Chocolate Pumpkin Bread Recipe

ByHarper Ellington
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Introduction

Discover a delicious way to enjoy pumpkin season with this moist and chocolatey pumpkin bread. It’s a guilt-free treat that balances rich cocoa and warm spices, perfect for breakfast or a cozy snack.

A loaf-shaped chocolate cake with two visible layers: the dark, moist cake base and a thick, glossy layer of chocolate frosting on top, decorated with scattered dark chocolate chips. One slice is cut and placed flat in front of the loaf, showing the dense texture of the cake and the smooth chocolate frosting spread on the top and edges of the slice. The cake sits on a white plate with the background as white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup All-purpose flour (or whole grain spelt, or gluten-free flour)
  • 1/2 cup Cocoa powder (unsweetened)
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt (just a pinch)
  • 1 cup Sugar (granulated, coconut sugar, or sugar substitutes)
  • 1 cup Pumpkin puree (canned or homemade)
  • 1/2 cup Water
  • 1/4 cup Oil or almond butter (can swap for extra pumpkin)
  • 1/2 cup Mini chocolate chips (optional)
  • 1 tsp Pure vanilla extract
  • 1 tsp Ground cinnamon (optional)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it or lining with parchment paper.
  2. Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon if using.
  3. Step 3: In another bowl, mix the pumpkin puree, sugar, water, oil or almond butter, and vanilla extract until the mixture is smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips if desired, being careful not to overmix.
  5. Step 5: Spread the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
  6. Step 6: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean.
  7. Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

  • For a nutty flavor, swap the oil for almond butter or peanut butter. You can also add chopped nuts like walnuts or pecans for extra texture.
  • Use pumpkin puree made from roasted fresh pumpkin for a richer, fresher taste.
  • Feel free to replace mini chocolate chips with dried cranberries or raisins for a fruity twist.
  • If you prefer less sweetness, reduce the sugar by a quarter cup or use a sugar substitute that measures like sugar.

Storage

Store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread in a sealed bag for up to 2 months. To reheat, warm slices in a toaster or microwave until soft and fragrant.

How to Serve

A rectangular chocolate cake with two visible layers is shown, the main body being a dark brown, moist, and dense sponge with a slightly coarse texture. On top, there is a thick layer of smooth, shiny, dark chocolate frosting spread evenly, decorated with several small, pointed chocolate chips scattered across the surface. The front slice is separated and laying flat on a white plate, showing the moist, rich crumb inside and a generous spread of the same glossy chocolate frosting on the cut side. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin for this recipe. Use the same quantity by weight or volume to maintain the right moisture balance.

Is this bread gluten-free?

This bread is gluten-free only if you use a certified gluten-free flour blend instead of all-purpose flour. Be sure to check other ingredients to keep it gluten-free.

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Chocolate Pumpkin Bread Recipe

★★★★★

4.9 from 127 reviews
  • Author: Harper
  • Total Time: 55 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Chocolate Pumpkin Bread recipe offers a moist, guilt-free indulgence perfect for fall or any time you crave a comforting treat. Made with wholesome ingredients like pumpkin puree and cocoa powder, it balances rich chocolate flavor with a subtle hint of warm spices. Suitable for those seeking a healthier alternative to traditional pumpkin bread, this loaf is easy to prepare and can be customized with your choice of flour and sweeteners.

Ingredients

Scale

Dry Ingredients

  • 1 cup All-purpose flour (or whole grain spelt, or gluten-free flour)
  • 1/2 cup Cocoa powder (unsweetened)
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt (just a pinch)
  • 1 tsp Ground cinnamon (optional)

Wet Ingredients

  • 1 cup Sugar (granulated, coconut sugar, or sugar substitutes)
  • 1 cup Pumpkin puree (canned or homemade)
  • 1/2 cup Water
  • 1/4 cup Oil or almond butter (can swap for extra pumpkin)
  • 1 tsp Pure vanilla extract

Optional

  • 1/2 cup Mini chocolate chips (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan to prevent the bread from sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using). This ensures an even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, sugar, water, oil or almond butter, and vanilla extract until smooth and well combined, creating a uniform wet mixture.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined to avoid overmixing, which can make the bread tough. Fold in mini chocolate chips if desired for extra chocolate flavor.
  5. Transfer to Pan and Smooth: Spread the batter evenly into the prepared loaf pan, smoothing the top to ensure even baking.
  6. Bake the Bread: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating the bread is cooked through.
  7. Cool the Bread: Allow the bread to cool in the pan for 10 minutes to set before removing it from the pan. Transfer to a wire rack to cool completely before slicing to maintain texture and prevent crumbling.

Notes

  • You can substitute all-purpose flour with whole grain spelt or gluten-free flour to suit dietary preferences.
  • Using coconut sugar or sugar substitutes can reduce the glycemic impact of this bread.
  • Oil can be swapped for almond butter to add a nutty flavor and extra moisture.
  • Adding cinnamon is optional but adds warm, aromatic notes complementing the pumpkin and chocolate.
  • Mini chocolate chips add sweetness and texture but can be omitted for a less sweet version.
  • Make sure not to overmix the batter to keep the bread light and tender.
  • Check the bread at 35 minutes and cover with foil if it browns too quickly on top.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate pumpkin bread, pumpkin bread recipe, healthy pumpkin bread, moist pumpkin bread, guilt-free dessert, gluten-free pumpkin bread, fall desserts, chocolate loaf

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