Super Moist Chocolate Pumpkin Bread

Why You’ll Love This Recipe

I love this recipe because it combines wholesome ingredients with decadent taste. The pumpkin keeps the bread soft and tender, the spices add warmth, and the chocolate pieces melt into gooey pockets of flavor. I also like that it’s gluten-free and lightly sweetened, making it a treat I can enjoy without feeling too heavy. It’s perfect for breakfast, an afternoon snack, or even dessert.

Ingredients

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

1 1/2 cup gluten-free flour
1/2 cup granulated monk fruit
4 scoops hot cocoa collagen powder
1/2 cup chocolate pancake mix
2 tsp pumpkin spice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 whole eggs
1 cup pumpkin puree
3/4 cup sour cream
1/4 cup coconut oil, melted
2 tsp vanilla extract
2 chopped chocolate bars
1/3 cup chopped pecans

Topping:
1 cup powdered monk fruit
2 tbsp sugar-free maple syrup

Directions

1. I preheat the oven to 350°F (177°C) and line a loaf pan with parchment paper.

2. In a large bowl, I whisk together gluten-free flour, chocolate pancake mix, pumpkin spice, baking powder, baking soda, and salt.

3. In another bowl, I whisk eggs, pumpkin puree, sour cream, melted coconut oil, vanilla, monk fruit sweetener, and collagen powder until smooth.

4. I gently fold the dry ingredients into the wet mixture until just combined.

5. I stir in chopped chocolate bars and pecans.

6. I pour the batter into the prepared loaf pan and bake for about 60 minutes, until a toothpick inserted in the center comes out clean.

7. While it bakes, I mix powdered monk fruit with maple syrup to make the glaze.

8. Once the bread cools, I drizzle the glaze on top before slicing and serving.

Servings and Timing

This recipe makes about 8 slices. Prep time is 15 minutes, baking takes 60 minutes, and cooling takes about 15 minutes, for a total of 1 hour and 30 minutes.

Variations

Sometimes I replace the chocolate bars with sugar-free chocolate chips for even distribution. For a nuttier flavor, I swap pecans for walnuts or almonds. If I want extra spice, I add more cinnamon or nutmeg. I’ve also tried skipping the glaze and instead dusting the loaf with cocoa powder for a more rustic finish.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. For longer storage, I wrap slices individually and freeze for up to 2 months. To reheat, I warm slices in the microwave for 20 seconds or toast them lightly for a warm, comforting treat.

FAQs

Can I make this recipe dairy-free?

Yes, I replace sour cream with dairy-free yogurt or coconut cream.

Can I use regular flour instead of gluten-free?

Yes, all-purpose flour works just as well in this recipe.

Do I need the collagen powder?

No, I can skip it, but it adds protein and extra richness.

Can I make this into muffins?

Yes, I bake them in muffin tins for 20–25 minutes.

How do I know when the bread is done?

I check with a toothpick—it should come out clean or with just a few moist crumbs.

Can I make it sweeter?

Yes, I add a few tablespoons of coconut sugar or honey for extra sweetness.

Can I skip the glaze?

Yes, the bread is delicious plain, but the glaze adds a lovely touch.

What type of pumpkin puree should I use?

I use pure pumpkin puree, not pumpkin pie filling.

Can I make it nut-free?

Yes, I skip the pecans or replace them with pumpkin seeds.

How do I keep the bread moist?

I don’t overbake it, and I store it wrapped tightly to lock in moisture.

Conclusion

Super Moist Chocolate Pumpkin Bread is one of my favorite loaves because it’s rich, spiced, and satisfying without being overly heavy. With its tender texture, gooey chocolate, crunchy pecans, and sweet glaze, every slice feels like a treat. Whether I serve it for breakfast, a snack, or dessert, it always brings comfort and indulgence to the table.