Go Back
- 1 ½ cups canned pumpkin puree - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup semi-sweet or dark chocolate chips Each ingredient in this recipe plays a key role. The pumpkin puree gives the bread its moist texture and subtle sweetness. The sugars, both granulated and brown, add depth of flavor. The vegetable oil keeps the bread tender. Eggs help bind everything together while adding richness. Flour is the base, and cocoa powder gives it that rich chocolate taste. Baking soda and baking powder help it rise, ensuring a soft crumb. Salt enhances all the flavors, while cinnamon and nutmeg add warmth and spice. Finally, the chocolate chips provide delightful bursts of chocolate in every bite. - Gluten-free flour alternative - Dairy-free chocolate chips - Nuts or seeds for added texture You can easily adapt this recipe. If you want a gluten-free option, use a gluten-free flour blend. Substitute dairy-free chocolate chips for a vegan twist. Adding nuts or seeds gives the bread extra crunch and flavor. You can make this recipe truly your own! For the full recipe, check out the details. - Preheat your oven to 350°F (175°C). - Grease a 9x5-inch loaf pan or line it with parchment paper. - In a large bowl, mix the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth. - In another bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. - Slowly add the dry mix to the wet mix. Stir gently to combine. - It is okay to have some lumps; don’t overmix! - Carefully fold in the chocolate chips. You can save a few for the top. - Pour the batter into the loaf pan, smoothing the top. - If you saved chocolate chips, sprinkle them on top. - Bake for 60-70 minutes. Check doneness with a toothpick; it should come out clean. - After baking, cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. Follow these steps, and you'll have a warm, moist chocolate pumpkin bread. For the full recipe, refer to the earlier section. To make this moist chocolate pumpkin bread, keep a few tips in mind. First, avoid overmixing the batter. This keeps the bread light and fluffy. Stir the batter until just combined. It is okay if some lumps remain. Second, measure your flour accurately. Too much flour can make the bread dry. Use a spoon to fluff the flour. Then, scoop it into your measuring cup and level it off with a knife. Third, use room temperature ingredients. This helps them mix well, creating a smooth batter. Dusting the bread with powdered sugar can add a lovely touch. It gives a nice sweetness to each slice. You can also pair the bread with whipped cream or ice cream for a rich dessert. The creamy texture complements the chocolate and pumpkin flavors. For drinks, enjoy the bread with hot coffee or tea. A glass of cold milk works well too. These options enhance the flavors and make your meal special. For more ideas, check out the Full Recipe to explore different serving styles. {{image_4}} You can make a gluten-free version of this bread. I recommend using a blend of gluten-free flours. Look for blends that have brown rice flour, tapioca flour, and potato starch. These blends keep the bread moist and light. When using gluten-free flour, you may need to add more moisture. Try adding an extra tablespoon of vegetable oil or an extra egg. This helps the bread stay tender and not dry. If you want a vegan version, you can replace the eggs and dairy. Use 1/4 cup of applesauce for each egg. This keeps the bread moist and adds a nice flavor. For the milk, you can use almond milk or oat milk instead of dairy milk. To sweeten the bread, consider using maple syrup or agave nectar. These sweeteners add a unique taste and keep it healthy. Just reduce the granulated sugar by 1/4 cup when using these. For the full recipe, be sure to check the main section. Enjoy baking! To keep your moist chocolate pumpkin bread fresh, wrap it tightly. You can use plastic wrap or aluminum foil. This helps keep moisture in and prevents it from drying out. For added protection, store the wrapped bread in an airtight container. This shields it from air and light, which can affect freshness. A glass or plastic container works well. If you want to freeze the bread, slice it first. This makes it easier to enjoy later. Wrap each slice in plastic wrap, then put them in a freezer-safe bag. Be sure to remove as much air as possible before sealing. When you want to eat a slice, just take it out. To reheat, place the slice in a toaster or microwave. If using a microwave, heat it in short bursts. This keeps the bread moist. Avoid overheating, as it can make the bread dry. Enjoy your warm, tasty treat! For the full recipe, check the detailed instructions above. - How long does moist chocolate pumpkin bread stay fresh? This bread stays fresh for about 3 to 5 days at room temperature. Keep it in an airtight container. If you want it to last longer, refrigerate it for up to a week. - Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Cook and puree it first. Make sure it is smooth and not too watery. This can change the texture, so adjust the recipe as needed. - What can I substitute for eggs in a vegan recipe? You can use flaxseed meal or chia seeds. Mix 1 tablespoon of seeds with 2.5 tablespoons of water. Let it sit for 5 to 10 minutes until it thickens. This works well to bind the ingredients. - Why is my bread dense? A dense bread often comes from overmixing. When you mix too much, you develop gluten. This can make the bread heavy. Also, check if you measured flour correctly. Too much flour can cause density. - Can I add other flavors or spices to enhance the recipe? Absolutely! You can add vanilla, ginger, or even a pinch of cayenne for warmth. Experiment with spices like allspice or cloves for a unique twist. - How do I know when the bread is fully baked? To check, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If the toothpick has wet batter, it needs more time in the oven. In this blog post, I shared a delicious chocolate pumpkin bread recipe. We covered essential ingredients and optional variations to suit your taste. I provided step-by-step instructions for easy baking, along with tips for perfect results. You learned about storage and freezing methods to keep your bread fresh. Enjoy making this treat! It's a simple way to combine flavors and impress your family. Whether you stick to the classic or try variations, your delicious creation awaits. Happy baking!

Moist Chocolate Pumpkin Bread

Indulge in the ultimate treat with this moist chocolate pumpkin bread recipe! Perfect for fall, this deliciously moist bread combines rich chocolate and pumpkin puree for a delightful twist on classic flavors. With simple ingredients and easy steps, you'll have a scrumptious loaf ready in no time. Click through to explore this mouthwatering recipe and impress your friends and family with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups canned pumpkin puree

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup semi-sweet or dark chocolate chips

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan either by greasing it thoroughly or lining it with parchment paper to ensure easy removal of the bread once baked.

    In a large mixing bowl, add the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and fully combined, ensuring there are no lumps.

      In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This step helps to aerate and evenly mix the dry ingredients.

        Gradually incorporate the dry mixture into the wet ingredients, stirring gently. Be careful not to overmix; it’s perfectly fine to have a few lumps in the batter—overmixing can lead to a dense loaf.

          Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. You may reserve a small handful of chocolate chips to sprinkle on top before baking if you desire a decorative touch.

            Carefully pour the batter into the prepared loaf pan, smoothing the top with a spatula if needed. If you saved some chocolate chips, sprinkle them evenly over the top of the batter for a delightful finishing touch.

              Place the loaf pan in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean, although a few moist crumbs clinging to the toothpick is acceptable and desirable for moisture.

                Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                    - Presentation Tips: When serving, slice the bread and consider dusting each slice with powdered sugar for a delightful sweetness or adding a dollop of whipped cream on top for an indulgent touch. Enjoy the bread warm or lightly toasted to elevate its moist texture and chocolatey flavor!