Chocolate pumpkin bread is a fun way to enjoy the flavors of fall and satisfy your chocolate cravings at the same time. It’s a special treat that mixes rich chocolate with the warm spices of pumpkin, and trust me, your taste buds will thank you!
Solves dry texture by increasing moisture, prevents dense crumb with even sweetness, and delivers chocolate and pumpkin flavors in a simple quick bake loaf.
I remember trying to make a chocolate treat for my family that had a little twist, a way to sneak in some pumpkin goodness. It felt like a challenge at first because I wanted it to be moist and delicious without all the usual ingredients. But once I figured this recipe out, it became my go-to.
This recipe is super simple and only takes about 10 minutes to prep, with a cooking time of 45 minutes. Using gluten-free and dairy-free ingredients means you can enjoy this treat even if you have dietary restrictions. Plus, the rich chocolate ganache on top really adds to the overall flavor.
If you love pumpkin flavors but want something extra special, this is the recipe for you! If you need something sweet to pair with it, Starbucks Pumpkin Bread is another great option to try!
Why You Will Love This Recipe
- Texture The moistness of this chocolate pumpkin bread is impressive, giving it a satisfying bite that keeps you coming back for more.
- Flavor The combination of chocolate and pumpkin creates a rich and spiced flavor that’s both comforting and indulgent, perfect for any time of year.
- Convenience With just 10 minutes of prep, this recipe is super easy, fitting into your busy schedule without any hassle.
- Storage It keeps well at room temperature for a few days, and you can freeze slices for later enjoyment whenever you’re in the mood.
Moist Chocolate Pumpkin Bread Recipe
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 slices 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A delicious gluten-free chocolate pumpkin bread that combines the flavors of pumpkin and chocolate for a perfect treat.
Ingredients
- 1 cup (200g) coconut sugar, packed
- 2 large eggs
- 1 (15 oz) (425g) can pumpkin puree, not pumpkin pie filling
- 1/2 cup (125ml) coconut oil, melted and cooled
- 2 tbsp (30ml) apple cider vinegar
- 2 tsp (10ml) vanilla extract
- 1 cup (120g) gluten free flour, 1:1 blend
- 3/4 cup (75g) super fine blanched almond flour
- 1/3 cup (35g) unsweetened cocoa powder
- 2 tbsp (15g) pumpkin pie spice
- 2 tsp (10g) baking powder
- 2 tsp (10g) baking soda
- 1 tsp (2g) ground cinnamon
- 1/4 tsp (1g) salt
- 1/2 cup (90g) semi sweet chocolate chips
- 1 cup (175g) semi sweet chocolate chips (for ganache)
- 3 tbsp (45ml) coconut oil (for ganache)
- 1 tbsp (15ml) coconut cream (for ganache)
- 1 tsp (5ml) vanilla extract (for ganache)
Instructions
- Mix Wet Ingredients: Start by mixing the pumpkin puree, coconut cream, and vanilla extract in a large bowl. You will notice the creamy texture forming, and the sweet pumpkin aroma filling your kitchen. This step is key for a smooth batter. Just be cautious not to overmix, which can make the bread denser.
- Combine Dry Ingredients: In another bowl, whisk together gluten-free flour, cocoa powder, baking soda, and pumpkin spice. You will see the rich color from the cocoa and smell the spices. This ensures even distribution of flavors. Be careful not to leave any lumps; they can become stubborn during baking.
- Blend Ingredients Together: Gently add the dry mixture to the wet ingredients, stirring until just combined. The batter should be thick and creamy, with a delightful chocolate scent wafting around. Remember, you do not want to overdo it; a few lumps are okay. Overmixing can lead to a tough texture.
- Add Chocolate Chips: Fold in the dark chocolate chips, letting them nestle throughout the batter. You will see little pockets of chocolate waiting to melt in your bread. This step is all about adding that chocolatey goodness. Avoid stirring too vigorously, or the chips might break apart.
- Pour Batter into Pan: Coat your loaf pan with non-stick spray before pouring in the batter. You will want to get it all in there, smoothing the top so it is even. A well-greased pan prevents sticking later. Do not forget to retain a little space at the top, since the bread will rise during baking.
