Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A sliced loaf of moist chocolate pumpkin bread on a rustic wooden surface, revealing its rich dark chocolate swirls and vibrant orange pumpkin core, topped with a light dusting of powdered sugar and scattered chocolate chips. The bread's texture appears soft and tender with a slightly crumbly crust, complemented by a few chunks of chocolate embedded throughout. In the background, a warm, ambient kitchen setting enhances the inviting presentation.

Moist Chocolate Pumpkin Bread

  • Author: Maria
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10 slices) 1x
  • Diet: Vegetarian

Description

Moist Chocolate Pumpkin Bread is the ultimate fall dessert combining rich chocolate flavors with the natural sweetness and moist texture of pumpkin. Perfect for cozy gatherings and holiday treats, this bread is a decadent yet healthier twist on traditional dessert breads featuring chocolate chips and aromatic spices. Indulge in a slice of this irresistibly soft, chocolatey pumpkin loaf that will become a family favorite during the festive season or any time you crave a comforting, sweet bread.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (or dark chocolate)
  • Optional: ½ cup chopped nuts or additional chocolate

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, combine pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract, whisking until smooth.
  4. Gradually add the dry ingredients into the wet mixture, folding gently until just combined.
  5. Gently fold in the chocolate chips (and nuts if using) for added texture.
  6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use canned pumpkin puree for consistent moisture.
  • Do not overmix the batter to keep the bread soft.
  • Bake until a toothpick inserted in the center comes out clean to prevent dryness.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Optional: add nuts or extra chocolate for enhanced flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (about 1/10 of loaf)
  • Calories: 250 Kcal
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 45mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipeswonders.com/moist-chocolate-pumpkin-bread-2/