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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

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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Find it online: https://harperellington.com/chocolate-pumpkin-bread-recipe/