Chocolate Pumpkin Bread

Fall arrives in my kitchen the moment I open a can of pumpkin. I grab chocolate chips next. My kids know what’s coming, and they cheer.

This bread is soft and moist and tastes like autumn wrapped in chocolate. The pumpkin keeps it tender inside. The chocolate melts on your tongue. Together? They’re magic.

I bake this in September and keep baking it until November. My coworkers know to expect a loaf on their desks. My neighbors knock on my door asking if I made any extra. I always do, because I love seeing their faces light up.

One loaf is gone in two days at my house. Sometimes one day. It’s that good.

Let’s make some.

Why You’ll Love This Recipe

• Reader Favorite: One baker shared, “This is the only pumpkin bread recipe I’ll ever make again.”
• Rich and Moist: The combination of pumpkin puree and chocolate creates an incredibly tender crumb with deep, satisfying flavor.
• Perfectly Spiced: Pumpkin pie spice blended with cocoa gives you that cozy autumn feeling in every bite.
• Easy to Make: Simple ingredients mixed in one bowl with no special equipment needed.
• Make-Ahead Friendly: Bake ahead and freeze for up to three months, or store at room temperature for several days.
• Great for Sharing: Makes two loaves, so you can keep one and gift one to a friend.

What You Need to Know Before You Start

Prep Time & Cook Time

Prep Time: 15 minutes Bake Time: 50-60 minutes Total Time: About 1 hour 15 minutes

Yield

This recipe makes 2 loaves, each with approximately 10-12 slices. That’s 20-24 servings total.

Difficulty

Very easy. Perfect for beginners and experienced bakers alike. No mixer required.

Required Kitchen Tools

• Two 9×5-inch loaf pans
• Measuring cups and spoons
• Mixing bowls (medium and large)
• Whisk or fork
• Rubber spatula
• Toothpick or cake tester
• Wire cooling racks

Ingredients for Chocolate Pumpkin Bread

Here’s what you’ll need to create this delicious, autumn-inspired loaf (exact measurements are in the recipe card below):

• All-Purpose Flour: The foundation that gives your bread structure and a tender crumb.
• Dutch Process Cocoa: High-quality cocoa powder adds deep chocolate flavor without any grittiness.
• Pumpkin Pie Spice: This warm blend of cinnamon, nutmeg, ginger, and cloves creates that signature fall flavor.
• Baking Soda: Helps the bread rise and creates a light, airy texture.
• Sea Salt: Enhances the chocolate flavor and balances sweetness.
• Pumpkin Puree: Pure pumpkin (not pumpkin pie filling) adds moisture and natural sweetness.
• Packed Light Brown Sugar: Gives the bread richness and helps keep it moist.
• Canola Oil and Vegetable Oil: Creates a tender crumb and keeps the bread fresh longer than butter.
• Buttermilk: Adds tangy flavor and helps activate the baking soda.
• Large Eggs: Bind the ingredients together and add structure.
• Pure Vanilla Extract: Rounds out the flavors with warmth and depth.
• Semisweet Chocolate Chips: Adds pockets of rich chocolate throughout the loaf.

Variations for Chocolate Pumpkin Bread

• Extra Chocolate: Increase the chocolate chips to 1.5 cups or add chopped dark chocolate chunks.
• Spice It Up: Add an extra half teaspoon of pumpkin pie spice or a pinch of cayenne pepper for subtle heat.
• Cream Cheese Swirl: Make a simple cream cheese filling and swirl it through the batter before baking.
• Nutty Addition: Fold in one cup of chopped walnuts or pecans for added texture and flavor.
• White Chocolate Version: Replace semisweet chips with white chocolate for a different twist.
• Glaze Option: Top with a simple chocolate glaze or cream cheese frosting after cooling.

How to Make Chocolate Pumpkin Bread: Step-by-Step Instructions

Step 1: Prepare Your Pans

Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans thoroughly with cooking spray or butter, or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, pumpkin pie spice, baking soda, and sea salt. Make sure everything is well combined with no lumps. Set this mixture aside.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, packed light brown sugar, canola oil, vegetable oil, buttermilk, large eggs, and pure vanilla extract. Stir until the mixture is smooth and well blended. Don’t overmix at this point.

Step 4: Bring It Together

Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, fold the mixture together gently until just combined. Some small lumps are fine. Do not overmix, as this can make the bread tough.

Step 5: Add the Chocolate Chips

Fold in the semisweet chocolate chips until they’re evenly distributed throughout the batter.

Step 6: Fill the Pans

Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula. The pans should be about three-quarters full.

Step 7: Bake

Place the loaf pans in your preheated oven and bake for 50-60 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool

Remove the pans from the oven and let them cool on a wire rack for 10 minutes. Turn the loaves out onto the racks to cool completely before slicing. This prevents the bottom from getting soggy.

