Chocolate Pumpkin Bread Recipe

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Welcome the Flavors of Chocolate Pumpkin Bread Recipe

There’s something incredibly comforting about the marriage of rich chocolate and cozy pumpkin in one loaf. I love how this Chocolate Pumpkin Bread Recipe blends those flavors into a moist, tender bread that’s perfect for breakfast, a snack, or even dessert. It’s that kind of recipe you’ll want to have on rotation come fall, but honestly, I bake it year-round because the chocolate and pumpkin combo is just that good!

You’ll enjoy the gentle spices that elevate this loaf without overwhelming it — just a hint of cinnamon warms things up and pairs beautifully with the deep cocoa notes. Whether you’re baking for your family on a busy weeknight or packing snacks for a weekend getaway, this bread is your go-to for quick, heartfelt homemade goodness.

One of my favorite things about this recipe is how easy it is — no fancy techniques needed, just simple pantry staples coming together to create something magical. Ready to fill your kitchen with the most wonderful chocolate and pumpkin aromas? Let’s get baking!

Market Basket & Pantry Picks

Choosing the right ingredients makes all the difference in this Chocolate Pumpkin Bread Recipe. I like to keep things simple, using pantry staples you probably already have. The cocoa powders create a deep, chocolatey backdrop, while the pumpkin puree adds moisture and subtle sweetness. If you need to tweak the recipe for dietary needs, I’ve included notes below.

• Flour (1 1/2 cups): All-purpose flour works perfectly. For keto, almond or coconut flour combos work but adjust liquids.
• Cocoa powder (1/3 cup) & Dutch cocoa (2 tbsp): Use unsweetened. Dutch-process has mellower flavor and rich color.
• Baking powder & baking soda: These leaveners ensure a golden rise and tender crumb.
• Salt (3/4 tsp): Balances flavor against sweetness.
• Sugar (3/4 cup): I use granulated, but brown sugar adds lovely caramel notes.
• Pumpkin puree (1 cup): Canned or homemade, just make sure it’s pure pumpkin, not pumpkin pie filling.
• Water (1/4 cup): Helps bring batter together without extra fat.
• Oil or almond butter (1/4 cup): Oil keeps bread moist; almond butter adds nuttiness. Use extra pumpkin for low-fat option.
• Mini chocolate chips (1/2 cup, optional): Adds playful bursts of melted chocolate throughout.
• Vanilla extract (2 tsp): Elevates every other flavor.
• Cinnamon (1/2 tsp, optional): Adds warmth and spice.

Cook Chocolate Pumpkin Bread Recipe Step by Step

Baking this Chocolate Pumpkin Bread Recipe is incredibly straightforward, but a few little pointers go a long way. You’ll see baking isn’t intimidating and that simple, careful mixing leads to that wonderfully moist loaf you’re craving.

1. Preheat and Prepare: Turn your oven to 350°F and grease a 9×5 inch loaf pan thoroughly, or line it with parchment paper for easy release. This step ensures your bread gets that golden crisp crust without sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powders, baking powder, baking soda, salt, and sugar. Making sure the cocoa powders blend well avoids pockets of bitterness or dry spots in your loaf.
3. Add Wet Ingredients: Stir in the pumpkin puree, water, oil (or almond butter), and vanilla extract. Gently combine until you get a smooth batter but don’t overmix — a few lumps are perfectly fine!
4. Chocolate Chip Sprinkle: Pour the batter into your prepared pan. If you love chocolate bursts like I do, sprinkle the mini chocolate chips evenly over the top before baking.
5. Bake: Pop your loaf into the oven and bake for about 40 minutes. To check doneness, stab the center with a toothpick — it should come out mostly clean with maybe a few moist crumbs. If the top browns too quickly, tent it loosely with foil and continue baking until done.
6. Cool and Savor: Carefully remove the bread from the oven and let it cool in the pan for 10–15 minutes before transferring to a wire rack. I promise, if you can wait until the next day, the flavors deepen and the texture becomes even more divine.

Serving the Dish with Flair

Once your Chocolate Pumpkin Bread is cooled and sliced, it’s time to enjoy! This bread is a perfect hug in food form — soft, chocolaty, and just a touch spiced. Serve it with a pat of butter or swirl of cream cheese for extra indulgence. Don’t be shy about wrapping slices in parchment for sharing with neighbors or friends; it’s a warm, welcoming treat that always brightens the day.

Fun Variations with Chocolate Pumpkin Bread Recipe

• Add a handful of chopped walnuts or pecans for crunch and nuttiness.
• Swap the regular sugar for coconut sugar for a deeper, caramel-like sweetness.
• Mix in dried cranberries or cherries for a tart surprise.
• Use pumpkin spice instead of cinnamon for a classic fall flair.
• Stir in a spoonful of espresso powder to intensify the chocolate notes.
• Top with a simple cream cheese glaze for extra decadence.

Make-Ahead & Storage Tips

• Refrigerate: Wrap cooled bread in plastic wrap or an airtight container to keep it fresh for up to one week.
• Freeze: Slice and wrap individual pieces in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm slices gently in a toaster oven or microwave to bring back that soft, freshly baked feel.
• Advance Prep: You can mix your batter and refrigerate overnight; bake fresh in the morning for breakfast.

Chocolate Pumpkin Bread Recipe FAQs

• Can I use fresh pumpkin instead of canned puree? Absolutely! Just roast, peel, and puree pumpkin flesh until smooth—make sure to drain excess liquid for best results.
• Why does my bread sometimes turn out dense? Overmixing or using too much flour can cause density. Mix until just combined and measure your flour carefully.
• Can I omit the chocolate chips? Yes! They’re optional. You can also replace them with nuts or leave them out entirely for a smooth loaf.
• Is this recipe suitable for gluten-free diets? With some swaps like almond or gluten-free flour blends, it can be adapted, but expect some texture changes.
• How long does the bread stay fresh? Stored tightly, it stays fresh for up to one week at room temperature or refrigerated longer.

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