Moist Chocolate Pumpkin Bread
This Moist Chocolate Pumpkin Bread blends the natural sweetness and tenderness of pumpkin puree with rich cocoa and melty chocolate chips for an irresistible fall treat. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf stays soft and flavorful for days.
Equipment
- 8x4 or 9x5 inch loaf pan
- Mixing bowls
- Measuring Cups and Spoons
- Whisk or mixer
- Spatula
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (240g) pumpkin puree (canned or homemade)
- ⅔ cup (140g) packed brown sugar
- ½ cup (120ml) vegetable oil or melted butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (90g) chocolate chips
- Optional: ¼ cup chopped nuts, dried fruit, or swirl ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat pumpkin puree, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add dry ingredients to wet ingredients, folding gently until just combined. Avoid overmixing; small lumps are fine.
- Fold in chocolate chips and any optional mix-ins gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Start checking at 50 minutes.
- Cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- For extra moistness, use oil instead of butter or a combination of both.
- Avoid overmixing to keep the bread tender.
- Add a splash of coffee or espresso to deepen chocolate flavor.
- Substitute applesauce or yogurt for up to half the oil to reduce fat while maintaining moisture.
- Store wrapped tightly at room temperature up to 3 days or freeze for up to 3 months.
- Experiment with nuts, dried fruit, or cream cheese swirls for variety.