Can I use canned pumpkin?

Absolutely. Canned pumpkin puree works perfectly and is part of many Easy Can Pumpkin Recipes .

Will the loaf be too dense without eggs?

You can make an egg-free version by using flax eggs or applesauce as a binder. The texture skews denser but stays moist thanks to the pumpkin.

Which cocoa should I buy?

Regular unsweetened cocoa plus a bit of Dutch-process cocoa give the richest profile. If you only have one, choose regular unsweetened and increase to taste.

Is this suitable for a Whole30 diet?

Not exactly as-is, but you can adapt toward Whole 30 Fall Desserts with compliant flours and sweeteners; expect a different crumb.

How do I make it higher protein?

Fold in a scoop of plant protein and 2–3 tbsp almond flour. That pushes the loaf toward Healthy High Protein Fall Desserts territory.

Irresistible Chocolate Pumpkin Bread — Pumpkin And Chocolate Perfection

Description

A moist, chocolatey pumpkin loaf that works great for autumn breakfasts or a lighter dessert — each slice is rich in flavor and surprisingly easy to make.

Ingredients

Scale

1 1/2 cups (180 g) all-purpose flour
1/3 cup (27 g) unsweetened cocoa powder
2 tbsp (10 g) Dutch-process cocoa (or extra unsweetened cocoa)
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp fine salt
3/4 cup (150 g) granulated sugar (or alternative sweetener of choice)
1 cup (240 g) pumpkin puree
1/4 cup (80 g) water (or dairy-free milk)
1/4 cup (50 g) neutral oil or creamy almond butter (omit or replace with extra pumpkin for lower fat)
1/2 cup mini chocolate chips (optional)
2 tsp (10 g) pure vanilla extract
1/2 tsp ground cinnamon (optional)

Instructions

Heat your oven to 350°F (175°C). Prepare a 9 × 5-inch loaf pan by greasing it well or lining the base with parchment.
In a large mixing bowl whisk together the flour, both cocoas, baking powder, baking soda, salt and sugar until evenly blended.
Add the pumpkin puree, water (or milk), oil (or almond butter), vanilla, and cinnamon to the dry mix. Stir gently until you have a uniform batter — avoid vigorous mixing.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula. If using, scatter the mini chocolate chips across the surface.
Bake on the oven’s middle rack for about 40 minutes. Check doneness by inserting a toothpick into the center — it should come out with a few moist crumbs but not raw batter. If the top starts to brown too quickly, tent the pan loosely with foil and continue baking until the interior is set.
Remove the pan from the oven and allow the loaf to cool in the pan for 10–15 minutes, then turn it out onto a rack to cool completely. The flavors and texture mellow and improve after resting, so the bread often tastes best the next day.

Notes

Storage tip: Keep sliced bread wrapped in plastic or in an airtight container at room temperature for a couple of days, or refrigerate for longer freshness. You can also freeze slices separated by parchment for up to 3 months. Enjoy warm or at room temperature.