This warm Pumpkin Chocolate Bread is a cozy treat that beautifully combines sweet pumpkin and rich chocolate. It’s moist and full of fall flavors that just scream comfort!
Every bite of this bread is like a warm hug! I love having it with a cup of tea. It’s perfect for breakfast or as a sweet snack—who says you can’t have chocolate anytime? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is great for this recipe. If you want a healthier option, you could use whole wheat flour. It adds a nutty flavor but might make the bread a bit denser.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you’re looking for a chocolatey taste without too much bitterness, consider using Dutch-process cocoa.
Pumpkin Puree: Always use canned pumpkin puree rather than pumpkin pie filling, as the filling has added sugars and spices. You can substitute with homemade puree if you have fresh pumpkins to cook and mash.
Vegetable Oil: This keeps the bread moist. If you prefer, you could swap it with melted coconut oil or even applesauce for a lighter version.
Buttermilk: Buttermilk adds moisture and richness. If you don’t have it, mix ½ cup of milk with 1 tsp of vinegar and let it sit for 5 minutes—it works perfectly!
Chocolate Chips: I love using semisweet chocolate chips, but feel free to try dark or milk chocolate if that’s what you enjoy. You can also use chocolate chunks for a fun texture!
How Do I Ensure My Pumpkin Chocolate Bread Stays Moist?
Keeping this bread moist relies on a few key techniques. Mixing properly and using the right ingredients can make all the difference.
- Be careful not to overmix once you combine wet and dry ingredients. Mix until just combined—this helps keep the bread tender.
- Adding buttermilk contributes to a softer texture. Ensure your ingredients are at room temperature for better mixing.
- Check for doneness by inserting a toothpick. It should come out with a few moist crumbs but not wet batter.
- If you notice the top browning too quickly, tent it with foil about halfway through the baking time.
Following these tips will help you achieve a beautifully moist and delicious Pumpkin Chocolate Bread every time!
Make Delicious Pumpkin Chocolate Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or substitute with ½ cup milk + 1 tsp vinegar, let sit for 5 minutes)
Additions:
- 1 cup semisweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This tasty Pumpkin Chocolate Bread will take you about 15 minutes to prepare and around 60-70 minutes to bake. You’ll spend a little more time cooling it before slicing, so keep that in mind. All in all, it’s about an hour and a half until you get to enjoy a warm, chocolatey loaf!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, grease and flour your 9×5-inch loaf pan or line it with parchment paper to make it easy to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This will help distribute the ingredients evenly.
3. Blend the Wet Ingredients:
In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix everything together until it’s smooth and well combined.
4. Combine the Mixtures:
Now, alternately add the dry ingredients to the pumpkin mixture along with the buttermilk, starting and ending with the dry ingredients. This will keep the batter moist. Mix gently until just combined, being careful not to overmix.
5. Add Chocolate Chips:
Gently fold in 1 cup of chocolate chips to the batter. You want to evenly distribute the chocolate, so it’ll be delicious in every bite!
6. Prepare for Baking:
Pour half of the batter into the prepared loaf pan. Then, spoon the remaining batter over it. Use a knife to lightly swirl the two batters together for a pretty marbled effect.
7. Top with More Chocolate:
Sprinkle additional chocolate chips on top for an extra chocolaty goodness!
8. Bake the Bread:
Place the loaf pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Every oven is different, so keep an eye on it as it bakes!
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes, and then transfer it to a wire rack to cool completely. This helps keep it moist and prevents it from becoming soggy.
10. Serve and Enjoy!
After it cools, slice the bread and enjoy your deliciously moist Pumpkin Chocolate Bread! Perfect for warm fall days, or any time you crave something sweet and comforting!
This delightful bread combines the warmth of pumpkin and the richness of chocolate, making it a perfect treat for any occasion. Enjoy every delicious bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth. You’ll need about 1 cup of fresh pumpkin, which usually comes from about a small to medium-sized pumpkin.
What Can I Substitute for Vegetable Oil?
If you prefer, you can use melted coconut oil or applesauce as a substitute. Both will keep the bread moist, with applesauce giving a slightly lighter texture.
How Do I Store Leftover Pumpkin Chocolate Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice and freeze it, then thaw as needed.
Can I Add Nuts or Other Mix-ins?
Absolutely! Feel free to add nuts like walnuts or pecans, or even dried fruits like raisins. Just keep the total volume of mix-ins around 1-1.5 cups to ensure proper baking. Enjoy experimenting!