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Sliced chocolate pumpkin bread with dark chocolate chips and a golden, spiced crumb on a rustic board.

Moist Chocolate Pumpkin Bread Recipe | Rich Fall Loaf with Cocoa & Pumpkin Spice

This Moist Chocolate Pumpkin Bread is the ultimate autumn comfort bake—rich cocoa meets warm pumpkin spice in a tender, flavorful loaf. Made with real pumpkin purée, dark chocolate chips, and cozy spices like cinnamon and nutmeg, it’s perfect for breakfast, dessert, or gifting. The texture is ultra-moist, the flavor is deep and satisfying, and it’s easy to make in one bowl. Serve warm with a smear of butter or a drizzle of maple glaze for extra indulgence.
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Prep Time 15 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Seasonal Fall Baking
Servings 1 loaf (9x5-inch), about 10 slices
Calories 250 kcal

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Mixing bowls
  • Whisk and spatula
  • Measuring Cups and Spoons
  • Wire rack

Ingredients
  

Wet Ingredients:

  • ¼ cup melted butter (or vegan butter)
  • 1 tsp vanilla extract
  • 1 egg (or flax egg for vegan)
  • ⅓ cup granulated sugar
  • ½ cup brown sugar
  • ½ tsp kosher salt
  • ½ cup Greek yogurt (or coconut yogurt)
  • 1½ cups canned pumpkin puree (drained if fresh)

Dry Ingredients:

  • ½ cup cocoa powder
  • 1 cup all-purpose flour (or whole wheat/gluten-free blend)
  • 1 tsp baking soda
  • 1 cup chocolate chips (plus extra for topping)

Optional Add-ins:

  • ½ cup chopped walnuts or pecans
  • 1 tsp pumpkin spice blend
  • 1 tsp espresso powder
  • ¼ cup dried cranberries or orange zest

Instructions
 

  • Prep: Preheat oven to 350°F (180°C). Line loaf pan with parchment paper.
  • Mix Wet Ingredients: In a large bowl, whisk melted butter, sugars, egg, yogurt, pumpkin, vanilla, and salt until smooth.
  • Combine Dry Ingredients: In a separate bowl, sift flour, cocoa powder, and baking soda.
  • Fold Together: Add dry ingredients to wet mixture. Stir gently until just combined. Fold in chocolate chips and any optional add-ins.
  • Bake: Pour batter into prepared pan. Top with extra chocolate chips. Bake for 50–60 minutes, checking at 50 minutes with a toothpick.
  • Cool: Let loaf rest in pan for 10 minutes. Transfer to wire rack and cool completely before slicing.

Notes

  • Don’t overmix—this keeps the crumb tender.
  • Use room temperature ingredients for best texture.
  • Mini loaf pans reduce bake time to 25–30 minutes.
  • Wrap tightly for storage to prevent drying.
  • Dust with powdered sugar for a bakery-style finish.
  • Serve with coffee, chai, or vanilla ice cream for a seasonal treat.
Keyword chocolate loaf, dairy-free option, easy baking, fall recipe, freezer-friendly, moist quick bread, Pumpkin bread