There’s an undeniable magic that pumpkin brings to autumn baking, and when it meets the decadent embrace of chocolate, the result is pure culinary bliss. This easy **chocolate pumpkin bread** is a testament to that magic: incredibly soft and tender, infused with the subtle, earthy sweetness of pumpkin, warmly aromatic spices, and an abundance of rich chocolate chips. It’s the quintessential quick and straightforward autumnal bake, perfect for cozy mornings or a comforting afternoon treat alongside a steaming cup of tea or coffee.
What makes this simple recipe even more appealing is its remarkable ease. Forget about hauling out the electric mixer – you won’t need it! All that’s required are a couple of mixing bowls, a trusty kitchen whisk, and a desire to create something truly delicious. It’s the ideal project for bakers of all skill levels, delivering impressive results with minimal effort.
If you share my passion for baking with pumpkin, then this quick and simple chocolate pumpkin bread is an absolute must-try. It’s not just delicious; it’s *insanely* delicious. The batter comes together in less than 10 minutes, making it an ideal choice for a last-minute tea-time snack, a delightful after-dinner treat, or even a thoughtful homemade gift. Every slice promises a harmonious blend of seasonal flavors and rich indulgence.
Much like my beloved Pumpkin Loaf Cake or these irresistible Pumpkin Cinnamon Rolls, this chocolate chip pumpkin bread recipe is perfectly suited for savoring on a crisp autumn morning or a lazy, rainy fall afternoon. As it bakes, your kitchen will be filled with a heavenly aroma of warm spices and chocolate, setting the perfect cozy mood for the season.
Why You’ll Fall in Love with This Chocolate Pumpkin Bread
Beyond its incredible flavor, this recipe offers numerous reasons to become your new fall favorite:
- **Effortless Preparation:** No fancy equipment needed! A bowl and a whisk are your best friends here, making cleanup a breeze and the baking process stress-free.
- **Moist & Tender Texture:** Thanks to key ingredients like pumpkin puree and olive oil, this bread boasts an exceptionally moist crumb that stays fresh for days.
- **Rich, Balanced Flavor:** The subtle sweetness of pumpkin, the warmth of autumnal spices, and the deep notes of chocolate create a perfectly balanced and utterly satisfying taste profile.
- **Versatile Treat:** Enjoy it for breakfast, as a snack, dessert, or pack a slice for lunch. It’s wonderful on its own, or elevated with a spread of cream cheese or a dollop of whipped cream.
- **Perfect for Sharing:** This loaf is fantastic for potlucks, holiday gatherings, or as a heartfelt homemade gift for friends and family.
- **Seasonal Comfort:** There’s something uniquely comforting about baking with pumpkin in the fall. This recipe embodies the essence of the season, bringing warmth and joy to your home.
Essential Ingredients for the Perfect Loaf
While the ingredient list for this chocolate pumpkin bread primarily features simple kitchen cupboard staples, I’ve provided some detailed notes below to help you achieve the best possible results. I’ve also included several easy substitutions to ensure you can bake this delicious loaf, even if you’re missing an item or two.
- Flour: I recommend using self-rising flour, which conveniently includes both a leavening agent and salt, simplifying the process. If you only have plain or all-purpose flour on hand, don’t worry! Simply add 1 teaspoon of baking powder, ½ teaspoon of salt, and ¼ teaspoon of baking soda to your plain flour to achieve similar results.
- Cocoa Powder: This is what transforms our delightful pumpkin bread into a rich chocolate pumpkin bread! For the smoothest batter and to prevent any unwanted lumps, I highly recommend sifting your cocoa powder before adding it to the dry ingredients. Opt for unsweetened cocoa powder for the best depth of flavor.
- Spices: The heart of any good pumpkin bake! This recipe calls for a fragrant blend of cinnamon, nutmeg, mixed spice, and ground ginger. These warm spices complement the pumpkin beautifully. If you prefer a more convenient option, a good quality pumpkin pie spice blend can be used as a direct substitute. Adjust quantities to your personal preference for spice intensity.
