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Moist Chocolate Pumpkin Bread Recipe

★★★★★

4.4 from 70 reviews
  • Author: Julian
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This Moist Chocolate Pumpkin Bread is a rich and decadent treat perfect for fall or any time you crave a deliciously moist and chocolatey quick bread. Made with canned pumpkin puree, cocoa powder, Greek yogurt, and chocolate chips, this bread combines the flavors of pumpkin and chocolate into a tender, flavorful loaf that’s perfect for breakfast, snack, or dessert. The recipe bakes in under an hour and requires simple pantry staples.

Ingredients

Scale

Wet Ingredients

  • 1/4 cup (57 g) butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups (340 g) canned pumpkin puree
  • 1/2 cup (120 g) Greek yogurt

Dry Ingredients

  • 1/3 cup (67 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1/2 cup (43 g) cocoa powder, sifted
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking soda

Add-ins

  • 1 cup (175 g) chocolate chips, plus extra for topping

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (180°C) and line a standard loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, Greek yogurt, vanilla extract, melted and cooled butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder until the mixture is smooth and evenly combined.
  3. Incorporate Dry Ingredients: Add the all-purpose flour and baking soda to the wet ingredients. Gently mix until the batter is almost fully combined, being careful not to overmix to keep the bread tender.
  4. Fold in Chocolate Chips: Stir in 1 cup of chocolate chips by folding the batter carefully until the chips are evenly distributed and no dry flour patches remain.
  5. Fill Pan and Bake: Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top to add extra chocolate flavor and an attractive finish. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  6. Cool Before Slicing: Allow the bread to cool in the pan for at least 20 minutes. This resting time ensures the bread sets properly and slices cleanly without crumbling.

Notes

  • Make sure the melted butter is cooled before adding to prevent cooking the egg.
  • Sift the cocoa powder before mixing to avoid lumps and ensure a smooth batter.
  • Do not overmix the batter once the flour is added to keep the bread moist and tender.
  • Use parchment paper in your loaf pan for easy removal and clean-up.
  • Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs but no raw batter.
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: chocolate pumpkin bread, pumpkin bread recipe, moist pumpkin bread, chocolate chip pumpkin loaf, fall baking, quick bread, autumn snack

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Find it online: https://juliandempsey.com/moist-chocolate-pumpkin-bread-recipe/