Oh my gosh, you guys – I can’t wait to share my absolute favorite fall baking secret with you! This chocolate pumpkin bread recipe has been my go-to for years, ever since I accidentally threw some cocoa powder into my regular pumpkin bread batter one chilly October morning. Best kitchen mistake ever! Now my kids beg for this moist, chocolatey loaf as soon as the leaves start changing color.
What makes it so special? Imagine the coziest pumpkin spice flavors mingling with rich Dutch cocoa, all wrapped up in the most tender crumb you’ve ever tasted. The pumpkin keeps it incredibly moist (no dry bread here!), while the chocolate chips add little pockets of melty goodness in every bite. Trust me – after one slice of this chocolate pumpkin bread warm from the oven, you’ll understand why it’s become our family’s most requested treat all season long.
As a busy mom who’s baked more quick breads than I can count, I can promise you this version is foolproof. No fancy equipment needed – just a couple bowls and a wooden spoon will do. Let me show you how easy it is to make magic happen in your kitchen!
Table of Contents
Table of Contents
Why You’ll Love This Chocolate Pumpkin Bread
Let me count the ways this loaf will become your new fall obsession:
- Moist for days – The pumpkin puree works magic, keeping every slice tender even after sitting on the counter (if it lasts that long!)
- Just sweet enough – Brown sugar and chocolate chips create the perfect balance against the earthy pumpkin and warm spices
- Seriously simple – No mixer required! Just whisk, stir, and bake for the easiest homemade treat
- Double chocolate bliss – Cocoa in the batter PLUS melty chocolate chips in every bite? Yes, please!
- Smells like autumn – Your whole house will fill with the coziest pumpkin spice aroma while it bakes
Honestly? I’ve yet to meet someone who didn’t swoon over this bread. Even my picky nephew asks for seconds!
Ingredients for Chocolate Pumpkin Bread
Okay, let’s gather our baking squad! Here’s everything you’ll need for that perfect chocolate pumpkin bread – and trust me, these ingredients matter. I’ve learned through many batches that quality makes all the difference here.
- 1 cup all-purpose flour – Spoon and level it, don’t scoop! That little trick keeps the texture just right.
- 1/2 cup Dutch process cocoa – The secret weapon! That deep, rich flavor regular cocoa just can’t match.
- 2 teaspoons pumpkin pie spice – My homemade blend (cinnamon, ginger, nutmeg, cloves) works beautifully here.
- 1 teaspoon baking soda – Make sure it’s fresh – no one wants a flat loaf!
- 1/2 teaspoon sea salt – Just enough to balance all that sweetness.
- 1 1/2 cups pumpkin puree – Not pie filling! Look for 100% pure pumpkin in the can.
- 3/4 cup packed light brown sugar – Pack it in tight – those molasses notes are everything.
- 1/2 cup canola or vegetable oil – Keeps things moist without overpowering flavor.
- 1/4 cup buttermilk at room temp – The slight tang works magic with chocolate.
- 2 large eggs at room temperature – Take them out an hour early – they blend better when not cold.
- 1 1/2 teaspoons pure vanilla extract – Splurge on the good stuff if you can.
- 1 cup semisweet chocolate chips – Divided – because some belong inside, some on top!
See? Nothing too fancy, just good-quality basics handled with love. Now let’s make some magic!
How to Make Chocolate Pumpkin Bread
Alright, let’s get baking! I promise this chocolate pumpkin bread comes together so easily you’ll want to make it every weekend. Just follow these simple steps – I’ll walk you through every little tip I’ve learned after making this recipe about a hundred times!
Preparing the Batter
First things first – preheat that oven to 350°F. While it’s warming up, grab your loaf pan and give it a good spritz with nonstick spray. I like to line the bottom with parchment paper too – just makes life easier when it’s time to take the bread out.
Now for the dry team: In a medium bowl, whisk together your flour, that gorgeous Dutch cocoa, pumpkin pie spice, baking soda, and sea salt. Get it nice and combined – we want every bite to have that perfect chocolate-spice harmony!
Time for the wet ingredients: In a bigger bowl (trust me, you’ll need the space), mix the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla. Just stir until smooth – no need to go crazy here. The pumpkin should break up easily and blend right in.
Here comes the important part: Add the dry ingredients to the wet in two batches. Gently stir just until the flour disappears – a few lumps are totally fine! Overmixing makes tough bread, and we want tender. Fold in ¾ cup chocolate chips last – save those others for the top!
Baking and Cooling
Pour your beautiful batter into the prepared pan – it’ll be thick and glossy, just how we want it. Sprinkle those remaining chocolate chips across the top like little edible jewels.
Into the oven it goes! Set your timer for 50 minutes, but plan to check at 45. Here’s my foolproof doneness test: Stick a toothpick in the center – if it comes out with a few moist crumbs (or melted chocolate – that doesn’t count!), it’s perfect. If you see wet batter, give it 5 more minutes.
When it’s done, resist the urge to slice right in! Let it cool in the pan for 15 minutes – this helps it set. Then run a butter knife around the edges and carefully turn it out onto a rack. I know it’s hard, but try to wait until it’s mostly cool before slicing. The flavor actually gets better as it rests!
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Moist Chocolate Pumpkin Bread Recipe with 2 Secret Tricks
A moist and flavorful chocolate pumpkin bread with a rich cocoa taste and warm pumpkin spice notes.
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 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 semisweet chocolate chips, divided
Instructions
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- 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 until smooth and combined.