- Pumpkin Puree: Ensure you use plain, store-bought canned pumpkin puree, not the pre-spiced pumpkin pie filling, which contains added sugars and spices that will alter the flavor profile of this recipe. Canned pumpkin puree is widely available in most major supermarkets, often found in the international or baking aisles. If you have the time, homemade pumpkin puree will also work wonderfully here, offering a fresher flavor.
- Soft Light Brown Sugar: This type of sugar is my secret ingredient for pumpkin recipes. It imparts a more mellow, caramel-like sweetness and adds extra moisture, contributing to the bread’s tender texture. Granulated sugar can be used as a substitute, or you can use a mixture of both for a nuanced sweetness.
- Olive Oil: The choice of oil is crucial for achieving this pumpkin bread’s wonderfully moist, light, and tender crumb. Olive oil lends a subtle fruitiness, but vegetable oil, canola oil, or melted coconut oil (ensure it’s cooled) will also work perfectly, contributing to the overall moisture without adding a strong flavor.
- Buttermilk: Buttermilk is a fantastic addition that significantly improves the texture of quick breads. Its acidity reacts with the baking soda (if using plain flour) and helps to tenderize the gluten in the flour, resulting in an incredibly soft and moist crumb. If you don’t have buttermilk, you can easily substitute it with plain yogurt or kefir. Alternatively, make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
- Chocolate Chips: The star of the show! Feel free to use milk chocolate chips, dark chocolate chips, or a delightful mixture of both, depending on your preferred level of sweetness and intensity. For a varied texture, chopped chocolate bars or chocolate chunks can also be used. Don’t be shy with the chocolate; the more the merrier!
For precise measurements and the full, detailed list of ingredients, please scroll down to the recipe card at the bottom of this post.
Step-by-Step Baking Guide
This pumpkin chocolate bread recipe is incredibly quick and simple to prepare, making it a perfect choice for bakers of all experience levels. Just follow these easy instructions below for a foolproof bake:
Step 1: Combine Dry Ingredients. In a large mixing bowl, thoroughly whisk together the flour, sifted cocoa powder, ground cinnamon, mixed spice, and ground ginger. Sifting the cocoa helps prevent lumps and ensures an even distribution of flavor. Set this bowl aside.
Step 2: Whisk Wet Ingredients. In a separate, equally large bowl, combine the pumpkin puree, soft light brown sugar, olive oil, buttermilk, and eggs. Use your whisk to combine these ingredients until they are thoroughly blended and smooth. The mixture should be well emulsified.
Step 3: Combine and Fold. Gently add the dry ingredients mixture to the bowl containing the wet ingredients. Using a spatula or wooden spoon, fold them together until *just* combined. Be careful not to overmix, as overmixing can lead to a tough bread. Once mostly combined, fold in the majority of your chocolate chips, reserving a small handful to scatter on top for an appealing finish.
Step 4: Bake to Perfection. Pour the prepared batter evenly into your greased and lined loaf pan. Scatter the reserved chocolate chips over the top of the batter. Bake in a preheated oven for approximately 50-55 minutes, or until a wooden skewer inserted into the center comes out clean (a few melted chocolate streaks are fine!). Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Hint: Create your own buttermilk substitute at home! Simply combine 60ml of regular milk with ½ teaspoon of fresh lemon juice or white vinegar. Stir gently and let it sit for 3-5 minutes until it thickens slightly and curdles. Use this homemade buttermilk as instructed in the recipe.
Creative Variations to Explore
This chocolate pumpkin bread recipe is wonderfully versatile, allowing for numerous delicious twists and modifications to suit your taste or dietary needs. Get creative and make it your own!
- Gluten-Free Chocolate Pumpkin Bread: Easily adapt this recipe by swapping out the regular self-rising flour for a good quality gluten-free self-rising flour blend. Ensure your chosen blend already contains xanthan gum, or add ½ teaspoon if it doesn’t, to achieve the best texture.
- Vegan Pumpkin Bread with Chocolate: Making this recipe vegan is simple. Replace the dairy buttermilk with a vegan version (such as almond or soy buttermilk) or use an equal amount of plain, unsweetened vegan yogurt. For the eggs, add an extra 4 tablespoons of pumpkin puree to the wet ingredients, which will help bind the mixture and add moisture.
