Description

This moist and delicious Chocolate Pumpkin Bread combines the rich flavors of cocoa and pumpkin puree for a perfect fall treat. Infused with warm cinnamon and enhanced with chocolate chips, this quick bread is easy to prepare and bakes into a tender loaf that tastes even better the next day.

Ingredients

Scale

Dry Ingredients

1 1/2 cups flour (180g)
1/3 cup cocoa powder (27g)
2 tbsp Dutch cocoa powder (or additional unsweetened cocoa powder) (10g)
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup sugar (150g)
1/2 tsp ground cinnamon (optional)

Wet Ingredients

1 cup pumpkin puree (240g)
1/4 cup water (80g)
1/4 cup oil (or almond butter, or additional pumpkin for low fat) (50g)
2 tsp pure vanilla extract (10g)

Add-ins

1/2 cup mini chocolate chips (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C). Grease a 9×5 inch loaf pan thoroughly or line the bottom with parchment paper to ensure easy removal of the bread after baking.
Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, sugar, and optional cinnamon. Stir well to evenly distribute all dry ingredients.
Add Wet Ingredients: Add the pumpkin puree, water, oil, and vanilla extract to the dry mixture. Stir until just combined to form a batter without overmixing, which helps keep the bread tender.
Prepare for Baking: Spread the batter evenly into the prepared loaf pan. If using, sprinkle mini chocolate chips evenly over the top for extra chocolate flavor and texture.
Bake the Bread: Place the loaf pan in the oven and bake for about 40 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean. If the top browns too quickly but the center is still undercooked, loosely cover with foil and continue baking until done.
Cool and Serve: Remove the bread from the oven carefully and allow it to cool in the pan. For best flavor and texture, let the bread rest overnight before slicing and serving.

Notes

For a keto or low-carb version, substitute regular flour with a low-carb flour alternative and reduce sugar accordingly.
If you prefer a low-fat version, replace the oil with additional pumpkin puree.
You can add nuts or dried fruits for extra texture if desired.
Store leftover bread tightly wrapped at room temperature or refrigerate for up to 4 days.
This bread freezes well; slice before freezing for easy thawing.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: chocolate pumpkin bread, pumpkin bread, chocolate loaf, quick bread, fall recipes, moist pumpkin bread, cocoa pumpkin bread