Go Back

Chocolate Pumpkin Bread

A moist and tender loaf that combines rich chocolate and subtly spiced pumpkin, perfect for any season but especially cozy in the fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil (or melted coconut oil) Can use melted coconut oil for a twist.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder Consider using dark cocoa powder for enhanced flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon Feel free to add nutmeg for extra warmth.
Mix-Ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  3. In another bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing!
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan, smoothing the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  2. Let it cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

To keep fresh, wrap in plastic wrap or foil and store at room temperature for up to three days. For longer storage, freeze individual slices. For reheating, microwave a slice for about 15 seconds or warm in a toaster oven.