This moist chocolate pumpkin bread is rich, fudgy, and packed with chocolate chips. It is made in one bowl with no mixer and just 5 minutes of prep!
If you love pumpkin bread and chocolate, this is the recipe for you.
Pumpkin puree and Greek yogurt keep the crumb incredibly soft and moist, while cocoa powder turns the whole loaf deep, dark, and chocolatey.
Chocolate chips are mixed into the batter and sprinkled over the top, so every slice has melty pockets of chocolate.
Everything is whisked together by hand in one bowl, so it is easy enough for a weekday breakfast and cozy enough for fall dessert.
One reader, Ree, commented: “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! ★★★★★”
One reader, Kayla, commented: “Oh my gosh this recipe is amazing! I used Hershey’s special dark cocoa powder and they turned out so moist and rich and delicious! ★★★★★”
One reader, Teresa, commented: “I was absolutely in awe how amazingly delicious this turned out. A perfect 10 is what I give this delicious bread! ★★★★★”
If you like pumpkin desserts, check out my pumpkin cheesecake cookies, chewy pumpkin cookies, and pumpkin bread with cream cheese frosting.
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Why this recipe works
- One Bowl, No Mixer: Everything is whisked together by hand in a single bowl, so prep takes about 5 minutes.
- Ultra Moist Crumb: Pumpkin puree and Greek yogurt add moisture, so the bread stays soft for days.
- Deep Chocolate Flavor: Cocoa powder and plenty of chocolate chips make it rich and fudgy.
- Less Butter: Only a quarter cup of butter is needed, because the pumpkin and yogurt keep it tender.
- Great For Pumpkin Season: It uses a full 1½ cups of pumpkin puree, perfect for using up an open can.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, so it will change the bread's flavor and sweetness. Plain puree keeps the bread moist and soft.
Greek Yogurt: Adds moisture and a subtle tang. Sour cream works as well.
Unsalted Butter: Melted and cooled. Adds richness and flavor. If using salted butter, remove the salt from the recipe.
Egg: Large and at room temperature. It binds the batter.
Granulated Sugar and Brown Sugar: Sweeten the bread. Brown sugar adds moisture and a caramel flavor.
Kosher Salt: Balances the sweetness and enhances the chocolate.
Vanilla Extract: Rounds out the chocolate and pumpkin flavors.
Cocoa Powder: Sifted into the batter for a deep chocolate flavor. Dutch-process cocoa gives a darker color.
All-Purpose Flour: Gives the bread structure. Spoon and level it, or weigh it, for the best texture.
Baking Soda: Helps the bread rise. Make sure it is fresh.
Chocolate Chips: Mixed into the batter and sprinkled over the top. Semi-sweet or dark chocolate chips both work.
Step by Step Instructions
1. Prep: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
2. Wet Ingredients: In a large mixing bowl, add the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, salt, egg, granulated sugar, and brown sugar. Sift in the cocoa powder and whisk until well combined.
3. Dry Ingredients: Add the flour and baking soda and mix until almost combined.
4. Chocolate Chips: Add the chocolate chips and mix just until no streaks of flour remain. Don't overmix.
5. Fill the Pan: Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips over the top.
6. Bake: Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and cool on a wire rack before slicing.
Expert Tips
- Sift the Cocoa: Sifting the cocoa powder prevents lumps and keeps the batter smooth.
- Don't Overmix: Mix the flour in just until combined. Overmixing makes the bread dense and tough.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale.
- Tent With Foil: If the top browns too quickly, loosely cover the loaf with foil for the last 15 to 20 minutes of baking.
- Cool Before Slicing: Let the bread cool before cutting so it sets and slices cleanly.
Troubleshooting
Why is my chocolate pumpkin bread gummy?
It was likely underbaked or sliced while still hot. Bake until a toothpick comes out clean from the center, and let the loaf cool before slicing.
Why did my bread sink in the middle?
The oven door was opened too early, or the baking soda was expired. Keep the door closed for at least the first 40 minutes and check that your baking soda is fresh.
Why is my bread dry?
Too much flour was added or it was overbaked. Spoon and level the flour, and start checking for doneness at 50 minutes.
Frequently Asked Questions
Yes. Use smooth homemade pumpkin puree, but drain or blot off any extra liquid first. Too much moisture can make the bread gummy.
No. Use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices and will change the texture and sweetness.
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. Melted chocolate chips can look like batter, so test in a couple of spots.
Storing
Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days, or in the fridge for up to 1 week, 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 Ziplock 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.
Make It Ahead Of Time
This bread tastes even better the next day as the flavors deepen and the crumb gets more moist. Bake it up to 1 day ahead and store it wrapped at room temperature.
Substitutions
Greek Yogurt: Use sour cream in the same amount.
Gluten Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Dairy Free: Use plant-based butter, dairy-free yogurt, and dairy-free chocolate chips.
Butter: Use the same amount of vegetable oil or melted coconut oil.
Variations
Pumpkin Spice: Add 1 to 2 teaspoons of pumpkin pie spice to the batter.
Chocolate Swirl: Swap half of the chocolate chips for white chocolate chips.
Nutty: Fold in chopped walnuts or pecans for crunch.
Muffins: Divide the batter between 12 lined muffin cups and bake for 18 to 22 minutes.
How to Scale This Recipe for Different Pans
This recipe is written for a 9x5-inch loaf pan. To use a different pan, multiply every ingredient by the amount listed below.
- 8x4 Inch Loaf Pan: Make the recipe as written. The loaf will be taller, so bake for 55 to 65 minutes and cover it loosely with foil if the top browns too quickly.
- Mini Loaf Pans: Make the recipe as written and divide the batter between 4 mini loaf pans (about 6x3 inches each). Bake at 180°C (350°F) for 30 to 35 minutes.
- 8x8 Inch Square Pan: Make the recipe as written. Bake at 180°C (350°F) for 30 to 35 minutes.
- 9x13 Inch Pan: Double the recipe (2x) and use 2 eggs. Bake at 180°C (350°F) for 35 to 40 minutes.
- Muffins: Make the recipe as written and divide the batter between 12 lined muffin cups. Bake at 180°C (350°F) for 18 to 22 minutes.
Equipment
- Loaf pan
- Parchment paper
- Large mixing bowl
- Whisk and spatula
- Fine mesh sieve for the cocoa
More Chocolate Recipes
If you love chocolate quick breads, check out my double chocolate banana bread, double chocolate muffins, and small chocolate cake!
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📖 Recipe
Moist Chocolate Pumpkin Bread
Ingredients
- ¼ cup Butter melted and cooled, unsalted
- 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
- Prep: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
- Wet Ingredients: In a large mixing bowl, add the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, salt, egg, granulated sugar, and brown sugar. Sift in the cocoa powder and whisk until well combined.
- Dry Ingredients: Add the flour and baking soda and mix until almost combined.
- Chocolate Chips: Add the chocolate chips and mix just until no streaks of flour remain. Don't overmix.
- Fill the Pan: Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips over the top.
- Bake: Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and cool on a wire rack before slicing.
Notes
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling.
- Sift the Cocoa: Sift the cocoa powder to prevent lumps in the batter.
- Don't Overmix: Mix the flour in just until combined so the bread stays soft and tender.
- Measure Flour Correctly: Spoon and level the flour or use a kitchen scale.
- Tent With Foil: If the top browns too quickly, loosely cover with foil for the last 15 to 20 minutes.
- Storage: Keep wrapped at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
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.