- Double the Chocolate Decadence: For true chocolate lovers, elevate the indulgence! Consider adding a luscious layer of chocolate spread (like Nutella or a homemade chocolate ganache) swirled into the middle of the batter before baking, or drizzled generously on top after cooling. A simple chocolate glaze also makes for a fantastic finish.
- Chocolate Pumpkin Muffins: Transform this delightful loaf into individual muffins! Divide the batter evenly into a 12-cup muffin tin lined with paper cases. Reduce the baking time significantly to 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Add a Nutty Crunch: Introduce a delightful textural contrast and nutty flavor by folding in a handful (about ½ cup) of chopped nuts into the cake batter. Toasted hazelnuts, walnuts, or pecans are all excellent choices that complement the pumpkin and chocolate beautifully.
- Dazzling Glazes or Frostings: While chocolate chips on top are always a winner, consider topping your cooled bread with a decorative glaze or frosting. A simple vanilla glaze, a spiced glaze (like this Glazed Pumpkin Spice Bread recipe suggests), or a classic cream cheese frosting would add another layer of flavor and elegance.
Storage and Freezing Guidelines
Proper storage is key to keeping your homemade chocolate pumpkin bread fresh and delicious for as long as possible. Follow these tips to enjoy your bake days after it’s made:
To store this easy chocolate pumpkin loaf cake, allow it to cool completely to room temperature. Once cooled, place it in an airtight container or wrap it tightly with plastic wrap (clingfilm) to prevent it from drying out. Stored this way, it will remain wonderfully moist and flavorful for up to 4 days at room temperature.
For longer preservation, this pumpkin bread freezes exceptionally well for up to 1 month. To freeze, ensure the bread has cooled completely. Wrap the entire loaf in a double layer of clingfilm or aluminum foil, then place it into a freezer-safe bag or container. You can also pre-slice the loaf and freeze individual slices, which makes thawing and enjoying a single portion incredibly convenient. When you’re ready to enjoy, simply thaw the bread (or individual slices) at room temperature. For a “freshly baked” experience, you can gently warm thawed slices in the microwave or a toaster oven.
Chef’s Top Tip for Flavor Swaps
While pumpkin is the star here, this recipe is incredibly adaptable and works beautifully with other seasonal produce! Butternut squash puree or delicata squash puree make delicious and equally moist swaps for pumpkin. These squashes offer a similar texture and a slightly different, yet equally appealing, sweet and earthy flavor profile. Another fantastic alternative is using cooked and mashed sweet potato instead of pumpkin puree. Sweet potato will lend a wonderfully vibrant color and a naturally sweeter taste, making for a unique and equally satisfying loaf. Don’t be afraid to experiment with these delicious seasonal variations!
Frequently Asked Questions (FAQ)
A soggy or gummy bottom is usually a sign of under-baking. This chocolate pumpkin loaf typically requires about an hour to bake thoroughly. I usually begin checking for doneness around the 50-minute mark. Always adhere to the recommended baking times in the recipe card, but more importantly, test the doneness by inserting a wooden skewer or toothpick into the very center of the bread. It should come out clean, without any wet batter attached. A few streaks of melted chocolate from the chocolate chips are perfectly normal and acceptable.
A bland taste is most commonly due to alterations in the ingredient proportions. Baking, especially with quick breads, is a science, and even small changes can impact the final flavor. Ensure you stick to the recipe precisely: do not reduce the specified amount of sugar (it’s crucial for both sweetness and moisture), use the exact amounts of salt and spices, and avoid substituting key flavor components without understanding their impact. Quality of ingredients also plays a role, so use fresh spices and good quality cocoa.
Several factors can contribute to a dry pumpkin bread. Firstly, different types of flour can absorb varying amounts of liquid; if your flour is particularly absorbent, it might lead to a drier bake. Secondly, an oven temperature that is too high, or baking for too long, will inevitably dry out your chocolate pumpkin bread. To remedy this in future bakes, you can try adding a touch more liquid to the batter (an extra tablespoon or two of buttermilk or pumpkin puree) or slightly reducing the amount of flour by 1-2 tablespoons. Always use an oven thermometer to ensure your oven is baking at the correct temperature.
