Moist Chocolate Pumpkin Bread

There’s something magical about autumn. As the leaves turn and the air cools, the kitchen fills with the scent of cinnamon and cocoa. My go-to treat is Moist Chocolate Pumpkin Bread, a tender, ultra-moist loaf with deep chocolate flavor, gentle pumpkin spice, and pockets of melty chocolate chips. It comes together with simple pantry staples and bakes up beautifully. Enjoy a warm slice with tea or coffee, or serve it with maple butter, whipped cream, or a scoop of vanilla ice cream for extra comfort.

Why Make This Recipe

Moist Chocolate Pumpkin Bread is worth making for several reasons. First, it combines two delightful flavors: rich chocolate and sweet pumpkin. This bread is also simple to make, which is great for beginners and busy parents alike. The ingredients are easy to find, and the end result is moist and tasty. Plus, it keeps well, so you can enjoy it all week!

How to Make Moist Chocolate Pumpkin Bread

This recipe comes together in a few simple steps. First, you’ll mix the wet ingredients together, then add the dry ones, and fold in chocolate chips. After pouring the batter into a loaf pan, bake until golden brown. Here’s what you need:

Ingredients:

• 1/4 cup Butter (melted and cooled)
• 1 tsp Vanilla extract
• 1 Egg
• 1/3 cup Granulated sugar
• 1/2 cup Brown sugar
• 1/2 tsp Kosher salt
• 1/2 cup Greek yogurt
• 1/2 cup Cocoa powder
• 1 1/2 cups Canned pumpkin puree
• 1 cup Flour
• 1 tsp Baking soda
• 1 cup Chocolate chips

Directions:

1. Preheat your oven to 180°C (350°F). Prepare a loaf pan by lining it with parchment paper.
2. In a large mixing bowl, mix the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sift in the cocoa powder. Whisk everything together until it’s well combined.
3. Add the flour and baking soda. Mix until almost combined.
4. Gently fold in the chocolate chips until just combined. Make sure there are no lumps of flour.
5. Pour the batter into your prepared loaf pan and sprinkle extra chocolate chips on top!
6. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the bread comes out clean.

How to Serve Moist Chocolate Pumpkin Bread

You can serve this bread warm or at room temperature. Slice it up and enjoy it plain, or spread a little butter on top. It’s a great breakfast item or snack, and it pairs well with coffee or tea. For a delightful dessert, consider serving it with a scoop of vanilla ice cream.

How to Store Moist Chocolate Pumpkin Bread

To store any leftovers, place the bread in an airtight container at room temperature. It will stay fresh for about 3–5 days. If you want to keep it longer, you can wrap it tightly and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy more!

Tips to Make Moist Chocolate Pumpkin Bread

• Make sure your butter is cooled before mixing it in to avoid cooking the egg.
• Use canned pumpkin puree for ease, but if you prefer, you can make fresh pumpkin puree from roasted pumpkin.
• Don’t overmix the batter; this will keep your bread from becoming tough.
• Feel free to swap chocolate chips for nuts or dried fruit for added texture.

Variations

If you want to get creative, try these fun variations:

• Add some spices like cinnamon or nutmeg for an extra autumn flavor.
• Use mini chocolate chips for a fun twist.
• Experiment with different types of chocolate, such as dark or white chocolate chips.

FAQs

.A Delicious Adventure Awaits

Now that you have all the steps laid out, it’s time to bake your Moist Chocolate Pumpkin Bread. The crumb is tender, the cocoa and warm spices shine, and the loaf stays moist for days. Serve it warm or at room temperature with cinnamon vanilla whipped cream, a ribbon of maple butter, a scoop of vanilla ice cream, or a drizzle of salted caramel. Coffee, chai, or a cold glass of milk make perfect partners. What would you serve with your first slice? Enjoy the baking!

Moist Chocolate Pumpkin Bread

A delicious blend of rich chocolate and sweet pumpkin, perfect for any cozy autumn day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 270

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1/4 cup Butter (melted and cooled) Make sure the butter is cooled to avoid cooking the egg.
• 1 tsp Vanilla extract
• 1 Egg
• 1/3 cup Granulated sugar
• 1/2 cup Brown sugar
• 1/2 tsp Kosher salt
• 1/2 cup Greek yogurt Can substitute with regular yogurt or sour cream.
• 1 1/2 cups Canned pumpkin puree Fresh pumpkin puree can be made from roasted pumpkin.

Dry Ingredients

• 1/2 cup Cocoa powder
• 1 cup Flour Can use gluten-free flour blend as an alternative.
• 1 tsp Baking soda

Add-ins

• 1 cup Chocolate chips Feel free to swap with nuts or dried fruit.

Method

 

Preparation

1. Preheat your oven to 180°C (350°F) and prepare a loaf pan by lining it with parchment paper.
2. In a large mixing bowl, combine pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sift in the cocoa powder. Whisk until well combined.
3. Add flour and baking soda to the mixture and stir until almost combined.
4. Gently fold in the chocolate chips until just combined, ensuring there are no lumps of flour.

Baking

1. Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the bread comes out clean.

Notes

Store leftovers in an airtight container at room temperature for about 3-5 days. For long-term storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.