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Moist Chocolate Pumpkin Bread Recipe

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3.9 from 122 reviews

This Moist Chocolate Pumpkin Bread is a deliciously rich and tender dessert perfect for autumn or any time you crave a sweet, chocolatey treat. Combining the flavors of cocoa, pumpkin puree, and chocolate chips, it yields a moist texture with a subtle hint of spice and sweetness. Ideal for breakfast, snack, or dessert, this loaf is easy to prepare and bakes to perfection in under an hour.

  • Total Time: 60-70 minutes
  • Yield: 10 servings

Ingredients

Wet Ingredients

  • 1/4 cup Butter (melted and cooled)
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1/2 cup Greek yogurt
  • 1 1/2 cups Canned pumpkin puree

Dry Ingredients

  • 1/3 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Cocoa powder
  • 1 cup Flour
  • 1 tsp Baking soda

Add-ins

  • 1 cup Chocolate chips
  • Extra chocolate chips for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, and egg. Whisk together until smooth and well combined.
  3. Add Sugars and Cocoa Powder: Add the granulated sugar, brown sugar, and sift in the cocoa powder. Whisk the mixture again until fully incorporated and smooth.
  4. Incorporate Dry Ingredients: Add the flour and baking soda to the wet mixture. Stir gently just until the ingredients are almost combined, ensuring not to overmix to keep the bread tender.
  5. Fold in Chocolate Chips: Add the chocolate chips into the batter and fold them in carefully until there are no visible lumps of flour left in the batter.
  6. Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top for a delicious finishing touch.
  7. Bake Until Done: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  8. Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use canned pumpkin puree for best texture and flavor; homemade pumpkin puree can be used but ensure it’s well drained.
  • For a dairy-free variation, substitute Greek yogurt with a non-dairy yogurt and butter with coconut oil.
  • Do not overmix the batter to ensure the bread stays moist and tender.
  • Chocolate chips on top add extra gooeyness and visual appeal but can be omitted if preferred.
  • Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 2 months.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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