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Chocolate Pumpkin Bread
Rated 0 out of 5
COOK TIME
60 min
TOTAL TIME
70 min
SERVINGS
8-10 slices
This Chocolate Pumpkin Bread is rich, extra chocolatey, and ridiculously moist, with just enough pumpkin and warm spice to make it perfect for fall. It’s loaded with chocolate chips, easy to mix by hand, and somehow tastes even better the next day!
I’m totally obsessed with this bread. Obsessed! And I hate the word moist, but I will shout it from the rooftops because this bread is MOIST! The pumpkin purée and buttermilk give it the softest, richest texture, and it stays that way for days without becoming dry or crumbly. This rich pumpkin bread sat on our counter for several days and was still just as good on the last day, which feels like a small baking miracle.
I knew I wanted to make pumpkin bread, but not just another pumpkin bread because the internet already has approximately one million of those. I also wasn’t looking for regular pumpkin bread with a handful of chocolate chips tossed into it. I wanted a deeply chocolatey loaf made with cocoa powder and plenty of chocolate chips, with just enough pumpkin and warm pumpkin pie spice in the background. So I made chocolate bread with a subtle taste of pumpkin, and honestly, that was exactly the right decision.
This recipe is super easy to mix by hand with simple ingredients, and you don’t need a mixer or any complicated baking skills to pull it off. The chocolate chips melt into the bread while it bakes, with a few extra scattered over the top. I used dark chocolate chips from Nestlé Toll House (because they are the best), but any chocolate chips will work. We ate the entire loaf very quickly, and I’m pretty sure you’ll understand why after you bite into the first slice!
Ingredients You’ll Need
All-Purpose Flour – Gives the bread enough structure to hold together while keeping the texture soft and tender.
Unsweetened Cocoa Powder – Creates the rich chocolate base that sets this loaf apart from traditional pumpkin bread with chocolate chips. Use unsweetened cocoa so the finished bread is not overly sweet.
Pumpkin Pie Spice – Adds warm notes of cinnamon, ginger, nutmeg, and other fall spices without overpowering the chocolate.
Baking Soda – Reacts with the acidic buttermilk and cocoa to help the loaf rise.
Sea Salt – Balances the sweetness and helps the chocolate taste richer.
Pumpkin Puree – Adds moisture, body, and a subtle pumpkin flavor without turning this into a traditional spiced pumpkin loaf. Use plain pumpkin puree instead sweetened pumpkin pie filling.
Light Brown Sugar – Sweetens the batter while the molasses helps keep every slice soft for several days.
Canola Oil Or Vegetable Oil – Keeps the loaf soft and moist longer than butter typically would. Either option works because both have a neutral flavor.
Buttermilk – Adds moisture and acidity while helping the baking soda do it’s thing.
Large Eggs – Bind the ingredients together and provide structure as the loaf bakes.
Pure Vanilla Extract – Rounds out the cocoa and gives the chocolate flavor more depth.
Chocolate Chips – Create pockets of melted chocolate throughout the bread. Dark, semisweet, or milk chocolate chips all work, so use whichever kind you enjoy.
How To Make Double Chocolate Pumpkin Bread
Prepare for baking: Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with nonstick cooking spray, then line it with parchment paper. For easier handling use enough overhang on the sides to lift out the baked bread easily.
Combine the dry ingredients: Add the all-purpose flour, unsweetened cocoa powder, pumpkin pie spice, baking soda, and sea salt to a medium bowl. Whisk until the cocoa is evenly distributed and no visible lumps remain, then set the bowl aside.
Mix the wet ingredients: Add the pumpkin puree, packed light brown sugar, canola or vegetable oil, room-temperature buttermilk, slightly beaten eggs, and vanilla extract to a large bowl. Stir by hand until the mixture is smooth and evenly combined.
Mix the chocolate pumpkin batter: Add the dry ingredients to the bowl of wet ingredients. Gently stir just until no dry streaks of flour or cocoa remain, being careful not to overmix because that can make the baked pumpkin bread dense or tough.
Add the chocolate chips: Fold 3/4 cup of the chocolate chips into the batter, stopping as soon as they are evenly distributed. Reserve the remaining 1/4 cup for the top of the loaf.
Fill the loaf pan: Transfer the chocolate pumpkin bread batter to the prepared 9×5-inch loaf pan and spread it into an even layer. Sprinkle the reserved chocolate chips evenly over the top.
Bake the pumpkin bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Begin checking at 50 minutes by inserting a toothpick into the center of the loaf. It should come out mostly clean with a few moist crumbs, although melted chocolate may stick to it if you hit a chocolate chip.
Cool and serve: Place the loaf pan on a wire cooling rack and let the bread cool in the pan for 15 minutes. Use the parchment paper overhang to lift it from the pan, then place the loaf directly on the rack to finish cooling before slicing and serving. Enjoy!
