How To Make Chocolate Pumpkin Bread — ready to tackle the ultimate mash-up of fall coziness and chocolate love? If you’ve got an open can of pumpkin puree and a chocolate craving the size of your coffee mug, this loaf is your destiny.
How To Make Chocolate Pumpkin Bread
This recipe shows you how to turn pantry staples into a tender, very-chocolate loaf that sings of pumpkin spice (or doesn’t, if you prefer pure cocoa vibes). Think soft crumb, gooey chocolate pockets, and a crumb so moist you’ll dream about it later.
Introduction — why you’ll want to bake this now
Imagine a slice that balances deep cocoa and real pumpkin, melts on your tongue, and pairs perfectly with your morning coffee or a late-night spoon. That’s Chocolate Pumpkin Bread in a nutshell. It uses one bowl, simple ingredients, and minimal fuss — yet it tastes like you slaved for hours. Score.
What makes this bread so irresistible?
Why does this loaf keep people coming back for seconds? A few reasons:
- Pumpkin keeps it ultra-moist. The puree adds body and silkiness so the loaf never dries out.
- Double chocolate action. We use Dutch-process cocoa plus chocolate chips so every bite delivers chocolate joy.
- One-bowl convenience. No need for bowls and pans galore — toss, fold, bake.
- Flexible and forgiving. Want muffins? Go for it. Want it gluten-free or dairy-free? Easy swaps.
Pro tip: press extra chocolate chips into the top of the batter before baking for a bakery-level finish.
Ingredient list — what each item does (short descriptions)
- Pumpkin puree: The moisture hero and flavor base. Use canned or homemade (drain excess water).
- All-purpose flour: Structure. Swap for 1:1 GF blend if needed.
- Dutch-process cocoa powder: Deep chocolate flavor. Natural cocoa works too.
- Granulated + brown sugar: Sweetness and tender chew (brown sugar adds caramel notes).
- Melted unsalted butter: Flavor and richer crumb. Use oil for dairy-free.
- Greek yogurt: Adds moisture and slight tang; you can substitute sour cream.
- Egg: Binder and lift (room temp recommended).
- Baking soda: Rise and lightness.
- Kosher salt: Brightens flavor.
- Vanilla extract: Rounds the chocolate.
- Chocolate chips: Melty pockets of joy — dark, semisweet, or milk, your call.
Simple how-to (short, practical steps)
- Preheat oven to 350°F (180°C) and line a loaf pan with parchment or grease well.
- Whisk pumpkin puree, Greek yogurt, egg, melted butter, sugar, brown sugar, and vanilla until smooth. Stir in sifted cocoa.
- Add flour, baking soda, and salt; fold lightly until almost combined. Don’t overmix — a few streaks of flour are okay.
- Fold in chocolate chips and pour batter into the loaf pan. Top with extra chips if you like.
- Bake 50–60 minutes or until a toothpick shows a few moist crumbs. Cool 20 minutes in pan, then transfer to a rack to cool completely.
The story behind this loaf
I wrote this recipe because I kept staring at half-full cans of pumpkin in the fridge. Tossing pumpkin into cookies felt basic; I wanted chocolate-forward, rich, and cozy. After way too many taste tests (someone had to do it), this chocolate-pumpkin mashup emerged as the hands-down favorite. Friends begged for the recipe; neighbors suddenly “needed” baked goods. Moral: this loaf makes you a hero.
Pro tips for best results
- Room-temperature ingredients mix more evenly. Let eggs and yogurt sit out 15–30 minutes.
- Measure flour correctly. Spoon, level, don’t scoop. Too much flour = dry bread.
- Don’t overmix. Overworking the batter activates gluten and makes the loaf tough.
- Test early. Start checking at 50 minutes — ovens vary. A few moist crumbs on a toothpick = perfect.
- Let it rest. Cool 20 minutes before slicing to let the crumb set.
Bold tip: if you want melty, glossy chips on top, press them in right after the loaf comes out of the oven. They’ll melt just enough to look irresistible.
Variations to try (make it your own)
- Triple Chocolate Pumpkin Bread — add cocoa swirl and three types of chips: dark, semisweet, and white. It’s indulgent and dramatic.
- Healthy Chocolate Pumpkin Bread — swap half the flour for whole wheat pastry flour, use less sugar, and swap butter for olive oil. Texture shifts but flavor stays good.
- Healthy Pumpkin Bread With Chocolate Chips — reduce sugar, use dark chocolate chips, and add a handful of chopped nuts for texture.
- Pumpkin spice version — toss in 1 tsp pumpkin pie spice for a warm, spice-forward loaf.
- Muffin conversion — scoop into liners and bake 18–20 minutes for portable treats.
Best way to serve
Warm a slice and smear it with butter, nut butter, or cream cheese. Pair with coffee, chai, or a scoop of vanilla ice cream for dessert. For brunch, plate thick slices with whipped cream and a dusting of cocoa. Fancy? Drizzle a simple glaze (powdered sugar + milk) over the top.
