Chocolate Pumpkin Bread

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, super moist, and perfect for any time of day. The pumpkin puree keeps the bread tender without needing too much oil, while the cocoa powder and chocolate chips bring a wonderful richness. It’s a healthier twist on classic chocolate bread that still tastes indulgent. Plus, my kitchen smells amazing while it bakes — warm, cozy, and full of fall vibes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups flour (180g) (For keto version, see above)
1/3 cup cocoa powder (27g)
2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder (10g)
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup sugar (150g)
1 cup pumpkin puree (240g)
1/4 cup water (80g)
1/4 cup oil or almond butter (or additional pumpkin for low fat) (50g)
1/2 cup mini chocolate chips (optional)
2 tsp pure vanilla extract (10g)
1/2 tsp ground cinnamon (optional)

Directions

I start by preheating the oven to 350°F and greasing a 9×5-inch loaf pan, or lining it with parchment paper for easy removal. In a large mixing bowl, I whisk together all the dry ingredients — flour, cocoa powders, baking powder, baking soda, salt, sugar, and cinnamon if I’m using it.

In another bowl, I combine the pumpkin puree, water, oil or almond butter, and vanilla extract. Then I add the wet ingredients to the dry mixture and stir until everything is just combined into a smooth, thick batter.

I spread the batter evenly into the prepared loaf pan and, if I’m feeling extra chocolatey, I sprinkle mini chocolate chips over the top. I bake it for about 40 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top starts to brown too quickly, I cover it loosely with foil and continue baking until the center is set. Once baked, I let the loaf cool completely before slicing — though I admit, it’s hard to wait! I’ve found it tastes even better the next day after the flavors have deepened.

Servings and Timing

This recipe makes 12 slices and takes about 40 minutes total to bake, with a few minutes of prep time beforehand.

Variations

Sometimes I add chopped walnuts or pecans for extra crunch. If I’m in the mood for spice, I mix in a little nutmeg or ginger with the cinnamon. For a lower-fat version, I replace the oil with more pumpkin puree. I’ve also made a keto-friendly version by swapping the flour for almond flour and the sugar for a low-carb sweetener. If I want to make it extra special, I swirl a spoonful of almond butter or cream cheese through the batter before baking.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I wrap individual slices in plastic wrap and freeze them for up to 2 months. When I’m ready to enjoy a slice, I warm it in the microwave for 10–15 seconds — it tastes just like it’s freshly baked.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, I often use homemade pumpkin puree. I just make sure it’s smooth and not too watery.

Can I make this bread gluten-free?

Absolutely, I substitute the flour with a 1:1 gluten-free baking mix.

Can I reduce the sugar?

Yes, I sometimes cut the sugar to ½ cup, and it’s still deliciously sweet.

Can I use applesauce instead of oil?

Yes, unsweetened applesauce works great as a lighter substitute for oil.

How do I know when the bread is done?

I check by inserting a toothpick into the center — it should come out mostly clean with a few moist crumbs.

Can I make muffins with this batter?

Yes, I pour the batter into a lined muffin tin and bake for 18–20 minutes instead.

Do I have to use Dutch cocoa powder?

No, regular unsweetened cocoa powder works fine. Dutch cocoa just gives a richer flavor.

Can I add protein powder?

Yes, I replace a few tablespoons of flour with protein powder to boost the protein content.

How do I keep the bread moist?

I make sure not to overbake it and store it tightly covered once cooled.

Can I skip the chocolate chips?

Of course — it’s still full of chocolate flavor even without them.

Conclusion

This Chocolate Pumpkin Bread is one of my go-to fall recipes — simple, comforting, and perfectly sweet. I love how it brings together the richness of chocolate and the smooth warmth of pumpkin in every bite. Whether I serve it for breakfast, an afternoon snack, or dessert, it always feels like a cozy, wholesome treat that everyone enjoys.