Absolutely! Freshly made pumpkin puree can be used as a delicious alternative to canned. To make it, roast or steam chunks of pumpkin until very tender, then blend until smooth. Ensure the homemade puree is completely cooled and has been drained of any excess water to avoid making the batter too wet. The consistency should be similar to that of canned pumpkin puree.
Beyond the skewer test, look for visual cues: the top of the loaf should be golden brown and domed, and the sides should be pulling away slightly from the edge of the pan. Gently press the top of the bread; it should spring back. If it feels soft and doughy, it needs a few more minutes in the oven.
Don’t forget to pin this delightful recipe to your favorite boards and save it for later! You can use the convenient pin button located on the recipe card below or on any of the beautiful photos throughout this post.
We love hearing from you! If you try this recipe, or any other recipe from Anna Banana, please take a moment to rate it and/or leave us a comment. Your feedback is invaluable to us and helps other readers who are considering making the recipe.
📖 Recipe
Pin Recipe
Chocolate Pumpkin Bread
Quick and easy chocolate pumpkin bread. Soft, moist, and tender pumpkin bread with heaps of rich chocolate flavor!
Equipment
- 1 lb loaf tin
- Baking paper
- 2 large mixing bowls
- Whisk
Ingredients
- 165 g self-rising flour
- 50 g cocoa powder (sifted)
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ¼ teaspoon ground ginger
- 250 g pumpkin puree (NOT pumpkin pie filling)
- 125 g soft light brown sugar
- 120 ml olive oil (or vegetable oil)
- 60 ml buttermilk (room temperature)
- 2 large eggs
- 150 g chocolate chips (milk or dark, or both)
Note: This recipe uses metric grams for accuracy. US customary conversions are provided in the printable recipe, but have not been tested by the author.
Instructions
- Preheat your oven to 170°C (340°F). Lightly grease a 1 lb loaf tin and line it with a strip of baking paper, ensuring some overhang on the longer sides for easy removal. Set aside.
- In a large bowl, combine the self-rising flour, sifted cocoa powder, ground cinnamon, mixed spice, and ground ginger. Whisk them together until well combined.
- In a separate large bowl, whisk together the pumpkin puree, soft light brown sugar, olive oil, room temperature buttermilk, and eggs until smooth and thoroughly blended.
- Pour the dry ingredients mixture into the bowl with the wet ingredients. Using a spatula or wooden spoon, gently fold until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Fold in 100g of the chocolate chips into the batter.
- Pour the batter evenly into the prepared loaf pan. Scatter the remaining 50g of chocolate chips over the top of the batter.
- Bake for 50-55 minutes, or until the bread is well-risen and a wooden skewer or toothpick inserted into the center comes out clean (a few melted chocolate smudges are fine).
- Remove the loaf from the oven and let it cool in the baking tin for 10-15 minutes. Use the overhanging baking paper to gently lift the bread out of the tin and transfer it to a wire rack. Allow it to cool for another 10-15 minutes before slicing and serving. For best results, let it cool completely before slicing for cleaner cuts, though it’s undeniably delicious warm!
Notes
Storage: This chocolate pumpkin bread can be stored at room temperature for up to 4 days. Keep it in an airtight container or wrap it tightly in plastic wrap (clingfilm) to maintain its moisture and prevent it from drying out.
Freezing: This pumpkin bread is suitable for freezing for up to 1 month. To freeze, ensure the bread has completely cooled. Wrap the loaf in a double layer of plastic wrap/clingfilm and then a layer of aluminum foil, or place it in a freezer-safe bag. Place it in the freezer. You can also slice it and freeze individual slices for convenience. Thaw at room temperature before serving.
Nutrition
Serving: 25g | Calories: 397kcal | Carbohydrates: 49g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 179mg | Potassium: 285mg | Fiber: 4g | Sugar: 28g | Vitamin A: 4945IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
Did you make this?
Tell me how you like it! Leave a comment below or snap a picture and tag @anna_wierzbinska on Instagram. I absolutely love seeing your delicious creations!
This recipe was originally published in October 2017. It has been updated with new photos, a revised recipe, and additional tips in September 2023 for an even better baking experience.