Chocolate Pumpkin Bread

This chocolate pumpkin bread combines rich cocoa and warm pumpkin spices into a moist, tender loaf. Perfect for fall, it balances deep chocolate flavor with the natural sweetness of pumpkin for a comforting and crowd-pleasing treat.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 280kcal

Author: Chloe White

Cost: $3

Equipment

loaf pan (9x5-inch)
Mixing bowls
whisk
spatula
Parchment paper

Ingredients

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/2 cup chocolate chips

Instructions

Preheat oven to 350°F (175°C) and prepare a loaf pan with grease and parchment paper.
Sift together flour, cocoa powder, baking soda, baking powder, salt, and pumpkin spice.
In another bowl, whisk pumpkin puree, oil, eggs, sugars, and vanilla until smooth.
Add dry ingredients to wet ingredients and fold gently until just combined.
Fold in most of the chocolate chips, reserving some for topping.
Pour batter into prepared pan and smooth the top.
Sprinkle remaining chocolate chips over the top.
Bake for 55–60 minutes until a toothpick inserted comes out with a few moist crumbs.
Cool in pan for 15 minutes, then transfer to a rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender. Use pure pumpkin puree, not pumpkin pie filling. Let the bread cool completely before slicing to avoid a gummy texture. Store tightly wrapped for up to 3 days or freeze up to 3 months.

Nutrition