Description
This easy homemade chocolate pumpkin bread loaf is ultra-moist, rich with double chocolate flavor, and perfectly spiced for fall. It’s a fuss-free recipe that comes together quickly and is perfect for breakfast, dessert, or snacking.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (130g) semi-sweet or dark chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup dried cranberries
- Optional: Mini marshmallows for swirling
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and pumpkin pie spice until well combined.
- In another bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly lighter in color.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold until just combined; do not overmix.
- Fold in chocolate chips and any optional add-ins (nuts, cranberries, marshmallows). Reserve a few chocolate chips for topping.
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with reserved chocolate chips.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent with foil after 40 minutes.
- Let the bread cool in the pan for 10-15 minutes, then remove and cool completely on a wire rack for at least 1 hour before slicing.
- Slice with a sharp bread knife and serve warm or at room temperature.
Notes
For best results, measure flour and pumpkin puree by weight. Don’t overmix the batter to keep the loaf tender. Let the bread cool completely before slicing for the best texture. Store tightly wrapped at room temperature for up to 3 days, or freeze individual slices for longer storage. Customize with your favorite mix-ins, and use a gluten-free flour blend or flax eggs for dietary adaptations.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 240
- Sugar: 17
- Sodium: 210
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 36
- Fiber: 3
- Protein: 3
Keywords: chocolate pumpkin bread, fall baking, pumpkin loaf, easy quick bread, moist chocolate bread, autumn dessert, homemade pumpkin bread, chocolate chip pumpkin bread