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This Chocolate Pumpkin Bread is a rich, moist quick bread that’s full of warm fall flavors with double-chocolate indulgence. Pumpkin purée adds that fall vibe, and keeps it soft and tender, while cocoa powder and espresso powder deepen the chocolate flavor. Each slice is dotted with melty chocolate chips, making this the ultimate cozy treat for pumpkin season.
Table of Contents
Easy Fall Bread Recipe
This Chocolate Pumpkin Loaf comes together easily in one bowl and bakes up into a beautiful, chocolatey loaf with pumpkin spice aromas that fill your kitchen while it bakes.
My Maple Chocolate Chip Pumpkin Bread recipe is another great fall bread!
Why You’ll Love This Pumpkin Chocolate Bread Recipe
- Moist and flavorful – pumpkin puree and a little oil ensures the loaf stays tender.
- Chocolate lover’s dream – cocoa powder, espresso, and chocolate chips give deep, rich chocolate flavor.
- Perfect for fall – pumpkin pie spice and cinnamon make it cozy and seasonal.
- Easy to make – all mixed in one bowl with simple pantry ingredients.
- Freezer-friendly – bakes up beautifully and stores well for later.
Whether you’re baking for a fall gathering, a weekend breakfast, or just because you’re craving something sweet, this bread is a perfect choice.
Ingredients for Chocolate Pumpkin Bread
For exact amounts, see the recipe card below.
- Eggs
- Oil
- Vanilla Extract
- Sugar
- Pumpkin Puree
- All-Purpose Flour
- Baking Powder
- Salt
- Cocoa Powder
- Instant Espresso Powder
- Cinnamon
- Pumpkin Pie Spice
- Chocolate Chips
How to Make Chocolate Pumpkin Bread
- Preheat your oven to 350°F. Spray a 9x5x3-inch loaf pan with cooking spray or grease with butter.
- In a large mixing bowl, whisk together the eggs, oil, and vanilla until well combined.
- Add the sugar and pumpkin puree, whisking until smooth.
- Sift the flour, baking powder, salt, cocoa powder, espresso powder, cinnamon, and pumpkin pie spice directly into the wet ingredients. Mix until just combined—don’t overmix.
- Fold in ¾ of the chocolate chips.
- Transfer the batter to the prepared pan, spreading it evenly. Sprinkle the remaining chocolate chips over the top.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean of batter (it may have melted chocolate on it).
- Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Slice into 10 pieces and enjoy!
Pumpkin Bread Recipe Tips
- For an extra chocolate boost, use dark chocolate chips instead of semi-sweet.
- Don’t skip the espresso powder – it enhances the chocolate flavor (but doesn’t make the bread taste like coffee).
- Make sure not to overmix the batter, which can make the bread dense.
- Best oil to use: Vegetable or canola work best; melted coconut or light olive oil will also work. Avoid butter, which can make the bread denser.
Chocolate Pumpkin Bread Storage
- Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. Keeps well for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature or warm a slice before serving for best flavor.
- Freezer: Wrap the whole loaf or individual slices in plastic wrap, then foil, or place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or microwave slices for 20–30 seconds to warm.
More Easy Fall Desserts
Easy Pumpkin Trifle
Mini Pumpkin Cheesecakes
Crescent Roll Apple Dumplings
S’mores Bars Recipe
Caramel Apple Poke Cake
If you bake up a loaf of this wonderful Chocolate Pumpkin Bread, let me know! You can leave a comment with a star rating below. I’d love to hear from you!
Chocolate Pumpkin Bread
Ingredients
- 2 large Eggs
- ½ cup Oil (neutral – vegetable or canola)
- 2 teaspoons Vanilla
- 1 cup Sugar
- 1 15-ounce can Pumpkin Puree (not pie filling)
- 2 cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Cocoa Powder
- 2 teaspoons Instant Espresso Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 2 cups Semi-Sweet Chocolate Chips
Instructions
Prep
- Gather everything you'll need together. Preheat oven to 350°F. Spray a 9”x5”x3” loaf pan with cooking spray, or grease it well with butter.
Mix Wet Ingredients
- In a large mixing bowl, add the eggs, oil, and vanilla. Whisk until well combined.
- Add the sugar and pumpkin puree and mix well.
Sift In Dry Ingredients
- Add the flour, baking powder, salt, cocoa powder, espresso powder, cinnamon, and pumpkin pie spice to a sifter and sift directly into the bowl of wet ingredients. Mix just to combine, but don’t overmix.
- Fold in ¾ of the chocolate chips.
- Transfer the batter to the prepared 9x5x3-inch loaf pan and spread it evenly. Then sprinkle the remaining chocolate chips over the top.
Bake
- Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean of batter (though it may have melted chocolate on it).
Cool & Serve
- Let cool in the pan for 10 minutes, then remove the loaf from the pan and continue to cool on a wire rack to your preferred temperature.
Notes
Storage
-
- Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. Keeps well for up to 3 days.
-
- Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature or warm a slice before serving for best flavor.
-
- Freezer: Wrap the whole loaf or individual slices in plastic wrap, then foil, or place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or microwave slices for 20–30 seconds to warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Chocolate Bread FAQ
Yes! Just make sure it’s cooked, well-drained, and mashed until smooth. You’ll need about 1 ¾ cups to replace the 15-ounce can.
No, it’s optional—but it really enhances the chocolate flavor without making the bread taste like coffee.
Absolutely! Once cooled, wrap the whole loaf or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature or warm slices in the microwave.
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
Neutral oils like vegetable or canola are ideal. Melted coconut oil adds subtle richness, and light olive oil works too. Avoid using butter as a direct substitute, as it can make the bread denser.
I think so! Letting the bread rest overnight allows the flavors to meld, making it even more moist and flavorful.
