Chocolate Pumpkin Bread

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Chocolate Pumpkin Bread is a beautiful mash-up of chocolate and pumpkin, swirled together for a flavor-packed quick bread. This fall treat is both moist and melt-in-your mouth delicious and makes a great gift too!

Bread is my jam, so to speak, and I’ve got lots of variety for you to choose from. Try my Cinnamon Swirl Banana Bread, the super moist Chocolate Banana Zucchini Bread, or my momma’s famous Easy Banana Bread!

The sliced chocolate pumpkin bread.

Pumpkin Everything

While I’m not all that crazy about Halloween (GASP!), I’m a BIG fan of fall and everything – I mean every little thing – about pumpkin season! I love that the weather is finally cooling off here in Texas, and that we can open our windows during parts of the day to let that cooler air in. It’s also my birthday (and blog bday) month so that’s pretty cool too!

Let’s talk about pumpkin recipes! We’ve got the Best Pumpkin Cake with Cream Cheese Frosting, an amazing Pumpkin Streusel Cake, and for portion control, how about some Pumpkin Chocolate Chip Muffins?

AND…drum roll please. You really MUST try these Pumpkin Spice Sugar Cookies too, because they have that pumpkin flavor while keeping a wonderful non-cakey texture. For a “cakey” pumpkin cookie (LOL!), my Iced Pumpkin Cookies are a huge hit too!

How could I forget about the most important pumpkin recipe? THIS one! Pumpkin meets chocolate in this mash-up, and it’s moist and beautiful, with hints of both pumpkin and chocolate, and you really won’t be able to stop at just one slice. Trust me, friends!

The chocolate pumpkin bread in a pan.

Ingredients Used

  • Pumpkin – A cup of pumpkin puree is required.
  • Eggs – Just two large eggs.
  • Vanilla – I used vanilla extract but vanilla paste would be great too!
  • Sugar – A combo of brown sugar and granulated sugar is the perfect balance.
  • Oil – Canola oil adds to the moistness of this bread. You could substitute melted butter as well.
  • Flour – All-purpose flour keeps the bread light.
  • Salt – Kosher salt is my go-to.
  • Baking Powder & Baking Soda – The leavening ingredients.
  • Cinnamon & Pumpkin Pie Spice -Those fall spices that I use constantly!
  • Cocoa Powder – Some unsweetened cocoa powder will help create that swirl.
  • Chocolate Chips – Just a handful of chocolate chips needed. Feel free to skip them, or use more!

How to make the best Chocolate Pumpkin Bread

Step 1
Combine wet ingredients. In a mixing bowl, combine the pumpkin puree, eggs, vanilla, brown sugar, granulated sugar, and canola oil. Whisk until very well combined.

Step 2
Add dry ingredients. To the bowl, add the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Do NOT add cocoa powder YET. Mix.

Step 3
Add cocoa powder to part of the mixture. Remove about one cup of the pumpkin batter to a separate bowl. Add cocoa powder and mix well. The mixture will be thick.

Step 4
Layer. Spoon about 2/3 of the pumpkin batter to a prepared loaf pan (coated with baking spray). Then add the chocolate mixture on top. Finally, add the remaining pumpkin batter and use a knife to carefully swirl some of the layers together. Top with some chocolate chips.

The batter ready to bake.

Step 5
Bake. Bake the bread in a 350 degree preheated oven for approximately 38 – 40 minutes, or until a toothpick comes out clean in the center. It’s ok for it to be a little tiny bit gooey in the center.

Step 6
Cool. Let the bread sit in the pan for about 10 minutes before removing. To remove, carefully use a knife to run it around the edges of the bread, making sure nothing is sticking to the sides. Then use your hands to catch the loaf as you tip it out on to a cooling rack. This will prevent the chocolate chips from getting crushed!

Step 7
EAT! My favorite step! Enjoy this chocolate pumpkin bread with a friend and a cup of coffee. I recommend my Cozy Caramel Lattes or my Pumpkin Foam Cold Brew!

Stack of pumpkin bread.

Frequently Asked Questions

What kind of canned pumpkin should I buy?

Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.

Is pumpkin puree healthy?

Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.

Why does my bread sink in the middle?

Quick breads will occasionally sink in the middle after baking. This can happen for a variety of reasons, but I don’t let it bother me. We tend to like ours a little gooey in the center so I occasionally underbake it just a bit. You can try baking for longer, but it may still sink. (If you look at my photos, the one in the pan hasn’t sunk. But if you look at the others, it has sunk slightly.)

Let’s make pumpkin EVERYTHING! 🙂

Four slices of chocolate pumpkin bread.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A loaf of pumpkin bread in a pan.

Chocolate Pumpkin Bread

Chocolate Pumpkin Bread is a beautiful mash-up of chocolate and pumpkin, swirled together for a flavor-packed quick bread. This fall treat is both moist and melt-in-your mouth delicious and makes a great gift too!
5 from 1 vote
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: chocolate pumpkin bread
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 8 servings
Calories: 290kcal
Author: Sue Ringsdorf

Ingredients

  • 1 cup pumpkin
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup chocolate chips

Instructions

  • In a mixing bowl, combine the pumpkin puree, eggs, vanilla, brown sugar, granulated sugar, and canola oil.
  • To the bowl, add the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Do NOT add cocoa powder YET. Stir with a spoon. Do not over-mix.
  • Remove about one cup of the pumpkin batter to a separate bowl. Add cocoa powder and mix well. The mixture will be thick.
  • Spoon about 2/3 of the pumpkin batter to a prepared loaf pan (coated with baking spray). Then add the chocolate mixture on top. Finally, add the remaining pumpkin batter and use a knife to carefully swirl some of the layers together. Top with some chocolate chips.
  • Bake the bread in a 350 degree preheated oven for approximately 38 – 40 minutes, or until a toothpick comes out clean in the center. It’s ok for it to be a little tiny bit gooey in the center. (That's the way we like ours.)
  • Let the bread sit in the pan for about 10 minutes before removing. To remove, carefully use a knife to run it around the edges of the bread, making sure nothing is sticking to the sides. Then use your hands to catch the loaf as you tip it out on to a cooling rack. This will prevent the chocolate chips from getting crushed!
  • Slice and enjoy!

Notes

Why does my bread sink in the middle?
Quick breads will occasionally sink in the middle after baking. This can happen for a variety of reasons, but I don’t let it bother me. We tend to like ours a little gooey in the center so I occasionally underbake it just a bit. You can try baking for longer, but it may still sink. (If you look at my photos, the one in the pan hasn’t sunk. But if you look at the others, it has sunk slightly.)

Nutrition

Calories: 290kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 309mg | Potassium: 175mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1316IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

3 Comments

  1. All the good stuff right here!

  2. Judy Buerkle says:

    Love this! I’ve never ventured off the beaten path of plain pumpkin bread but this is a game changer. Such a great combination of flavors.

    1. Suebee Homemaker says:

      Hi Judy! I’m so glad you tried this bread! Thanks for your feedback!

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