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. It’s a one-bowl wonder with gooey chocolate chips in every bite.
Ingredients
- 1 ½ cups pumpkin puree
- ½ cup Greek yogurt
- ¼ cup melted butter cooled
- 1 large egg
- ⅓ cup granulated sugar
- ½ cup brown sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, Greek yogurt, melted butter, egg, sugars, vanilla, and cocoa powder until smooth.
- Fold in flour, baking soda, and salt just until combined—don’t overmix.
- Stir in chocolate chips until evenly distributed through the batter.
- Pour batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean or with just a few crumbs.
- Cool in pan for at least 20 minutes before slicing. Enjoy warm!
Notes
For a flavor boost, add pumpkin spice or fold in chopped nuts. Want muffins instead? Bake at 350°F for 18–20 minutes. This loaf freezes beautifully—just wrap slices individually for a future cozy treat!