Looking for a cozy fall bake that blends rich chocolate with warm pumpkin spice? This Chocolate Pumpkin Bread is the answer. Moist, fudgy, and loaded with autumn flavors, it’s perfect for breakfast, dessert, or an afternoon coffee break. With its deep chocolate taste and subtle pumpkin spice undertones, this quick bread is easy to make and guaranteed to be a seasonal favorite.
Why You’ll Love This Recipe
- Moist & Fudgy – Perfectly soft texture with rich chocolate flavor.
- Pumpkin Spice Twist – Pumpkin purée and warm spices make it fall-ready.
- Easy to Make – Simple ingredients and one-bowl mixing.
- Freezer-Friendly – Bake ahead and freeze for later.
- Versatile – Enjoy for breakfast, dessert, or snack.
Ingredients
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional, for extra richness)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk pumpkin purée, eggs, oil, sugars, and vanilla until smooth.
- Add flour, cocoa powder, baking soda, pumpkin pie spice, and salt. Mix until just combined.
- Fold in chocolate chips if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- Double Chocolate – Add extra chocolate chips on top before baking.
- Nutty Crunch – Stir in chopped walnuts or pecans.
- Healthier Option – Replace half the oil with unsweetened applesauce.
- Mini Loaves or Muffins – Bake in mini loaf pans or muffin tins for portable treats.
Storage & Freezer Instructions
- Room Temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keeps for up to 1 week.
- Freezer: Wrap slices in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge.
Serving & Pairing Ideas
- Serve warm with a spread of butter or cream cheese.
- Pair with a pumpkin spice latte, chai tea, or hot chocolate.
- Top with whipped cream or a drizzle of chocolate sauce for dessert-style serving.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Do I need to use fresh pumpkin?
No, canned pumpkin purée works best since it’s consistent in texture and moisture.
Can I reduce the sugar?
Yes, you can cut sugar by 1/4 cup without affecting texture too much.
How do I prevent the bread from being dry?
Don’t overbake, and make sure to measure flour correctly (spoon and level).
Ready to Make It?
This Chocolate Pumpkin Bread is the perfect fall bake — rich, moist, and filled with cozy flavors. It’s simple enough for everyday baking yet special enough for sharing at fall gatherings. Pin this recipe now and enjoy a slice with your favorite warm drink!
You Might Also Like
- Pumpkin Dump Cake – Easy layered pumpkin dessert with crunchy topping.
- Pumpkin Upside Down Cake – A spiced twist on a classic cake.
- Pumpkin Pie Sugar Cookies – Soft cookies full of pumpkin spice sweetness.
- No-Bake Pumpkin Cheesecake Balls – Creamy, bite-sized treats perfect for fall.
Moist Chocolate Pumpkin Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
Moist, rich, and full of fall flavors, this Chocolate Pumpkin Bread blends warm pumpkin spice with deep chocolate. Perfect for breakfast, dessert, or snacking!
Ingredients
1 cup pumpkin purée
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk pumpkin purée, eggs, oil, sugars, and vanilla until smooth.
3. Add flour, cocoa powder, baking soda, pumpkin pie spice, and salt. Mix until just combined.
4. Fold in chocolate chips if using.
5. Pour batter into prepared loaf pan and smooth the top.
6. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra chocolate flavor, sprinkle chocolate chips on top before baking.
Replace half the oil with unsweetened applesauce for a lighter version.
Store at room temperature for 3 days, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg