Chocolate Pumpkin Bread

Nothing feels cozier than a warm slice of chocolate pumpkin bread straight from the oven. The rich cocoa mingles with sweet pumpkin, creating a moist loaf that’s perfect for chilly mornings or late-night cravings. The aroma alone is enough to make your kitchen feel like fall, and each bite melts softly with pockets of chocolate chips. Whether you’re serving it at brunch, sharing it with friends, or sneaking a slice with your afternoon coffee, this bread is one you’ll come back to again and again.

Why You’ll Love This Chocolate Pumpkin Bread

You get the best of both worlds: the soft sweetness of pumpkin and the indulgence of chocolate. It’s a one-bowl wonder, which means less cleanup and more time to enjoy the baking. The ingredients are simple pantry staples, but together they create a loaf that tastes bakery-worthy. This chocolate pumpkin bread also makes a thoughtful homemade gift for neighbors or a cozy weekend treat.
Pair a slice of this bread with a cup of coffee and a serving of apple crumb cake for the ultimate cozy spread.

Ingredients You’ll Need

• Pumpkin puree – brings the moisture and seasonal flavor. Both canned and homemade work, just make sure fresh pumpkin is well drained
• All-purpose flour – gives the bread structure, but gluten-free flour works too if that’s your style
• Cocoa powder – deepens the chocolate flavor. Dutch-process will give you that rich dark color, but natural cocoa works beautifully too
• Baking soda – helps the loaf rise and stay light
• Butter – adds richness, but you can swap in vegan butter to keep it dairy-free
• Greek yogurt – keeps every bite soft and tender
• Granulated sugar – adds sweetness
• Brown sugar – brings a subtle caramel note
• Egg – holds everything together
• Vanilla extract – boosts the flavor in the background
• Kosher salt – balances the sweetness
• Chocolate chips – scattered throughout for gooey bites of chocolate. Dark, milk, or semisweet all work or mix them up

Step-by-Step Instructions

Mix Wet Ingredients

Whisk together the pumpkin puree, Greek yogurt, melted butter, sugars, egg, vanilla, and cocoa powder in a large mixing bowl until smooth

Add Dry Ingredients

Fold in the flour, baking soda, and salt gently. Stop as soon as you don’t see streaks of flour

Fold in Chocolate Chips

Toss in the chocolate chips and stir just enough to spread them through the batter

Bake and Cool

Pour the batter into a loaf pan lined with parchment and sprinkle the top with more chocolate chips. Bake at 350°F for 50 to 60 minutes, until a toothpick in the center comes out clean. Let it cool for at least 20 minutes before slicing so it holds together perfectly

Helpful Tips for the Best Loaf

Always use room temperature ingredients so the batter mixes evenly
Measure flour by spooning it into the cup and leveling with a knife for accuracy
Don’t overmix or the loaf can turn dense instead of tender
Line your loaf pan with parchment paper so it lifts out easily
Give the loaf a chance to rest before cutting into it. It will be worth the wait

Variations and Add-Ins

Stir in pumpkin spice for extra warmth
Swap in pumpkin pie filling for a sweeter, spiced loaf
Fold in walnuts, pecans, or dried cranberries for crunch
Turn the batter into muffins and bake 18 to 20 minutes for a grab-and-go option
Try peanut butter chips or chopped chocolate for a twist

Storing and Freezing

Keep this bread in an airtight container at room temperature for three to four days. In the fridge, it lasts up to a week. If you’d like to freeze it, wrap slices individually and store for up to three months. Thaw overnight in the fridge or at room temperature for a couple of hours.

For a show-stopping dessert, don’t miss this blueberry lemon layer cake bursting with bright flavor.

Serving Ideas

Enjoy a slice warm with coffee or tea
Spread with peanut butter, almond butter, or pumpkin butter for breakfast
Drizzle with melted chocolate for dessert

If you’re craving more seasonal bakes, this pumpkin bread is another moist loaf you’ll love.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin works wonderfully. Just strain out extra liquid so the loaf doesn’t get soggy

Can I make this dairy-free?
Yes, swap the butter for vegan butter and use a dairy-free yogurt substitute

How do I know when it’s done baking?
Insert a toothpick into the center. If it comes out mostly clean with just a few crumbs, it’s ready

Final Thoughts

This chocolate pumpkin bread is the kind of treat that makes fall mornings feel special. It’s simple, sweet, and so full of flavor that one slice is never enough. Try it this week, leave a comment with your twist, and don’t forget to share the recipe with a friend who loves pumpkin as much as chocolate.
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