Chocolate Pumpkin Bread

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This super moist double Chocolate Pumpkin Bread with chocolate chips is a decadent twist on a classic pumpkin bread. It features rich chocolate flavor with hints of warm spices. Not only is it quick and easy to make, it stays moist for days on the counter!

Super moist chocolate pumpkin bread studded with chocolate chips is sliced and sitting on a wire rack.

For more comforting fall recipes, be sure to check out my Pumpkin Bread with Streusel Topping, Baked Apple Cider Donuts Holes, Pumpkin Donut Holes, or Apple Cider Donut Cake!

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Ingredient Notes
Step-By-Step Instructions
💡 Tip
Variations
Storage
⭐️ Expert Tips
FAQ
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📖 Recipe

Ingredient Notes

Here are some notes about all the ingredients used in this Chocolate Pumpkin Bread. Quantities and full instructions are in the recipe card below!

Chocolate pumpkin bread ingredients which include, all purpose flour, cocoa powder, baking soda, salt, cinnamon, pumpkin pie spice, white sugar, brown sugar, pure pumpkin puree, eggs, oil, chocolate chips and vanilla extract.

All-Purpose Flour (Plain Flour) - I always recommend using a kitchen scale to measure your flour with for best results. Adding too much flour can make your pumpkin dread dry and crumbly, rather than soft and tender.
Unsweetened Cocoa Powder - I'm using Dutch-process cocoa powder for a richer chocolate flavor, but you can also use natural cocoa powder too.
Baking Soda - Helps the pumpkin bread rise.
Pumpkin Spice & Cinnamon - I love the combination pumpkin pie spice and cinnamon.
Salt - Balances out the sweetness.
Neutral Oil - You can use canola oil, avocado, grapeseed, vegetable or light olive oil.
White Sugar & White Sugar - Sweetens and adds moisture.
Pure Pumpkin Puree - Canned pumpkin puree such as Libby's brand is best. Make sure you're not using pumpkin pie filling.
Eggs - Adds structure and helps emulsify the batter.
Vanilla Paste or Extract - Use good quality vanilla for the best flavor.
Semi-Sweet Chocolate Chips - Chocolate chips will be added to the batter and added on top of the loaf.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Chocolate Pumpkin Bread! Please find detailed instructions in the recipe card at the end of this post.

All-purpose flour, cocoa powder, pumpkin pie spice, cinnamon, baking soda and salt are whisked together in a small mixing bowl.

Step 1. Flour, cocoa powder, pumpkin pie spice, cinnamon, baking soda, and salt are whisked together in a small bowl.

Oil, pumpkin puree, white sugar, brown sugar and vanilla are in a glass mixing bowl.

Step 2. Pumpkin puree, oil, white sugar, brown sugar and vanilla extract are whisked together in a separate bowl.

Oil, pumpkin puree, white sugar, brown sugar and vanilla are whisked together in a glass mixing bowl. An egg is added to the wet ingredients.

Oil, pumpkin puree, white sugar, brown sugar, vanilla extract and eggs are whisked together in a glass mixing bowl until well combined.

Step 3. Whisk in the eggs one at a time until well combined.

Dry ingredients are sifted into the wet ingredients.

Step 4. Sift the dry ingredients into the wet ingredients and whisk until nearly combined.

Semi-sweet chocolate chips are added to the chocolate pumpkin bread batter.

Step 5. Fold chocolate chips into the chocolate pumpkin batter.

The chocolate pumpkin bread batter is transferred to a parchment paper lined metal 9x5 inch loaf pan. Chocolate chips are also added on top of the loaf before baking.

Step 6. Transfer the batter into a lined 9x5 inch loaf pan. Top with chocolate chips. Bake at 350ºF for 60 to 70 minutes or until inserted toothpick comes out clean.

The baked chocolate pumpkin bread is baked and sitting on a wire rack to cool and additional chocolate chips are added on top of the loaf.

Step 7. As soon as it comes out of the oven, top with more chocolate chips if you wish. Let cool in the pan for 10 minutes before removing from the pan.

💡 Tip

To make the loaf extra pretty, be sure to add more chocolate chips on top of the pumpkin bread as soon as it comes out of the oven.

Step 8. Allow to cool completely at room temperature or serve slightly warm and enjoy!

Variations

Streusel Topping - Instead of topping with chocolate chips, you can use top with a crumb topping ass seen in my pumpkin bread recipe.
Chocolate Ganache - Top the loaf with a chocolate ganache that can be found in this Chocolate Mousse Cake recipe.
Add Nuts - Add walnuts or pecans to the batter!
Make it Gluten-Free - You can easily make this double chocolate pumpkin bread gluten-free by subbing for a 1 to 1 gluten-free flour blend.

Storage

Room Temperature - Store in an airtight container at room temperature for about 4 days. It's even more moist the next day!
Refrigerator - Store in an airtight container in the fridge for up to 7 days.
Freezer - Cool completely and wrap individual slices in plastic wrap. Store in a freezer bag for up to 2 months. Bring to room temp before enjoying!

⭐️ Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Use pure pumpkin puree, not pumpkin pie filling. Libby's pumpkin puree is my favorite (not sponsored) as I find it to be a bit thicker than other brands. If you find your that your puree is too wet, transfer to a plate and dab a paper towel on top of the puree to remove any excess moisture.

Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your pumpkin bread tough.

Every oven runs differently, so check on the doneness after 1 hour. If an inserted toothpick is wet, add an additional 5 minutes until a toothpick comes out clean. Mine took 65 minutes.