How to Serve Chocolate Pumpkin Bread

Chocolate Pumpkin Bread is wonderfully versatile and works for many occasions:

• For Breakfast: Slice and serve with your morning coffee or tea. The bread is perfect on its own or with a spread of butter.
• As a Snack: Pack slices in your lunch box or grab one while studying or working.
• For Dessert: Serve a slice with vanilla ice cream or whipped cream for a simple dessert.
• With Hot Beverages: Pair with hot chocolate, chai tea, or coffee for the ultimate cozy treat.
• As a Gift: Wrap a cooled loaf in plastic wrap and tie with a ribbon. People love homemade pumpkin bread gifts.
• For Special Occasions: Serve at brunches, potlucks, or holiday gatherings.

Storing Chocolate Pumpkin Bread

• At Room Temperature: Store cooled bread in an airtight container for up to 4 days. Keep it in a cool, dry place away from direct sunlight.
• In the Refrigerator: Wrap tightly and refrigerate for up to one week.
• In the Freezer: Wrap the cooled loaf tightly in plastic wrap, then aluminum foil. Label with the date and freeze for up to 3 months. Thaw at room temperature before serving.
• Individual Slices: Freeze slices in a freezer bag for grab-and-go breakfasts. Toast directly from frozen.

Tips and Tricks for Success

• Use Pure Pumpkin: Always use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
• Room Temperature Ingredients: For best results, use eggs and buttermilk at room temperature. They blend more smoothly into the batter.
• Don’t Overmix: Mixing too much activates the gluten, which can make your bread tough and dense. Fold gently until just combined.
• Fill Evenly: Divide the batter as evenly as possible between the two pans so both loaves bake at the same rate.
• Test for Doneness: Start checking at 50 minutes. Oven temperatures vary, so your bread might bake a few minutes faster or slower.
• Cooling is Important: Let the bread cool completely before slicing. Warm bread is crumbly and difficult to slice cleanly.
• Quality Cocoa Matters: Use good-quality Dutch process cocoa powder. It makes a noticeable difference in flavor and texture.

Nutrition Information

Nutrient	Amount Per Slice
Calories	185
Total Fat	8g
Saturated Fat	2g
Cholesterol	18mg
Sodium	210mg
Total Carbohydrates	27g
Dietary Fiber	1g
Sugars	16g
Protein	3g

Note: Nutrition information is approximate and based on 22 slices per batch.

Chocolate Pumpkin Bread FAQs

Q: Can I make this recipe with whole wheat flour? A: You can substitute up to half of the all-purpose flour with whole wheat flour. The bread will be slightly denser and have a nuttier flavor. You might need to add an extra tablespoon or two of buttermilk since whole wheat absorbs more liquid.

Q: What if I don’t have buttermilk? A: You can make a substitute by mixing one tablespoon of lemon juice or white vinegar with one cup of milk. Let it sit for five minutes until it curdles slightly. This creates a similar acidity to buttermilk.

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: Not recommended. Pumpkin pie filling already contains added spices and sugar, which will throw off the recipe’s balance. Stick with pure pumpkin puree for best results.

Q: Why is my bread dense? A: Dense bread usually results from overmixing the batter, which develops the gluten. Mix just until the dry and wet ingredients are combined. Another cause could be opening the oven door too early while baking, which lets heat escape.

Q: Can I double this recipe? A: Yes, absolutely. Simply double all the ingredients. You’ll make four loaves instead of two. Bake time should remain about the same, though you might need to check for doneness a bit earlier since you’ll have a full oven.

Q: How do I know when the bread is perfectly done? A: Insert a toothpick or cake tester into the center of a loaf. It should come out clean or with just a few moist crumbs clinging to it. A few chocolate chips on the toothpick are fine.

Q: Can I add nuts to this recipe? A: Yes. Fold in one cup of chopped walnuts, pecans, or your favorite nuts along with the chocolate chips. This adds wonderful texture and nutty flavor.

Q: Is this bread good for people watching their sugar intake? A: This bread is moderately sweet. For a lower-sugar version, you could try replacing half the brown sugar with a natural sweetener like monk fruit or erythritol, though this may affect texture slightly.

Conclusion

Chocolate Pumpkin Bread is a simple, delicious recipe that brings together the best flavors of fall in one moist, tender loaf. With basic pantry ingredients and straightforward instructions, anyone can bake this at home. Whether you’re making it for your family’s breakfast, bringing it to a gathering, or wrapping it up as a gift, this bread never disappoints.

The combination of rich chocolate and warm pumpkin spice creates a sophisticated flavor that feels special without requiring fancy techniques or hard-to-find ingredients. Make a batch this weekend and discover why bakers everywhere keep coming back to this recipe again and again.