Chocolate Pumpkin Bread

5 from 3 votes

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!

Course Bread

Cuisine American

Keyword chocolate pumpkin bread

Prep Time 20

Cook Time 38

Total Time 58

Servings 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.
1 cup pumpkin, 2 large eggs, 2 teaspoons vanilla, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/3 cup 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.
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
Remove about one cup of the pumpkin batter to a separate bowl. Add cocoa powder and mix well. The mixture will be thick.
1/4 cup unsweetened cocoa powder
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.
1/4 cup 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