Moist Chocolate Pumpkin Bread

Moist chocolate pumpkin bread came to life one chilly afternoon when I couldn’t decide between baking something chocolatey or sticking with my usual pumpkin treat so I thought why not both and blended the two into a single loaf. The moment it came out of the oven with melted chocolate swirled on top and the scent of spices in the air I knew I had something special that I’d be making again and again.

Now it’s become my go-to recipe whenever I want to impress guests or treat myself to a slice of something rich yet cozy. It’s the kind of bread that feels like dessert but still has the warm comfort of fall baked right in and it only takes one bite to see why it’s always the first thing gone at any gathering.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – Adds moisture and a warm fall flavor that pairs beautifully with chocolate.
• All-purpose flour – Gives the bread structure and helps it rise evenly.
• Cocoa powder – Adds rich chocolate depth throughout the loaf.
• Brown sugar – Brings sweetness and a slight molasses undertone.
• Eggs – Bind everything together and help create a fluffy crumb.
• Vegetable oil – Keeps the loaf incredibly moist and soft.
• Baking soda – Helps the bread rise for that perfect dome.
• Pumpkin pie spice – Layers in that cozy, seasonal flavor.
• Vanilla extract – Enhances the richness of the chocolate and pumpkin.
• Chocolate chips – Create gooey pockets of melted chocolate in every bite.
• Salt – Balances the sweetness and deepens the chocolate flavor.

Tools You’ll Need

• Mixing bowls – To keep your dry and wet ingredients separate until it’s time to mix.
• Whisk – Helps break up any lumps and evenly combine the dry ingredients.
• Spatula – Great for folding the batter and scraping the sides clean.
• Loaf pan – For baking the bread into its perfect shape.
• Parchment paper – Makes removing the loaf from the pan much easier.
• Measuring cups and spoons – To ensure all your ingredients are accurate.

Instructions

Step 1: Preheat and prep

I begin by preheating the oven to 350°F and lining a loaf pan with parchment paper or lightly greasing it so the bread doesn’t stick.

Step 2: Mix dry ingredients

In a medium bowl, I whisk together the flour, cocoa powder, baking soda, pumpkin pie spice, and salt. I make sure everything is evenly distributed before setting it aside.

Step 3: Combine wet ingredients

In a large bowl, I mix the pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well blended.

Step 4: Make the batter

I gently stir the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Then I fold in the chocolate chips, saving a few to sprinkle on top before baking.

Step 5: Bake the loaf

I pour the batter into the prepared loaf pan and smooth out the top. I like to press a few extra chocolate chips on the surface for that gooey top finish. Then I bake it for about 50–60 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.

Step 6: Cool and serve

Once out of the oven, I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. It slices best when completely cool, but I won’t lie – I often cut into it while it’s still warm for that melty chocolate center.

Tips

If you want an even richer flavor, I sometimes add a tablespoon of brewed coffee to the batter which really brings out the chocolate. You can also substitute half the oil with applesauce for a lighter version. And for an extra special twist, I’ve tried adding a swirl of peanut butter on top before baking and it was absolutely delicious.

Ways to Serve

This loaf is perfect for dessert, afternoon snacks, or even breakfast with a cup of coffee. I also love wrapping slices in parchment for a cozy fall picnic or packing it in lunchboxes. For guests, warming a slice and topping it with a scoop of vanilla ice cream makes it feel like a decadent treat.

Frequently Asked Questions

Can I make moist chocolate pumpkin bread gluten-free?

Yes! Just use a 1:1 gluten-free baking flour blend and it works beautifully.

How do I store moist chocolate pumpkin bread?

Wrap it tightly and keep it at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this bread?

Absolutely. Slice it before freezing for easy grab-and-go portions. It keeps well for up to 3 months.

Can I use fresh pumpkin instead of canned?

Yes, as long as it’s pureed and not too watery. Drain excess moisture if needed.

Is this bread more like cake or bread?

It’s wonderfully soft and moist like a cake, but it’s made in a loaf pan and perfect for slicing like bread.

See You in the Kitchen

I hope you treat yourself to this moist chocolate pumpkin bread soon! It’s one of those recipes that feels both nostalgic and new every time I make it and I’d love to hear how it turns out for you. Don’t forget to save it and share it with someone who needs a little chocolate and pumpkin in their life.

Happy Cooking!

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