Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Pumpkin Bread Recipe

★★★★★

4.7 from 73 reviews
  • Author: Mariam
  • Total Time: 50 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x

Description

This rich and moist Chocolate Pumpkin Bread combines the warm flavors of pumpkin and cocoa for a delightful treat. Perfect for fall or any time you crave a chocolatey, spiced quick bread, it’s easy to prepare and bake, delivering comforting sweetness balanced by pumpkin’s natural moisture and subtle spice.

Ingredients

Scale

Dry 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)

Wet Ingredients

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

Optional Additions

  • 1/2 cup mini chocolate chips
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it thoroughly or lining the bottom with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, and sugar. Stir well until evenly mixed.
  3. Add wet ingredients: Incorporate the pumpkin puree, water, oil (or almond butter), and vanilla extract into the dry ingredients. Stir until a smooth batter forms without overmixing.
  4. Prepare for baking: Pour the batter into the prepared loaf pan and spread it out evenly. If using, sprinkle the mini chocolate chips and cinnamon evenly over the top.
  5. Bake: Place the loaf pan in the preheated oven and bake for about 40 minutes. To check doneness, insert a toothpick into the center; it should come out mostly clean. If the top browns too quickly, cover loosely with foil and continue baking until the center is fully baked.
  6. Cool: Remove the bread from the oven carefully and allow it to cool in the pan for several minutes before transferring to a wire rack to cool completely.
  7. Serve and enjoy: The bread tastes best after resting overnight, allowing the flavors and texture to deepen, but it can also be enjoyed fresh.

Notes

  • Use Dutch processed cocoa powder for a smoother, less acidic chocolate flavor, or regular unsweetened cocoa powder as an alternative.
  • The mini chocolate chips on top add extra bursts of chocolate flavor but are optional.
  • This bread improves in flavor and texture if allowed to rest overnight before slicing.
  • To reduce fat, substitute the oil with additional pumpkin puree.
  • Ensure not to overmix the batter to keep the bread light and tender.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Pumpkin Bread, Pumpkin Bread, Chocolate Bread, Quick Bread, Fall Bread, Moist Pumpkin Bread, Cocoa Pumpkin Bread

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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