This Chocolate Pumpkin Bread is the best of both worlds! Plenty of delicious pumpkin spice flavor and chocolate all wrapped into one cozy loaf of bread.
Why You’ll Love This Pumpkin Chocolate Bread
- You get both pumpkin AND chocolate – the perfect combination!
- It’s easy to make! One of those perfect one-bowl recipes.
- You can easily make this bread gluten-free if you need to!
Butter: you’ll need a bit of unsalted butter for this pumpkin bread. I’ve included some dairy free options below if you need them.
Pumpkin Puree: if you are buying a can of pumpkin puree be sure not to grab pumpkin pie filling on accident. It will make the bread too sweet. You can also make a batch of homemade pumpkin puree if you prefer.
Brown Sugar: dark brown sugar adds just the right touch of sweetness to this bread.
Eggs: you’ll need just a few eggs to help bind the bread together.
Vanilla Extract: this adds just the right touch of vanilla flavor to the bread.
Cocoa Powder: to add that rich dark chocolate flavor to the pumpkin bread we’re using cocoa powder.
All-Purpose Flour: regular all-purpose flour is all you need for this bread. I’ve included a gluten free option below if you prefer.
Pumpkin Pie Spice: this adds plenty of delicious pumpkin spice flavor to the bread.
Dark Chocolate Chips: last but not least, you’ll need a few dark chocolate chips to really drive home that chocolate flavor.
- Butter – you can swap the butter for unsweetened applesauce to keep this recipe dairy free. You could also use coconut oil if you prefer. If you do choose to use coconut oil in this recipe, be sure to measure the coconut oil when it is solid and then melt for use in the recipe.
- Flour – need to keep this pumpkin bread gluten free? Swap the all purpose flour for gluten free flour instead.
- Brown Sugar – you can substitute the dark brown sugar in this recipe for coconut sugar. I don’t recommend using a liquid sweetener like honey or maple syrup as it will change the texture of the bread.
- Mix-Ins – if you prefer, you can leave out the chocolate chips altogether, swap them for milk chocolate, or add in some chopped nuts.
Helpful Kitchen Tools
How to Make This Chocolate Pumpkin Bread Recipe
Step One: In a large mixing bowl add the melted butter, pumpkin purée, dark brown sugar, eggs, and vanilla extract. Stir until well combined.
Step Two: Next, add the cocoa powder, flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until well combined.
Step Three: Fold the chocolate chips into the batter.
Step Four: Transfer the batter to a prepared 9×5 loaf pan and then sprinkle extra chocolate chips on top.
Step Five: Bake the pumpkin bread at 350 degrees for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Step Six: Let the bread cool slightly before removing it from the pan and transferring onto a wire rack to cool completely. Slice and enjoy!
Tips and Tricks for the Best Bread
- Be sure to use fresh baking soda to ensure that your bread rises properly.
- To prevent sticking, line your loaf pan with parchment paper before adding the batter. You can use a bit of spray oil to help the parchment paper stick to the loaf pan. Using parchment will also make it easier to remove the bread from the pan.
- I like to turn the bread halfway through cooking to ensure that it cooks evenly.
- You can insert a WOODEN SKEWER into the center of the bread to check on its doneness. Once it comes out clean the bread should be done.
Can I Bake This Chocolate Pumpkin Loaf Into Muffins?
Yes! Transfer the batter to a lined muffin pan and bake the muffins for 18-22 minutes or until a toothpick comes out clean.
How to Store
You can store your pumpkin bread on the counter, tightly wrapped, for 3-4 days. If you need it to keep for a bit longer, I recommend storing the bread in an air-tight container in the fridge for up to a week.
How to Freeze
Yes! If you want to freeze your pumpkin bread, here are a few of my favorite tips.
- Slice the bread before freezing unless you know you are going to serve and eat the entire loaf at one time.
- To freeze the bread, wrap it tightly in plastic wrap and place the wrapped bread in a freezer safe storage bag. When you are ready to eat, remove a slice of bread, or the entire loaf, from the freezer and let it thaw on the counter top.
- If you would like, you can reheat a slice of pumpkin bread in the oven at 350 degrees, wrapped in foil, for a few minutes.
More Reader Favorite Pumpkin Recipes
I hope you give this Pumpkin Chocolate Bread a try! It’s full of delicious pumpkin chocolate flavor and so easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
- 8 tablespoons unsalted butter, melted
- 1 1/2 cups pumpkin puree
- 1 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips (plus more for the top)
- In a large mixing bowl add the melted butter, pumpkin purée, dark brown sugar, eggs, and vanilla extract. Stir until well combined.
- Next, add the cocoa powder, flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until well combined.
- Fold the chocolate chips into the batter.
- Transfer the batter to a prepared 9×5 loaf pan and then sprinkle extra chocolate chips on top.
- Bake the pumpkin bread at 350 degrees for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool slightly before removing it from the pan and transferring onto a wire rack to cool completely. Slice and enjoy!
Keywords: chocolate pumpkin bread, chocolate pumpkin bread recipe, chocolate pumpkin bread with chocolate chips
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat