Moist Chocolate Pumpkin Bread Loaf – Easy Homemade Fall Recipe

The scent of chocolate and pumpkin baking together is pure magic—warm, rich, and just a little bit unexpected. The first time I baked this moist chocolate pumpkin bread loaf, my whole house smelled like a cozy autumn café, and honestly, it was tough to wait for it to cool before sneaking a slice. This recipe quickly became my go-to for chilly mornings, last-minute bake sales, and, let’s face it, those evenings when you just want something sweet but not too fussy.

I stumbled on the idea for chocolate pumpkin bread when I had half a can of pumpkin puree left over from Thanksgiving pies. Rather than tossing it, I mixed it into my favorite chocolate loaf—let’s just say, I’ve never looked back. The pumpkin adds this crazy moisture (no dry bread here!), and the chocolate brings in a rich, almost brownie-like vibe. If you’re like me and crave those comforting fall flavors but don’t want to spend hours in the kitchen, you’re in the right place.

This moist chocolate pumpkin bread loaf is basically fall in a slice. It’s easy enough for beginners but satisfying enough that even seasoned bakers will want to make it again and again. Whether you’re whipping it up for a family brunch, packing it into lunchboxes, or just treating yourself with a hot cup of coffee, this loaf hits all the right notes. Plus, it’s a sneaky way to get some veggies in—my kids have no clue pumpkin is the secret ingredient! After testing (and taste-testing… a lot), I can promise you’ll love this recipe as much as I do. Let’s get baking!

Why You’ll Love This Moist Chocolate Pumpkin Bread Loaf

• Ultra Moist Texture: The pumpkin puree keeps every slice perfectly soft and tender, even days after baking. Seriously, no crumbly dryness here—just melt-in-your-mouth goodness.
• Double Chocolate Goodness: Cocoa powder plus chocolate chips means you get deep, rich chocolate flavor in every bite. It’s like a cross between the best chocolate cake and classic pumpkin bread.
• Fuss-Free & Quick: You can mix everything in one bowl—no fancy equipment or complicated steps. This loaf comes together in about 10 minutes, so it’s perfect for weeknights or when you’re short on time.
• Pantry Staples: Most ingredients are probably already in your kitchen. No weird specialty flours or expensive chocolate needed—just the basics that work every time.
• Perfect for Any Occasion: I’ve made this for Halloween parties, Thanksgiving breakfast, and random Tuesday afternoons. It’s a crowd-pleaser and always gets rave reviews from everyone, kids and adults included.
• Versatile & Forgiving: Swap in nuts, dried cranberries, or even swirl in a bit of cream cheese filling if you’re feeling fancy. I’ve played around with different flours and add-ins, and this recipe is super adaptable.

What sets this moist chocolate pumpkin bread loaf apart is the balance. Some pumpkin breads go heavy on spice and end up tasting like pie, while others forget the pumpkin altogether. Here, the pumpkin shines, but the chocolate is front and center. The result? A loaf that’s rich, slightly spiced, and seriously comforting—like wrapping up in your favorite fall sweater.

And let’s not forget the emotional side of things. There’s just something about chocolate and pumpkin together that feels like a warm hug. After the first bite, you’ll see why this recipe has earned a permanent spot in my fall (and honestly, year-round) baking rotation. Whether you’re baking for a crowd or just for yourself, this loaf brings big flavor and comfort with zero stress.

Ingredients Needed for Moist Chocolate Pumpkin Bread Loaf

This recipe relies on a handful of simple, wholesome ingredients that work together to create a super moist, flavorful loaf. Most are pantry staples—so you won’t need to hunt down anything fancy at the store. Here’s what you’ll need:

• Flour: 1 3/4 cups (220g) all-purpose flour (I like King Arthur for consistent results. Whole wheat flour works for a heartier texture.)
• Cocoa Powder: 1/2 cup (40g) unsweetened cocoa powder (Dutch-processed gives a deeper flavor, but regular is great too.)
• Baking Soda: 1 teaspoon (for the perfect rise)
• Salt: 1/2 teaspoon (brings out the chocolate and pumpkin flavors)
• Pumpkin Pie Spice: 2 teaspoons (or use a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin spice)
• Granulated Sugar: 3/4 cup (150g) (adds sweetness and helps with moisture)
• Brown Sugar: 1/2 cup (100g) (for extra flavor and that caramel-y depth)
• Pumpkin Puree: 1 cup (245g) (not pumpkin pie filling! I use Libby’s for reliability. Homemade puree works too, just drain excess liquid.)
• Vegetable Oil: 1/2 cup (120ml) (or melted coconut oil for a subtle flavor boost)
• Large Eggs: 2, room temperature (helps bind everything and add richness)
• Vanilla Extract: 2 teaspoons (for a classic warm undertone—use pure vanilla if you can)
• Chocolate Chips: 3/4 cup (130g) semi-sweet or dark (I love Ghirardelli or Trader Joe’s. Mini chips work for better distribution.)