- Stir the dry ingredients into the wet ingredients. Don’t overmix. Stir in ¾ cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean (some melted chocolate is fine, but no wet batter).
- Remove from oven and cool in pan for 15 minutes. Run a knife around edges, remove from pan, and cool completely on a wire rack.
Notes
- Store wrapped in plastic wrap at room temperature for up to 4 days.
- Freeze for up to 1 month by wrapping in plastic wrap and foil. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Tips for Perfect Chocolate Pumpkin Bread
After baking this chocolate pumpkin bread more times than I can count, I’ve picked up some game-changing tricks that’ll guarantee bakery-worthy results every single time:
Dutch cocoa is non-negotiable – That rich, deep flavor regular cocoa powder just can’t match? Worth every penny. My favorite trick is sifting it with the flour to prevent lumps.
Pumpkin puree vs pie filling – Read those labels carefully! Pie filling has added sugars and spices that’ll throw off our perfect balance. Pure pumpkin only, friends.
Room temp ingredients matter – Cold eggs and buttermilk can make the oil seize up. Take them out when you preheat the oven – your batter will blend so much smoother.
Storage secrets – Wrap cooled bread tightly in plastic wrap at room temp for up to 4 days. For longer keeping, freeze slices individually – perfect for popping straight into the toaster!
The chocolate chip trick – Toss your chocolate chips with a teaspoon of flour before folding them in. This helps them stay suspended instead of sinking to the bottom!
Variations for Chocolate Pumpkin Bread
One of the best things about this chocolate pumpkin bread? It’s crazy adaptable! Here are my favorite easy swaps when I want to mix things up:
Gluten-free? No problem! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. I’ve had great results with Bob’s Red Mill – just make sure to let the batter rest for 5 minutes before baking.
Dairy-free delight: Use coconut oil instead of canola and swap the buttermilk for almond milk with a squeeze of lemon. Dairy-free chocolate chips make it completely plant-based!
Extra indulgent: Stir in 1/2 cup chopped toasted walnuts or pecans with the chocolate chips. The crunch is *chef’s kiss* perfect with the soft bread.
Spice lovers: Bump up the pumpkin pie spice to 1 tablespoon and add a pinch of cayenne for a sneaky little kick. Trust me – chocolate and heat are magic together!
Serving Suggestions for Chocolate Pumpkin Bread
Oh, the possibilities! This chocolate pumpkin bread is delicious all on its own, but let me tell you my favorite ways to serve it for that extra special touch:
- Breakfast magic – Toasted slightly with a smear of cream cheese and a hot cup of coffee. Heaven!
- Dessert dream – Warm slices topped with vanilla ice cream and a drizzle of caramel sauce. The melty chocolate and cold cream? *Swoon*
- Afternoon pick-me-up – Just a simple slice with your tea or hot cocoa. The pumpkin spice makes it feel like a hug in food form.
Honestly? I’ve been known to eat it straight from the pan with a fork when no one’s looking. No judgment here!
Storing and Freezing Chocolate Pumpkin Bread
Okay, let’s talk about keeping this chocolate pumpkin bread fresh – because if your house is anything like mine, leftovers might be rare but they do happen occasionally! Here’s how to keep every slice as delicious as day one:
Room temp storage: Once completely cooled, wrap the loaf tightly in plastic wrap or stash it in an airtight container. It’ll stay moist and delicious for up to 4 days on the counter (if it lasts that long!). Pro tip – slice only what you’re eating to keep the rest fresh longer.
Freezing for later: This bread freezes beautifully! Wrap individual slices or the whole loaf in plastic, then foil. Label with the date and freeze for up to 2 months. When the craving hits, just thaw at room temp for an hour or pop a frozen slice straight into the toaster – instant warm chocolatey goodness!
Chocolate Pumpkin Bread FAQs
Can I use regular cocoa powder instead of Dutch process?
You can, but the flavor won’t be as rich. Dutch process cocoa gives this chocolate pumpkin bread its deep, almost fudgy taste. If you must substitute, add 1/8 teaspoon baking soda per 1/4 cup of natural cocoa to balance the acidity.
My bread is browning too fast – help!
Ah, the classic pumpkin bread dilemma! If your top is getting too dark, tent it with foil after about 30 minutes of baking. This lets the center cook through without over-browning the crust. Works like a charm every time.
Can I make this into muffins instead?
Absolutely! Fill lined muffin cups 2/3 full and bake at the same temperature for 18-22 minutes. Makes about 12 perfect chocolate pumpkin muffins – great for lunchboxes!
What if I don’t have pumpkin pie spice?
No worries! Mix 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. It’s actually what I use in my own spice blend – sometimes I add a pinch of allspice too for extra warmth.
Why did my bread sink in the middle?
Usually means we got a bit overzealous with mixing! Next time, remember to stir just until the flour disappears – a few lumps are our friends. Also, double-check your baking soda’s freshness – old leavener can cause sinking too.
Nutritional Information
Just a quick note about the nutrition facts for this chocolate pumpkin bread – these numbers are estimates based on standard ingredients, but your exact counts may vary depending on brands and any substitutions you make. Each delicious slice comes in around 280 calories, with that perfect balance of chocolatey richness and pumpkin goodness. Remember – homemade treats are all about joy, not just numbers!
Final Thoughts
There you have it – my absolute favorite chocolate pumpkin bread recipe that’s been warming hearts (and bellies!) in my kitchen for years. I can’t wait for you to try it and make it your own. When you do, come back and tell me all about it – did your family go crazy for it like mine does? Happy baking, friends!
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