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

Chocolate Pumpkin Bread

Lisa Flinn
This super moist double Chocolate Pumpkin Bread with chocolate chips is a decadent twist on a classic pumpkin bread.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Yields 9 Servings

Equipment

  • 9x5 Inch (22x13 cm) Loaf Pan
  • Mixing Bowls
  • Whisk/Silicone Spatula

INGREDIENTS

  • 1 ¾ Cups (210g) All-Purpose Flour
  • ¼ Cup (21g) Dutch-Process Cocoa Powder *
  • 1 ¼ Teaspoon Pumpkin Pie Spice
  • ½ Teaspoon Cinnamon
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Fine Sea Salt
  • 1 ¼ Cups (283g) Canned Pure Pumpkin Puree
  • ½ Cup (100g) Light Olive Oil *
  • ½ Cup (100g) White Sugar
  • ½ Cup (100g) Brown Sugar
  • 1 ½ Teaspoons Vanilla Extract
  • 2 Large Eggs room temp
  • 1 ¼ Cup Semi-Sweet Chocolate Chips divided

Instructions
 

  • Preheat the oven to 350ºF (176ºC). Butter a 9x5 inch (23 x 13 cm) loaf pan and line with a parchment sling inside, lengthwise with a 1 to 2 inch (2.5 to 5 cm) overhang.
  • In a medium sized bowl whisk together flour, cocoa powder, pumpkin spice, cinnamon, baking powder, baking soda and salt.
    1 ¾ Cups (210g) All-Purpose Flour
    ¼ Cup (21g) Dutch-Process Cocoa Powder *
    1 ¼ Teaspoon Pumpkin Pie Spice
    ½ Teaspoon Cinnamon
    1 Teaspoon Baking Soda
    ½ Teaspoon Fine Sea Salt
  • In a large bowl, add pumpkin puree, oil, white sugar, brown sugar and vanilla. Using a hand whisk, mix until well combined.
    1 ¼ Cups (283g) Canned Pure Pumpkin Puree
    ½ Cup (100g) Light Olive Oil *
    ½ Cup (100g) White Sugar
    ½ Cup (100g) Brown Sugar
    1 ½ Teaspoons Vanilla Extract
  • Next, whisk in the egg one at a time until full incorporated.
    2 Large Eggs
  • Sift the dry ingredients into the wet ingredients and whisk until nearly combined.
  • Switching to a silicone spatula, fold ¾ cups of the chocolate chips into the batter until just combined. Do not overmix.
  • Transfer the batter to your prepared loaf pan and top with remaining ½ cup of chocolate chips.
  • Bake for 60 to 70 minutes or until an inserted toothpick comes out clean. Do not overbake!
  • Allow the chocolate pumpkin bread to cool in the pan for 10 minutes before removing from the pan. Cool completely on a wire rack and enjoy!

Notes

Unsweetened Cocoa Powder - I'm using Dutch-process cocoa powder for richer chocolate flavor, but you can also use natural cocoa powder too.
Oil - I'm using light olive oil, but you can use any neutral oil like vegetable, canola, avocado, or grapeseed oil.
Storage -  Store in an airtight container at room temperature for up to 4 days. It's even more moist the next day!
Keyword 9x5 loaf, chocolate chip pumkin bread, chocolate pumpkin bread, double chocolate pumpkin bread, pumpkin bread
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