Optional Add-Ins:

• Chopped Nuts: Walnuts or pecans add crunch and extra flavor.
• Dried Cranberries: For a tart, chewy contrast.
• Mini Marshmallows: Swirl a few in for a gooey surprise!

Substitution Tips:

• Make it gluten-free: Use a 1:1 gluten-free baking flour like Bob’s Red Mill.
• For dairy-free: Double-check your chocolate chips and use coconut oil instead of butter.
• If you’re out of pumpkin pie spice, mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.

I’ve swapped in mashed sweet potato when I was out of pumpkin, and it turned out lovely! Feel free to use what you have—this recipe is flexible.

Equipment Needed

• 9×5-inch Loaf Pan: The classic size for a tall, beautiful loaf. (I’ve used an 8.5×4.5” pan, but the bread will be a bit taller and may need less time. Glass or metal pans work, but metal browns the sides more.)
• Mixing Bowls: At least two—one for dry and one for wet ingredients. I like stainless steel for easy cleanup.
• Whisk and Spatula: A sturdy whisk for dry ingredients and a spatula for folding everything together. Silicone spatulas are great for scraping every last bit of batter.
• Measuring Cups and Spoons: For accuracy! (A kitchen scale is even better—I use mine for flour and pumpkin to prevent dry bread.)
• Cooling Rack: Helps cool the loaf evenly and avoids soggy bottoms. I once skipped this and ended up with a weirdly damp loaf—never again!
• Parchment Paper (Optional): Makes removing the loaf super easy and keeps cleanup breezy. If you don’t have parchment, just grease the pan well.

If you don’t have a loaf pan, you can bake the batter in a muffin tin (check after 18-20 minutes). For budget-friendly tools, check thrift stores—some of my favorite pans are secondhand finds! Just be sure to hand wash nonstick pans to keep them lasting longer.

How to Make Moist Chocolate Pumpkin Bread Loaf

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal. This helps prevent sticking (trust me, it’s worth the extra minute!).
2. Mix the Dry Ingredients: In a large bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1/2 cup (40g) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice. Make sure everything’s well blended—lumps of cocoa can leave dry patches.
3. Combine the Wet Ingredients: In another bowl, whisk 1 cup (245g) pumpkin puree, 1/2 cup (120ml) vegetable oil, 3/4 cup (150g) granulated sugar, 1/2 cup (100g) brown sugar, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until smooth and slightly lighter in color—this means the sugars are dissolving nicely.
4. Bring the Batter Together: Pour the wet ingredients into the dry. Use a spatula to gently fold until almost combined. Don’t over-mix—just stir until you don’t see dry flour. Over-mixing can make the bread tough.
5. Add Chocolate Chips & Extras: Gently fold in 3/4 cup (130g) chocolate chips and any add-ins (like 1/2 cup chopped walnuts or a handful of dried cranberries). Save a few chocolate chips to sprinkle on top for that bakery look.
6. Transfer & Smooth: Pour the batter into your prepared loaf pan. Use the spatula to smooth the top and sprinkle with reserved chocolate chips.
7. Bake: Place the pan in the center of your oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine, but no raw batter). Ovens can be tricky—start checking around 50 minutes.
   
   If the top is browning too fast, tent with foil after 40 minutes.
8. Cool: Let the bread cool in the pan for 10-15 minutes, then run a knife around the edges and lift it out (using parchment if you lined the pan). Cool on a wire rack for at least 1 hour before slicing. This helps the crumb set—cutting too early can lead to a gummy texture.
9. Slice & Enjoy: Use a sharp bread knife for clean slices. Serve warm or at room temperature.

Troubleshooting: If your bread sinks, it’s probably underbaked—give it a few more minutes next time. If it’s dry, double-check your flour measurements and don’t overbake. Every oven is different, so jot down what works in yours!

Cooking Tips & Techniques for the Best Chocolate Pumpkin Bread

• Measure Precisely: Baking is a science (even if I like to wing it sometimes). Use a kitchen scale for flour and pumpkin puree. Too much flour or too little pumpkin can dry out the loaf.
• Don’t Overmix: You know that tough, rubbery quick bread? That’s usually from over-stirring. Just fold until the flour disappears. It’s okay if the batter is a little lumpy.
• Room Temperature Ingredients: Eggs mix in better and help the bread rise if they’re not cold. I set mine out while preheating the oven.
• Test for Doneness: Ovens run hot or cold. I started checking my loaf at 50 minutes with a toothpick—if it’s clean or just a few crumbs, you’re good. If it’s wet, give it another 5 minutes.
• Let It Cool: It’s tempting to slice right in, but letting the loaf cool lets the moisture redistribute. I learned this the hard way—cutting too soon makes the bread fall apart.
• Customize Your Mix-Ins: I love dark chocolate chips, but white chocolate or even butterscotch chips are delicious, too. Just keep the total add-ins around 1 cup.
• Fixing Dry Bread: If you overbake by accident (hey, it happens!), warm slices in the microwave with a little butter or serve with ice cream. No one complains!

