but the bread will be denser. Try using half whole wheat and half all-purpose.
Can I add mix-ins?
Yes, dried cranberries, nuts, or white chocolate chips make great additions.
How should I slice the bread?
Use a serrated knife to avoid crumbling and ensure even slices.
Conclusion
This Moist Chocolate Pumpkin Bread is the perfect balance of cozy fall flavors and chocolate indulgence. With its soft texture, rich taste, and endless customization options, it is a versatile recipe that fits breakfast, snack, or dessert occasions. The pumpkin keeps the bread tender, while the cocoa and chocolate chips add depth and richness that elevate it beyond traditional pumpkin bread. Whether you serve it fresh from the oven, as a make-ahead treat, or as a freezer-friendly option, it is bound to become a seasonal favorite in your kitchen.
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