Introduction

This Moist Chocolate Pumpkin Bread combines rich cocoa and warm pumpkin flavors in a tender, delightful loaf. It’s perfect for cozy breakfasts or an indulgent snack any time of year.

A stack of four thick, dark chocolate brownies with a dense, moist texture sits on a piece of parchment paper covering a wooden board. Each brownie is dotted with melted chocolate chips that add a shiny texture against the matte, rich dark brown surface. A woman's hand is lifting the top brownie from the stack, showing its soft and slightly crumbly edges. In the foreground, a white plate holds more brownies, while the background features a blurred white marbled texture and subtle kitchen items. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Butter (melted and cooled)
1 tsp Vanilla extract
1 Egg
1/3 cup Granulated sugar
1/2 cup Brown sugar
1/2 tsp Kosher salt
1/2 cup Greek yogurt
1/2 cup Cocoa powder
1 1/2 cups Canned pumpkin puree
1 cup Flour
1 tsp Baking soda
1 cup Chocolate chips

Instructions

Step 1: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
Step 2: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder until well combined.
Step 3: Add the flour and baking soda to the mixture and stir until almost combined.
Step 4: Fold in the chocolate chips until there are no visible lumps of flour.
Step 5: Pour the batter into the prepared loaf pan, and sprinkle extra chocolate chips on top for a melty finish.
Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations

For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the batter along with the chocolate chips.
You can substitute Greek yogurt with sour cream for a slightly tangier bite.
Use dark or semi-sweet chocolate chips depending on how rich you want the chocolate flavor.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. Reheat slices in the microwave for 15-20 seconds to regain moisture and warmth.

How to Serve

A thick slice of dark chocolate cake with a moist and dense texture sits on a simple white plate. The cake has a rich, almost black color with tiny chocolate chips embedded within it, noticeable along the bottom edge, while some melty chocolate spots peek out from the sides. The top is slightly crumbly but compact, showing a deep, dark brown almost black shade. The plate is on a white marbled surface, giving a clean and soft contrast to the dark cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree fresh pumpkin first. Use the same quantity by weight to match the canned pumpkin puree for best results.

Is it possible to make this bread gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking blend designed for one-to-one substitution to maintain the texture and flavor.

Moist Chocolate Pumpkin Bread Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

This Moist Chocolate Pumpkin Bread combines rich cocoa, sweet pumpkin puree, and melty chocolate chips into a delightful loaf that’s perfect for fall or any time you crave a comforting treat. Soft, moist, and packed with flavor, it’s easy to make and sure to please pumpkin lovers and chocolate enthusiasts alike.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1/4 cup Butter (melted and cooled)
1 tsp Vanilla extract
1 Egg
1/2 cup Greek yogurt
1 1/2 cups Canned pumpkin puree

Dry Ingredients

1/3 cup Granulated sugar
1/2 cup Brown sugar
1/2 tsp Kosher salt
1/2 cup Cocoa powder
1 cup Flour
1 tsp Baking soda

Add-ins

1 cup Chocolate chips
Extra chocolate chips for topping

Instructions

Preheat and prep pan: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper to prevent sticking and make for easy removal after baking.
Mix wet ingredients: In a large bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Use a whisk to mix until everything is well incorporated and smooth.
Add dry ingredients: Stir in the flour and baking soda until the mixture is almost combined. Avoid over-mixing to keep the bread tender.
Fold in chocolate chips: Add the chocolate chips to the batter and gently mix until they are evenly distributed and no lumps of flour remain.
Transfer to pan: Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top for a decorative and delicious finish.
Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
Cool and serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Ensure the melted butter is cooled before adding to prevent cooking the eggs prematurely.
You can substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
Adding chocolate chips on top before baking creates a nice appearance and extra gooey chocolate bites.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can be served warm or at room temperature, great with a cup of coffee or tea.

Keywords: chocolate pumpkin bread, pumpkin chocolate loaf, moist pumpkin bread, fall bread recipe, chocolate chip pumpkin bread