Quick tips for storage & leftovers
- Room temp: wrapped tightly, the loaf keeps 2 days.
- Refrigerate: up to 5 days in an airtight container.
- Freeze: wrap slices individually in plastic and foil; freeze up to 3 months. Thaw in fridge or room temp.
Bold tip: store cut sides together to prevent drying — it keeps the crumb moister.
FAQ — fast answers to common questions
Can I use pumpkin pie filling instead of pure pumpkin?
Yes, but pumpkin pie filling contains spices and sugar — reduce added sugar slightly.
How do I keep the loaf from cracking on top?
Cracks are normal for quick breads; they don’t affect flavor. To minimize cracking, bake at the suggested temperature and avoid overfilling.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend and check for xanthan gum in the mix; results work well.
Will it work without Greek yogurt?
Substitute sour cream or full-fat yogurt. For dairy-free, use coconut yogurt and a neutral oil instead of butter.
Why did my loaf sink?
Possible causes: overmixing, opening the oven door too early, or too much leavening. Keep a gentle fold technique and stable oven temp.
Fall baking and dessert party notes
This loaf screams autumn. It fits perfectly into Fall Baking Recipes and shows up on every Pumpkin Recipes Dessert table without shame. Bake a couple loaves for a Baking Sweets spread — guests will argue over the end slice.
Variations idea: Triple Chocolate Pumpkin Bread
Want to go wild? Make a Triple Chocolate Pumpkin Bread with cocoa in the batter, dark chips folded in, and a swirl of white chocolate on top. It’s over-the-top in the best way and great for chocoholics.
Final thoughts
This Chocolate Pumpkin Bread Loaf is proof that pumpkin and chocolate deserve each other. It marries seasonal warmth with deep chocolate comfort in a one-bowl bake that’s as practical as it is delicious. Whether you call it How To Make Chocolate Pumpkin Bread (because you just did), a casual weekend project, or a showstopper for your next brunch, this loaf earns a permanent spot in your rotation.
FYI — this recipe thrives on small tweaks. Prefer it healthier? Slight sugar cuts and whole-grain swaps work. Want ultra-decadent? Triple the chips. Whatever you do, expect moans of approval.
Go on — preheat that oven. Your kitchen is about to smell like the coziest season, and you’ll have a loaf that’s snackable, sliceable, and totally sharable (or not — I won’t judge).
Moist Chocolate Pumpkin Bread — How To Make Chocolate Pumpkin Bread
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Category: Dessert
Description
A deeply chocolatey pumpkin loaf with a tender, almost gooey crumb and pockets of melted chocolate. Perfect for breakfast, snack time, or a cozy dessert.
Ingredients
- ¼ cup (56g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg
- ⅓ cup granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon kosher salt
- ½ cup Greek yogurt (room temperature)
- ½ cup unsweetened cocoa powder, sifted
- 1½ cups canned pumpkin puree (or well-drained homemade)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips, plus a handful extra for the top
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment, leaving an overhang for easy lifting, or grease the pan well.
- In a large bowl, whisk together the pumpkin puree, Greek yogurt, cooled melted butter, egg, vanilla, granulated sugar, brown sugar, and salt until smooth and even. Stir in the sifted cocoa so the mixture is uniform and glossy.
- Add the flour and baking soda to the wet mixture. Fold gently with a spatula until the batter is nearly combined — it’s fine if a few streaks of flour remain. Avoid vigorous stirring.
- Fold in the chocolate chips, reserving a small handful to scatter on top of the batter. Pour the batter into the prepared pan and smooth the surface. Sprinkle the reserved chips over the top.
- Bake in the preheated oven for about 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Ovens vary, so start checking near 50 minutes.
- Remove the pan from the oven and let the loaf rest in the pan for about 20 minutes. Use the parchment overhang to lift the loaf onto a wire rack and cool completely before slicing.
Notes
- Baker’s notes & tips
- • Use ingredients at room temperature so they combine evenly — cold eggs or yogurt can cause a lumpy batter.
- • Measure flour by spooning it into the measuring cup and leveling with a knife to avoid packing too much flour.
- • Don’t overmix the batter; gentle folding preserves a moist, tender crumb rather than a dense loaf.
- • Lining the pan with parchment makes removal simple and helps the loaf bake more evenly.
- • Be patient: the loaf firms up as it cools. Wait at least 20 minutes before slicing for neat pieces.
- Storage
- Store wrapped or in an airtight container at room temperature for 1–2 days, or refrigerate up to 5 days. Freeze slices individually in plastic wrap and foil for up to 3 months; thaw in the fridge or at room temperature.
Nutrition
- Calories: 280kcal
- Sugar: 29g
- Sodium: 278mg
- Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 29mg
