This moist chocolate pumpkin bread combines rich cocoa, warm spices, and pumpkin puree for a soft, tender loaf packed with gooey chocolate chips. I like making this during the cooler months, but honestly, it’s so good I’ll bake it all year round. The pumpkin keeps it ultra-moist, and the chocolate brings the indulgence.
Why You’ll Love This Recipe
I love this bread for so many reasons. First, it’s incredibly easy to mix together in just one bowl. The combo of chocolate and pumpkin is comforting, warm, and satisfying. It’s the kind of recipe I can whip up for a cozy weekend, bring to a fall gathering, or slice up for a week of treats. Plus, it freezes beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup pumpkin puree
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1/2 cup Greek yogurt (room temperature)
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1 tsp vanilla extract
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1/2 cup unsalted butter, melted and cooled
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1 large egg (room temperature)
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1/2 cup Dutch-process cocoa powder
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1 cup all-purpose flour
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1 tsp baking soda
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1/2 tsp kosher salt
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1 cup chocolate chips (plus extra for topping)
Directions
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I preheat the oven to 180°C (350°F) and line a loaf pan with parchment paper.
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In a large mixing bowl, I whisk together pumpkin puree, Greek yogurt, vanilla extract, melted butter, salt, egg, granulated sugar, brown sugar, and cocoa powder until everything is smooth.
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Then I add the flour and baking soda, mixing until it’s almost combined.
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I fold in the chocolate chips, making sure no flour lumps remain.
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I pour the batter into the prepared pan and top it with a few extra chocolate chips for a pretty finish.
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I bake the loaf for 50–60 minutes, until a toothpick inserted into the center comes out clean.
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I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf, which yields about 8–10 slices depending on how thick I cut them.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Variations
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I sometimes swap the chocolate chips for chopped dark chocolate or mini chips for a more intense chocolate experience.
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Adding chopped walnuts or pecans gives a nice crunch and pairs beautifully with the pumpkin.
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For a spiced twist, I add a pinch of cinnamon or pumpkin pie spice to the batter.
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I’ve also made this into muffins—just reduce the bake time to about 20–25 minutes.
Storage/Reheating
I store the cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
For longer storage, I freeze slices individually wrapped and reheat them in the microwave for about 20–30 seconds. They taste just as moist and delicious as freshly baked.
FAQs
How do I know when the bread is done baking?
I check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. If it has wet batter, I give it a few more minutes.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, I always use pure pumpkin puree. Pumpkin pie filling has added sugar and spices, which can throw off the flavor and texture.
Can I make this recipe vegan?
Yes, I’ve had success using a flax egg, dairy-free yogurt, and plant-based butter. Just make sure the chocolate chips are vegan, too.
Why did my bread sink in the middle?
This can happen if the batter was overmixed or if the bread was underbaked. I mix just until combined and always test with a toothpick before removing it from the oven.
Can I use regular cocoa powder instead of Dutch-process?
I prefer Dutch-process for its smooth, rich flavor, but unsweetened natural cocoa powder can be used. Just keep in mind it might affect the texture slightly.
Conclusion
This chocolate pumpkin bread has become a favorite in my baking rotation. It’s rich, moist, and full of deep chocolate flavor with a subtle hint of pumpkin. Whether I’m enjoying a slice with coffee or gifting it to a friend, it never disappoints.
Print
Chocolate Pumpkin Bread
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hr 5 mins
- Yield: 1 loaf (8–10 slices)
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist chocolate pumpkin bread combines rich cocoa, warm spices, and pumpkin puree for a soft, tender loaf packed with gooey chocolate chips. Perfect for fall or any time you crave a comforting, chocolaty treat.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt (room temperature)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup Dutch-process cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 180°C (350°F). Line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, vanilla extract, melted butter, salt, egg, granulated sugar, brown sugar, and cocoa powder until smooth.
- Add flour and baking soda. Mix until almost combined.
- Fold in chocolate chips until no flour lumps remain.
- Pour batter into prepared loaf pan and top with extra chocolate chips.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best texture.
- Do not overmix the batter to keep the bread moist.
- Measure flour by spooning and leveling, not scooping directly.
- Line the loaf pan with parchment paper for even baking and easy release.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