Expert Tips
Bring the refrigerated ingredients to room temperature so the eggs and buttermilk blend evenly with the pumpkin and oil. Cold ingredients can cause the batter to mix unevenly and may slightly slow the loaf’s rise in the oven.
Use a light-colored metal loaf pan for the most even baking. Dark metal pans absorb heat more quickly and may create overdone edges before the center has finished baking.
Scrape the bottom and sides of the bowl with a flexible spatula after combining the wet and dry ingredients. Hidden pockets of flour and cocoa love to hang out at the bottom, but stop mixing as soon as they disappear.
Place the loaf pan on the center oven rack with plenty of open space around it for the hot air to circulate. Baking too close to the top or bottom heating element can brown the surface or bottom before the center is fully baked.
Let the bread cool completely before making clean slices. The loaf continues setting as the loaf cools, and cutting it too soon can make the warm center look underbaked even when it is fully cooked.
Use a kitchen scale for the flour and cocoa powder when possible. These two ingredients compact easily, and even a few extra tablespoons can take the bread from soft and moist to dry and heavy.
Keep the chocolate chips away from the very edges of the pan. Chips touching the metal can scorch or stick during the longer baking time, so concentrate the topping closer to the center of the loaf.
Ways To Customize
Swap the chocolate chips for semisweet, milk, white, or dark chocolate chips to make the loaf as sweet or chocolatey as you like.
Add a little coffee flavor by stirring 1 teaspoon of instant espresso powder into the dry ingredients to deepen the cocoa flavor.
Mix in chopped nuts by folding 1/2 cup of toasted pecans or walnuts into the batter for extra texture.
Create a cream cheese swirl by beating 4 ounces of softened cream cheese with 2 tablespoons of sugar and 1 egg yolk, then layering and swirling it through the batter before baking.
Give the bread a hint of orange by rubbing 1 tablespoon of fresh orange zest into the brown sugar before combining the wet ingredients.
Use a gluten-free flour blend in place of the all-purpose flour at a 1:1 ratio.
Add a crunchy streusel topping by combining flour, brown sugar, pumpkin pie spice, and softened butter, then sprinkling the crumbly mixture over the batter before baking.
Turn the loaf into muffins by dividing the batter among lined muffin cups and baking at 350°F until the centers are set, beginning to check them after 18 minutes.
Storing & Freezing
Storing: Allow the pumpkin bread to cool completely before placing it in an airtight container or wrapping it tightly in plastic wrap. Store it at room temperature for up to 4 days, placing a paper towel underneath the loaf to absorb excess moisture and keep the bottom from becoming sticky. Keep the bread in a cool, dry spot and slice it as needed rather than cutting the entire loaf at once so it stays fresh longer.
Freezing: Let the bread cool completely, then freeze it whole or cut it into individual slices. Wrap the loaf or each slice tightly in plastic wrap, add a layer of aluminum foil, and place it in a freezer-safe bag or container for up to 3 months. Thaw the whole loaf at room temperature while it is still wrapped or unwrap individual slices and let them thaw on the counter.
FAQ
What if I can’t find buttermilk?
Make a quick substitute by adding 3/4 teaspoon of lemon juice or white vinegar to 1/4 cup of whole milk, then let it stand for 5 to 10 minutes before using.
Should I use natural or Dutch-process cocoa powder?
Natural unsweetened cocoa powder is the safest choice because its acidity works with the baking soda in this recipe.
Why did my pumpkin bread sink in the middle?
The center may sink if the loaf is removed before it has fully baked, the oven door is opened too early, or the batter sits too long before baking. A deep loaf can look finished around the edges while the center still needs several more minutes to set.
Can I use homemade pumpkin puree?
Yes, but homemade puree often contains more water than canned pumpkin. Drain it through a cheesecloth-lined strainer until it has a thick, spoonable consistency similar to canned puree so the bread does not turn gummy.
Why did the chocolate chips sink to the bottom?
Chocolate chips may sink when the batter is unusually warm or when the chips are concentrated in one area. Fold them throughout the thick batter with only a few strokes, then transfer the batter to the pan right away.
Is the large crack across the top normal?
Yes, a crack forms when the top sets while the center continues rising and releasing steam. It is completely normal for quick breads and does not mean anything went wrong.
More Pumpkin Dessert Recipes
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Chocolate Pumpkin Bread
Super easy and incredibly flavorful Chocolate Pumpkin Bread. Incredibly moist bread that is perfect for the Fall season.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups pumpkin puree
3/4 cup packed light brown sugar
1/2 cup canola oil or vegetable oil
1/4 cup buttermilk at room temperature
2 large eggs at room temperature, slightly beaten
1 1/2 teaspoons pure vanilla extract
1 cup chocolate chips divided
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray and line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
- In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir by hand until smooth and combined.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Check at 50 minutes to see if done, then add more minutes if needed.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Lift the parchment and place on a cooling rack until cooled. Cut into slices and serve.
Notes
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