Chocolate Pumpkin Bread Recipe

If you’re craving a cozy, tender loaf that celebrates all the best parts of fall, then Chocolate Pumpkin Bread is your new go-to treat. This quick bread marries the rich, deep flavors of cocoa with the moist, naturally sweet pumpkin puree, creating a loaf that feels indulgent yet comforting. Whether you’re enjoying it fresh from the oven or slicing it up for a quick morning bite, this Chocolate Pumpkin Bread is packed with warmth, a hint of spice, and enough chocolate goodness to please any sweet tooth. It’s perfect for breakfast, dessert, or an anytime snack that feels like a hug in bread form.

Ingredients You’ll Need

This recipe keeps things wonderfully simple with ingredients you likely have on hand, each chosen to balance taste, texture, and that irresistible autumnal color. From the velvety cocoa powder to the luscious pumpkin puree, every element plays its part to make this bread unforgettable.

• Cocoa powder: Use regular unsweetened cocoa for that classic chocolate flavor, and add two tablespoons of Dutch cocoa powder for a rich, deep brownie-like taste.
• Pumpkin puree: Canned or homemade, pumpkin brings moisture, natural sweetness, and a beautiful hue; swapping half for mashed banana adds a lovely twist.
• Flour: All-purpose flour works best, but you can try whole grain spelt or gluten free flour—avoid whole wheat or coconut for best texture.
• Sugar: Granulated sugar is classic, coconut sugar adds a subtle caramel note, and erythritol or xylitol make great sugar-free choices.
• Cinnamon: Optional but recommended to amplify that pumpkin spice vibe with just half a teaspoon.
• Chocolate chips: Optional but so worth it for extra melty pockets of chocolate in every bite.
• Baking soda and baking powder: Essential for the perfect rise and tender crumb.
• Salt: A pinch to balance the sweetness and enhance all the flavors.
• Oil or almond butter: Adds richness and moisture, but you can use additional pumpkin for a lower-fat loaf.
• Pure vanilla extract: Rounds out the flavors with a warm, fragrant note.

How to Make Chocolate Pumpkin Bread

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350 degrees Fahrenheit to create the perfect baking environment. Grease a 9×5 inch loaf pan with oil or line it with parchment paper, setting the stage for your bread to bake evenly and come out effortlessly.

Step 2: Mix Your Dry Ingredients

In a large bowl, combine the cocoa powders, flour, sugar, baking soda, baking powder, salt, optional chocolate chips, and cinnamon (if using). Mix them well to break up any clumps, which helps ensure a smooth batter and a tender crumb after baking.

Step 3: Incorporate Wet Ingredients

Add the pumpkin puree, water, oil or almond butter (if using), and vanilla extract to the dry mix. Stir gently to combine everything into a batter—be careful not to overmix, because that can lead to a dense texture rather than a soft, moist loaf.

Step 4: Bake with Care

Pour the batter evenly into your prepared loaf pan and smooth the top with a spatula. Sprinkle a handful of extra chocolate chips on top if you want a decadent finish. Bake in your preheated oven for about 40 minutes, or until a toothpick inserted near the center comes out mostly clean. If the top browns too quickly, tent it with foil and continue baking until fully cooked.

Step 5: Cool and Enjoy

Once baked, allow the bread to cool in the pan for a bit before running a knife around the edges and transferring it to a plate. This cool-down step lets the flavors deepen and the texture settle, making each slice even more delicious.

How to Serve Chocolate Pumpkin Bread

Garnishes

Chocolate Pumpkin Bread is fantastic just as it is, but a little extra something can make it truly special. Try dusting with powdered sugar for a simple dusting of sweetness, or swirl on almond butter or your favorite frosting like rich chocolate cream cheese for decadence.

Side Dishes

Pair a slice with a steaming cup of coffee, chai tea, or warm apple cider for a perfect autumn break. Fresh fruit or a dollop of Greek yogurt on the side adds contrast, balancing the bread’s sweetness with a touch of brightness and creaminess.

Creative Ways to Present

Slice thick for a cozy breakfast toast, spread with nut butter and banana for an energy-boosting snack, or even cut into cubes and skewer them alongside marshmallows and apples for a fun fall-inspired dessert kabob. The versatility of Chocolate Pumpkin Bread makes it a crowd-pleaser in so many creative settings.

Make Ahead and Storage

Storing Leftovers

You can keep your leftover Chocolate Pumpkin Bread fresh by storing it loosely covered at room temperature for up to one day. After that, it’s best to cover it well and refrigerate for about five days to maintain its moist texture and prevent spoilage.

Freezing

If you want to enjoy this bread later, freezing is a fabulous option. Slice carefully and place pieces in an airtight container with parchment paper between layers to avoid sticking. Frozen bread retains its wonderful flavor and texture for several months.

Reheating

To refresh frozen or refrigerated slices, simply warm them in a toaster oven or microwave until soft and fragrant. This quick reheat revives the bread’s moistness and makes it just like freshly baked again.

FAQs

Can I substitute fresh pumpkin for canned in this Chocolate Pumpkin Bread?

Absolutely! Use homemade pumpkin puree made by roasting and pureeing fresh pumpkin, but be sure it’s well drained to avoid adding too much moisture to the batter.

Is it possible to make this bread gluten free?

Yes, swapping all-purpose flour for a gluten free flour blend works well, just make sure your blend includes xanthan gum or a similar binder to maintain the bread’s structure and tenderness.

Can I omit the chocolate chips for a less sweet bread?

Of course. Chocolate chips add pockets of melty chocolate, but leaving them out will give the bread a more subtle chocolate flavor with that pumpkin-rich moisture still shining through.

What’s the best way to keep the bread moist?

The pumpkin puree provides plenty of moisture, so avoid overbaking and stirring too much to maintain that soft, tender crumb. Adding a bit of oil or almond butter also helps keep each slice rich and moist.

How long does this bread stay fresh outside the fridge?

It’s best eaten within a day when stored loosely covered at room temperature; after that, refrigeration is recommended to keep it safe and fresh for up to five days.

Final Thoughts

If you’re searching for something that feels like a warm hug and tastes like fall in every bite, this Chocolate Pumpkin Bread truly hits the spot. It’s got that perfect balance of rich chocolate and cozy pumpkin flavors all wrapped up in a moist, tender loaf. I highly encourage you to bake up a batch soon—you’ll find it hard to stop at just one slice!

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