- Bake to Perfection: Bake in a preheated oven for about 45 minutes, or until a toothpick comes out clean. You will notice the bread rising and the chocolate aroma intensifying. Keep an eye on it to prevent overbaking; a toothpick test is your best friend here.
- Cool & Slice: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. You will want to smell that warm chocolate scent before slicing. It is tempting to cut right away, but cooling helps the texture set up nicely. Patience pays off with each slice.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 4 days. Refrigerate for up to a week, but the bread may not be as moist. Freeze slices with parchment paper between them for later.
- Expert Tips: If your bread turns out dense, opting for a quality gluten-free flour blend can help avoid heaviness. When your chocolate ganache feels overly thick, mixing in a little extra coconut cream can achieve a smoother texture. If you find your bread drying out, be cautious with the baking time and remember to perform the toothpick test for doneness. For better rising, check if your baking soda is fresh; consider adding more apple cider vinegar to help with leavening. When choosing pumpkin, make sure to opt for pumpkin puree instead of pumpkin pie filling to prevent unwanted sweetness.
- Reheating Instructions: Reheat slices in a microwave for 10-15 seconds or using an oven at 350 degrees F for about 5 minutes to warm them through.
- Serving Suggestions: Serve with a glass of almond milk. Pair with a hot cup of coffee. Add a scoop of vanilla ice cream on top. Enjoy with a sprinkle of sea salt for contrast. Top with extra chocolate chips before serving.
- Recipe Variations: Make it a chocolate chip pumpkin muffin. Replace cocoa powder with carob powder for a different flavor. Add chopped nuts for added texture. Use maple syrup instead of coconut sugar for a different sweetness. Incorporate dried cranberries for a fruity twist.
- Ingredient Notes: Ensure to use pumpkin puree and not pumpkin pie filling for best results. Use a gluten-free cup-for-cup flour blend for best results. Let the bread cool before frosting with ganache.
Nutrition
- Serving Size: 1 slice
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null
Recipe Tips
- If your bread turns out dense, opting for a quality gluten-free flour blend can help avoid that heaviness.
- When your chocolate ganache feels overly thick, mixing in a little extra coconut cream can achieve a smoother texture.
- If you find your bread drying out, be cautious with the baking time and remember to perform the toothpick test for doneness.
- For better rising, checking if your baking soda is fresh is key; consider adding more apple cider vinegar to help with leavening.
- When choosing pumpkin, make sure to opt for pumpkin puree instead of pumpkin pie filling to prevent unwanted sweetness.
Serving Suggestions
Slice the chocolate pumpkin bread and serve it with a glass of almond milk or a hot cup of coffee. Top with extra chocolate chips or enjoy with a sprinkle of sea salt to add contrast.
This bread works well in a brunch setting or as a sweet addition to a Thanksgiving dessert table. You can also use it to create chocolate pumpkin bread pudding or decadent French toast for a unique breakfast option.
Consider topping with a scoop of vanilla ice cream for a comforting dessert. Drizzle with a chocolate sauce for added richness to each slice when serving.
Recipe variations
- You can use maple syrup instead of coconut sugar for a different sweetness that complements the pumpkin flavor nicely.
- Add 1 tablespoon of pumpkin pie spice or 1 teaspoon of ground nutmeg for an extra layer of flavor in your chocolate pumpkin bread.
- Either replace the chocolate chips with chopped nuts, or add dried cranberries for a fruity twist to the recipe.
- If you’re making a larger batch, simply double the ingredients; use 2 cups of coconut sugar and 4 large eggs for optimal results.
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How to Store?
To keep your chocolate pumpkin bread fresh, follow these storage tips:
Room Temperature: Store chocolate pumpkin bread in an airtight container at room temperature for up to 4 days.
Refrigeration: Refrigerate in an airtight container for up to 1 week. The texture may change slightly over time.
Freezing: Wrap slices in parchment paper, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Air Fryer Grilled Cheese
- Air Fryer Garlic Bread
- Blueberry Focaccia with Honey and Sea Salt
- Gluten-Free Focaccia Bread
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!
