This chocolate pumpkin bread is rich and full of chocolate flavor, with a hint of pumpkin and a soft and gooey texture.
This bread is perfect for pumpkin season especially when you have an open can of pumpkin puree and don't know what to do with it!
The pumpkin makes this bread extremely soft with a moist crumb that will melt in your mouth. You won't be able to stop at one slice!
This moist and flavorful bread is perfect for autumn, with its combination of sweet chocolate chips and warm flavor.
Whether enjoyed as a breakfast treat or a dessert, this bread is sure to satisfy any chocolate lover's cravings.
If you like pumpkin desserts, check out my pumpkin cheesecake cookies, chewy pumpkin cookies, pumpkin bread with cream cheese frosting, banana pumpkin muffins, pumpkin muffins.
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Why this recipe works
- Perfect to use up leftover pumpkin puree- if you have an open pumpkin puree can, make this bread! It is perfect for using up leftover pumpkin puree and creating this delish loaf!
- Chocolate flavor- This bread is loaded with chocolate flavor and is made with both cocoa powder and chocolate chips!
- One bowl- This delish bread comes together in just one bowl. All you will need is a large bowl and a whisk.
- Simple- You will need super simple ingredients to make this bread. You can find these ingredients in any grocery store.
- Texture- This pumpkin chocolate bread is moist and tender and has pockets of melted chocolate chips in every bite.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Pumpkin puree- You can use either canned pumpkin puree or homemade pumpkin puree, Make sure that you strain the extra liquids from your fresh pumpkins.
Flour– We used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking soda – to allow the bread to rise. You will need a teaspoon of baking soda.
Melted butter- Use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this bread with lots of moisture.
Greek yogurt- Get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Dutch process cocoa powder– we like to use Dutch process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Sugar- We used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a nice texture and a rich flavor to the bread.
Eggs- You will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for this bread, We like to use either dark chocolate chips, milk chocolate chips, or semisweet chocolate chips.
Instructions
Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
Into a large mixing bowl, add the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sift the cocoa powder. Mix with a whisk until well combined.
Add the flour, and baking soda, and mix until almost combined.
Add the chocolate chips and mix until just combined and there are no lumps of flour visible.
Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips!
Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the bread comes out clean.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. This cake is extra moist and melts in your mouth delicious, so it will be worth it to wait these 20 minutes.
Faq's
Yes! You can make 18 muffins from this batter. Make sure you line your muffin tins with paper liners and bake for 18-20 minutes.
We like making our bread with fresh pumpkin puree, but this is a personal preference. Using fresh pumpkin puree makes these extremely tender and moist.
Usually, fresh pumpkin puree contains more liquids which makes these extra moist and melt in your mouth delicious. However, canned pumpkin puree will give you pretty much the same result.
We use all-purpose flour for this bread. Self-rising flour and cake flour will work great as well.
Storing
It’s okay to store this bread at room temperature. Make sure that you store the bread in an airtight container so it won’t dry out.
Freezing
This bread is very easy to freeze. After baking, let it cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place it in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Gluten-free - If you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - You can make this dairy-free by replacing the butter with vegan butter.
Serving tips
We like to serve the bread as is with our morning coffee or tea on the side. There are many ways to upgrade your bread:
Spread- Spread a slice of this bread with peanut butter, almond butter, pecan butter, or even pumpkin butter!
Variations
Pumpkin spice- If you want a pumpkin spice flavor in this bread, add 1 teaspoon of pumpkin spice to the batter.
Pumpkin pie filling- If you want pumpkin pie flavor in this bread, you can swap the pure pumpkin puree with pumpkin pie filling.
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, peanut butter chips, chocolate chunks, banana slices, chopped fruit, etc.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- our favorite copper whisk set.
- Loaf pan
- Canned pumpkin puree
More chocolate recipes
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Double chocolate muffins- These are made with dutch cocoa powder, chocolate chips, and chocolate chunks. These muffins are bursting with chocolate flavor and are every's chocolate lover's dream!
Small Chocolate Cake- This small chocolate cake is perfect when you're craving a chocolate cake but don't want to make a big chocolate cake. We made this chocolate cake in an 8x8 inch baking pan.
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📖 Recipe
Moist Chocolate Pumpkin Bread
Ingredients
- ¼ cup Butter melted and cooled
- 1 teaspoon Vanilla extract
- 1 Egg
- ⅓ cup Granulated sugar
- ½ cup Brown sugar
- ½ teaspoon Kosher salt
- ½ cup Greek yogurt
- ½ cup Cocoa powder
- 1 ½ cups Canned pumpkin puree
- 1 cup Flour
- 1 teaspoon Baking soda
- 1 cup Chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- Into a large mixing bowl, add the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour, and baking soda, and mix until almost combined.
- Add the chocolate chips and mix until just combined and there are no lumps of flour visible.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips!
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the bread comes out clean.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. This cake is extra moist and melts in your mouth delicious, so it will be worth it to wait these 20 minutes.
Ree says
Omg this chocolate pumpkin bread is divine! I followed the recipe exactly as written, and now I have the most moist, soft, chocolaty pumpkin bread I've ever made! I cannot wait to make this again, this recipe is truly the best! 🌟🌟🌟🌟🌟
Kayla says
Oh my gosh this recipe is amazing! I used Hershey’s special dark cocoa powder and used 1/3 granulated sugar baked in an 8x4 loaf plus a ramekin and they turned out so moist and rich and delicous!
Teresa says
I was absolutely in awe how amazingly delicious this turned out...the pumpkin only added that moisture that makes it super yummy and the chocolate just made it even better!A perfect 10 is what I give this Delicious bread and it is definitely a staple dessert in my household from now on!!
Rod says
It's the perfect time to Bake this Autumn Recipe to fill your Home with the Fragrance of Fall Cooking. I substituted the yogurt with cream cheese 6oz and 2 table spoons of Alomond Milk. Mixed in and Baked to Perfection. Get out of your "Comfort Zone" and give it a try...🎃
Joan Bunney says
This recipe is fabulous. I had all the ingredients at hand except for the yogurt. I used sour cream, a bit less than called for, in place of the yogurt. I'm 78, been cooking for seventy years. This Chocolate Pumpkin bread was moist and absolutely delicious. I'll be making this recipe often.