I’ve had my fair share of baking fails—like forgetting the baking soda or using old, flavorless cocoa. My biggest lesson? Fresh, quality ingredients and keeping a close eye near the end of baking time. Multitasking is great, but don’t wander too far from the kitchen when this loaf is in the oven!

Variations & Adaptations

• Gluten-Free Chocolate Pumpkin Bread: Use a 1:1 gluten-free baking flour blend. I’ve had great luck with Bob’s Red Mill. Texturally, it’s a bit more delicate but still moist and chocolatey.
• Vegan Option: Substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) and use dairy-free chocolate chips. Swap the oil for melted coconut oil or avocado oil.
• Low-Sugar or Refined Sugar-Free: Use coconut sugar in place of granulated and brown sugars, or try a monk fruit sweetener blend. The flavor will be a bit earthier, but still delicious.
• Seasonal Twists: Add 1/2 cup chopped fresh cranberries in winter, or swirl in a bit of peanut butter for a decadent touch. In spring, I sometimes toss in orange zest for a bright flavor pop.
• Mini Loaves or Muffins: Pour the batter into mini loaf pans or muffin tins—reduce bake time to 18-22 minutes for muffins. Great for gifting!
• Nut-Free Adaptation: Skip nuts and double-check your chocolate chips for cross-contamination if needed. Sunflower seeds add crunch without allergens.

One of my favorite variations was swirling in a few tablespoons of homemade salted caramel sauce before baking. The flavor combo was out of this world! Don’t be afraid to play around—you might stumble onto your new favorite version.

Serving & Storage Suggestions

This moist chocolate pumpkin bread loaf is best served slightly warm, with the chocolate chips still a little gooey. I like to slice it thick and pair with a cup of coffee or chai. For a brunch spread, serve alongside fresh fruit, yogurt, or scrambled eggs for a sweet-and-savory balance.

• Serving: Top with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for dessert. If you’re feeling extra, drizzle with a little chocolate sauce.
• Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. After that, move it to the fridge for another 2-3 days. It stays moist, but I recommend bringing it to room temperature before serving for best texture.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer bag. Thaw overnight in the fridge or reheat in the microwave for a cozy treat anytime.
• Reheating: A quick zap in the microwave (about 10-15 seconds per slice) brings back that fresh-baked warmth. Or toast lightly in the oven for a crisp edge.

The flavors actually deepen after a day—so if you can wait, it’s even better on the second day!

Nutritional Information & Benefits

Each slice of this moist chocolate pumpkin bread loaf (assuming 10 slices) has about 240 calories, 10g fat, 36g carbs, 3g protein, and 17g sugar. It’s not a diet bread, but it’s way lighter than most bakery versions.

Health Benefits: Pumpkin is loaded with fiber, vitamin A, and antioxidants—so you get a nutritional boost with your treat. Using oil instead of butter keeps things heart-healthy, and dark chocolate chips provide a touch of iron and mood-boosting benefits.

This loaf can fit into vegetarian, nut-free, and even gluten-free diets with a few swaps. Just note: it contains eggs, wheat (unless you use GF flour), and may contain dairy (from chocolate chips). If allergies are a concern, always double-check labels.

Personally, I love knowing this bread sneaks in veggies and uses less fat than most chocolate breads—makes that second slice a little easier to justify!

Conclusion

There’s a reason this moist chocolate pumpkin bread loaf has become a staple in my kitchen—it’s easy, foolproof, and absolutely delicious. Whether you’re a chocolate fanatic, a pumpkin spice lover, or just want a cozy homemade treat, this recipe checks all the boxes. It’s quick enough for a weekday bake but special enough for holiday tables or gifting.

Don’t be afraid to make it your own—swap in your favorite mix-ins, play with spices, or try a new flour. That’s the fun of home baking! Personally, I can’t get enough of that chocolate-pumpkin combo, especially when the weather turns cool.

If you try this recipe, I’d love to hear how it turned out for you! Drop a comment, tag me on social, or share any fun twists you came up with. Happy baking—and I hope your kitchen smells as amazing as mine did after pulling this loaf from the oven!

FAQs About Moist Chocolate Pumpkin Bread Loaf

How do I keep my chocolate pumpkin bread super moist?

Use the full amount of pumpkin puree, don’t overbake, and store the loaf tightly wrapped. A little oil in the batter also helps lock in moisture.

Can I make this recipe gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend for the regular flour. The texture is a bit softer, but still delicious.

What if I don’t have pumpkin pie spice?

Mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves for a quick homemade version.

Can I add nuts or other mix-ins?

Absolutely! Walnuts, pecans, dried cranberries, or even white chocolate chips all work well. Just keep total add-ins around 1 cup.

How long does chocolate pumpkin bread last?

It stays fresh at room temperature for about 3 days, in the fridge for up to 6 days, and can be frozen for up to 2 months. Just wrap tightly and thaw before serving.

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