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Chocolate Pumpkin Bread Recipe

Chocolate Pumpkin Bread Recipe
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★★★★★

5.1 from 12 reviews

This healthy chocolate pumpkin bread is a moist, delicious fall treat perfect for breakfast or dessert. Combining rich cocoa and pumpkin puree, it delivers a subtle pumpkin spice flavor with the indulgence of chocolate. With options for customization and easy preparation, this quick bread is ideal for cozy autumn baking.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (180g) (Note: For keto, see instructions)
  • 1/3 cup cocoa powder (27g)
  • 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder (10g)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup sugar (150g; can use granulated sugar, packed coconut sugar, xylitol, or granulated erythritol for sugar free)
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 cup mini chocolate chips (optional)

Wet Ingredients

  • 1 cup pumpkin puree (240g)
  • 1/4 cup water (80g)
  • 1/4 cup oil or almond butter (50g) (or additional pumpkin for low fat)
  • 2 tsp pure vanilla extract (10g)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan well, or line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the cocoa powders, flour, sugar, baking powder, baking soda, salt, optional cinnamon, and chocolate chips (if using). Stir thoroughly to break up clumps and evenly distribute ingredients.
  3. Add Wet Ingredients: Add the pumpkin puree, water, oil or almond butter, and vanilla extract to the dry ingredients. Stir gently until just combined; avoid overmixing to prevent a dense or gummy texture.
  4. Prepare the Batter: Use a spoon or spatula to spread the batter evenly into the prepared loaf pan. Smooth the top and sprinkle additional chocolate chips on top if desired.
  5. Bake: Place the loaf pan in the center rack of the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top browns too quickly but the center is undercooked, tent loosely with foil and continue baking until done.
  6. Cool and Serve: Remove the bread from the oven and let it cool in the pan. Once cooled, run a knife around the edges to loosen, transfer to a serving plate, slice, and enjoy. The flavor and texture improve when left overnight.

Notes

  • Use Dutch cocoa powder for a richer, dark chocolate brownie flavor.
  • Substitute half the pumpkin puree with mashed banana for a delicious variation.
  • To make keto chocolate pumpkin bread, substitute canned pumpkin puree for yogurt and use keto-friendly flours.
  • For a fluffier texture, avoid liquid sweeteners like maple syrup or honey as substitutions.
  • Store leftover bread covered on the counter up to 1 day, refrigerate up to 5 days, or freeze slices with parchment paper between layers for longer storage.
  • Try topping slices with powdered sugar, almond butter swirl, chocolate cream cheese frosting, Nutella, or pumpkin butter for extra decadence.
  • Overmixing batter will result in dense bread; stir wet and dry ingredients just until combined.

Nutrition

Keywords: chocolate pumpkin bread, pumpkin chocolate bread recipe, healthy pumpkin bread, fall baking, quick bread, mashed banana pumpkin bread, cocoa pumpkin loaf

Find it online: https://dishedbydana.com/chocolate-pumpkin-bread-recipe/