You’ve got to try this Chocolate Pumpkin Bread! It’s like a cozy hug on a chilly fall day. With the blend of chocolate and pumpkin, it really hits the spot when you’re craving something sweet and spiced.
This recipe addresses dry, dense crumb, uneven bake, and excessive sweetness by improving moisture, texture, and sliceability for consistent results.
I always find myself in a bit of a bind when I want a dessert that’s easy to whip up and doesn’t dry out. This recipe solves that problem perfectly by using pumpkin puree to keep the bread super moist. Plus, it comes together quickly, so you won’t be in the kitchen all day.
In just about 15 minutes of prep, you can slide this delicious bread into the oven. It takes about 50 to 60 minutes to bake, giving you the chance to enjoy the warm, inviting scent that fills your home. You can easily check for doneness with a toothpick, so there’s no guesswork involved!
If you love tasty bread recipes, you’ll want to try this Starbucks Pumpkin Bread. It’s another fantastic option to enjoy this fall!
Why You Will Love This Recipe
- Rich Chocolate Flavor : This bread features a deep chocolate profile thanks to the cocoa and chocolate chips, which play beautifully with the pumpkin for a truly satisfying treat.
- Moist Texture : The pumpkin puree keeps the bread incredibly moist, avoiding that dreaded dry texture often found in quick breads, making each slice a joy to eat.
- Convenient to Make : With just a quick prep time and easy mixing, you’ll have this chocolate pumpkin bread ready to bake in no time, perfect for a busy day.
- Great for Storage : It wraps up nicely for a few days at room temperature or can be frozen, so you can enjoy it later without losing any flavor.
Rich Chocolate Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich and moist Chocolate Pumpkin Bread, a deliciously unique baked treat perfect for fall or any occasion.
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) Dutch process cocoa
- 21/2 teaspoons pumpkin pie spice
- 11/2 teaspoon baking soda
- 1/21/2 teaspoon sea salt
- 1 1/2 cups (360g) pumpkin puree
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (120ml) canola oil or vegetable oil
- 1/4 cup (60ml) buttermilk at room temperature
- 2 large eggs at room temperature, slightly beaten
- 1 1/21/2 teaspoons pure vanilla extract
- 1 cup (175g) semisweet chocolate chips, divided
Instructions
- Mix Dry Ingredients: Start by whisking the flour, cocoa powder, baking soda, and spices in a large bowl. You will want everything well-mixed to avoid clumps, and it should look a little fluffy. A common error is not sifting the cocoa, which can lead to a grainy texture in your bread.
- Blend Wet Ingredients: In another bowl, beat together the pumpkin, eggs, and sugar until it is smooth and well blended. The mixture should feel thick but creamy as you work. If you do not mix it well enough, you might end up with pockets of pumpkin instead of a uniform flavor throughout.
- Combine Wet and Dry: Gently fold the wet mixture into the dry one, stirring until just combined. The batter should look a bit lumpy, which is perfectly fine. Overmixing can result in a dense loaf, so be careful to stop as soon as there are no dry spots.
- Add Chocolate Chips: Stir in those chocolate chips, distributing them evenly throughout the batter. You will want to get a little chocolate in every bite. Just be cautious not to add too many, as that might overpower the pumpkin taste.
- Pour into Pan: Transfer the batter into a greased loaf pan, making sure it spreads evenly. This will help your bread rise nicely and create a lovely crust. If you do not grease the pan well enough, the bread will stick and be a pain to remove later.
- Bake & Check Doneness: Pop the pan into the oven and bake for 50 to 60 minutes. Keep an eye on it, and when you see a nice dome forming, you are on the right track. A toothpick inserted in the center should come out clean, but do not stress if it cracks a bit on top; it is all part of the process.
- Cool & Slice: Once out of the oven, let it cool in the pan for a bit before transferring it to a wire rack. You will be tempted to slice it too soon, but patience pays off; letting it cool helps it set. Cutting it fresh out of the oven can lead to a messier slice.
Notes
- Storage Tips: Wrap in plastic wrap for up to 4 days at room temperature, or freeze for up to 1 month.
- Expert Tips: Do not overmix when combining wet and dry ingredients.
- Sprinkle extra chocolate chips on top for added decadence.
- If the bread seems too moist after baking, checking doneness with a toothpick around 50 minutes is a good practice.
- When the top cracks, remember this can happen with quick breads; minimizing overmixing helps reduce it.
- If the flavor leans too much toward pumpkin, adjusting the cocoa powder ratio might bring a better harmony to the taste.
- Reheating Instructions: To reheat, place individual slices in a microwave for about 10-15 seconds or until warmed through.
- Serving Suggestions: Serve warm with butter or cream cheese.
- Add a sprinkle of cinnamon sugar on top.
- Pair with a scoop of vanilla ice cream.
- Recipe Variations: Add nuts like walnuts or pecans for crunch.
- Incorporate other spices like nutmeg or cloves.
- Use white chocolate chips instead of semisweet chocolate.
- Ingredient Notes: When using buttermilk, substitute with 1/4 cup milk plus 1/21/2 teaspoon acid.
- Select high-quality cocoa powder for a rich chocolate flavor.
- Look for fresh pumpkin puree without additives for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If the bread seems too moist after baking, checking doneness with a toothpick around 50 minutes is a good practice.
- When the top cracks, remember this can happen with quick breads; minimizing overmixing helps reduce it.
- If the flavor leans too much toward pumpkin, adjusting the cocoa powder ratio might bring a better harmony to the taste.
- For less dense bread, keep an eye on your mixing; overmixing can lead to a heavier end result.
- When cooling the bread, placing it on a wire rack can help maintain texture and prevent sogginess from steam.
Serving Suggestions
Pair chocolate pumpkin bread warm with butter or cream cheese for added richness. Sprinkle cinnamon sugar on top for a touch of sweetness and warmth.
This bread works well in recipes for breakfast or brunch gatherings. Use it as a base for French toast or bread pudding variations.
Serve with a scoop of vanilla ice cream for a delightful finish. Drizzle with chocolate sauce or caramel for an additional layer of sweetness.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a heartier texture in your chocolate pumpkin bread.
- Add 1 teaspoon of cinnamon or 1 teaspoon of nutmeg to the batter to deepen the flavor profile.
- Either substitute coconut oil for canola oil, or replace buttermilk with yogurt for a different richness in the bread.
- If you’re baking for a crowd, double the recipe to make two loaves using 2 cups of flour and 1 cup of cocoa.
Save This Recipe!
How to Store?
To keep your chocolate pumpkin bread fresh, follow these storage tips:
Room Temperature: Wrap the bread in plastic wrap. Store at room temperature for up to 4 days.
Refrigeration: If necessary, place the wrapped bread in an airtight container. Keep it in the refrigerator for up to 1 week.
Freezing: Wrap the bread in plastic wrap, then place it in a freezer bag. Store in the freezer for up to 1 month. Thaw in the refrigerator or at room temperature before serving.
Other Recipes You’ll Love
- Air Fryer Garlic Bread
- Air Fryer Grilled Cheese
- Gluten-Free Focaccia Bread
- Blueberry Focaccia with Honey and Sea Salt
If you enjoyed this Chocolate Pumpkin Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
