Dessert

Chocolate Pumpkin Bread Recipe

ByMariam Harutyunyan November 1, 2025November 1, 2025

Introduction

This Chocolate Pumpkin Bread is a deliciously moist and rich treat, perfect for cozy autumn days or whenever you crave a chocolatey twist on pumpkin. Combining the warm flavors of pumpkin and cocoa, this loaf is easy to make and sure to satisfy your sweet tooth.

A rectangular chocolate loaf cake is placed on a wooden board with three thick slices cut in front. The cake has a rich dark brown color with a moist, dense texture inside. Each slice and the top of the whole loaf is covered with a thick, smooth layer of glossy dark chocolate frosting, giving it a shiny and creamy look. The knife with some chocolate frosting on it is resting on the left side of the board. A small blurry pumpkin can be seen in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups flour (180g)
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)
1 cup pumpkin puree (240g)
1/4 cup water (80g)

1/4 cup oil (or almond butter or additional pumpkin for low fat) (50g)
1/2 cup mini chocolate chips (optional)
2 tsp pure vanilla extract (10g)

1/2 tsp ground cinnamon (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly or line the bottom with parchment paper to prevent sticking.
Step 2: In a large bowl, stir together the flour, cocoa powders, baking powder, baking soda, salt, and sugar until well combined.

Step 3: Add the pumpkin puree, water, oil (or almond butter), vanilla extract, and cinnamon if using to the dry ingredients. Stir until you form a smooth batter.
Step 4: Pour the batter into the prepared loaf pan and spread evenly. If using, sprinkle mini chocolate chips over the top.
Step 5: Bake for about 40 minutes or until a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, loosely cover the loaf with foil and continue baking until fully cooked in the center.

Step 6: Remove the bread from the oven and let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely. For best flavor and texture, enjoy the bread the next day.

Tips & Variations

For a richer taste, use Dutch-processed cocoa powder; for a more intense chocolate flavor, add extra mini chocolate chips inside the batter as well as on top.
You can substitute oil with almond butter or add extra pumpkin puree for a lower-fat option.

Try adding a pinch of nutmeg or cloves along with the cinnamon for a spiced variation.
To make this recipe keto-friendly, consider substituting flour with almond flour and using a low-carb sweetener.

Storage

Store the chocolate pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months. To reheat, thaw completely if frozen, then warm slices in a toaster oven or microwave for a few seconds to enjoy a freshly baked taste.