Dessert

Moist Chocolate Pumpkin Bread Recipe

ByJulian Dempsey November 2, 2025November 2, 2025

Introduction

This moist chocolate pumpkin bread is a delightful treat that combines the rich flavors of cocoa and pumpkin in a soft, tender loaf. Perfect for cozy fall mornings or an indulgent snack, it’s easy to make and sure to please chocolate lovers and pumpkin fans alike.

A chocolate loaf cake with a dark, moist texture is sliced into four thick pieces stacked slightly unevenly on a white parchment paper-lined wooden board. The top layer is dotted with shiny chocolate chips that melt slightly into the cake’s surface. Inside, the crumb is dense and dotted with more chocolate chips, showing a rich, dark brown color with a slightly rough texture. The board is placed on a white marbled texture, with some chocolate chunks and chips scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (57 g) butter, melted and cooled
1 teaspoon vanilla extract
1 large egg
1/3 cup (67 g) granulated sugar
1/2 cup (100 g) brown sugar, packed
1/2 teaspoon kosher salt
1/2 cup (120 g) Greek yogurt
1/2 cup (43 g) cocoa powder, sifted
1 1/2 cups (340 g) canned pumpkin puree
1 cup (125 g) all-purpose flour
1 teaspoon baking soda
1 cup (175 g) chocolate chips, plus extra for topping

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a standard loaf pan with parchment paper for easy removal.
Step 2: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, vanilla extract, melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder until smooth and evenly combined.
Step 3: Add the all-purpose flour and baking soda to the wet ingredients. Stir gently until the mixture is almost fully combined; avoid overmixing to keep the bread tender.
Step 4: Fold in the chocolate chips just until evenly distributed and no dry flour remains.
Step 5: Pour the batter into the prepared loaf pan, then sprinkle extra chocolate chips on top for a delicious finish.
Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the bread cool in the pan for at least 20 minutes before slicing to ensure the best texture.

Tips & Variations

For extra moisture, swap Greek yogurt for sour cream or buttermilk.
Add a teaspoon of cinnamon or pumpkin pie spice for a warm, seasonal flavor boost.
Try using dark or white chocolate chips for a different taste experience.
Use a metal loaf pan for crisper edges or a glass pan for more even baking.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

A close-up view of a chocolate loaf cake with three visible layers: the top layer is dark brown with a slightly rough texture and scattered melted chocolate chips shining on the surface; the middle and bottom layers show the soft, crumbly inside with a rich brown color and some more chocolate chips embedded, giving a moist look. The cake is placed on white parchment paper on a white marbled surface, with blurred small white and brown bowls containing ingredients in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree fresh pumpkin until smooth before measuring the same amount as canned pumpkin puree. The texture and moisture level should be similar for the best results.

Can I make this bread gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend of your choice. Ensure the blend contains xanthan gum or another binder to help maintain the bread’s structure.