Quick Answer: Moist Chocolate Pumpkin Bread combines pure pumpkin puree, cocoa powder, chocolate chips, and warm fall spices in one tender, rich loaf. Pumpkin helps keep the bread soft and moist, while chocolate gives it a deeper, dessert-like flavor.
It is beginner-friendly, easy to customize, and freezes well for up to 3 months.
❤️ Why You’ll Love This Chocolate Pumpkin Bread
- Extra moist: Pumpkin puree and Greek yogurt help create a soft texture.
- Rich chocolate flavor: Cocoa powder and semi-sweet chocolate chips work together for a deeply chocolatey loaf.
- Easy to make: No complicated techniques or special equipment are needed.
- Beginner-friendly: The batter is mixed by hand.
- Freezer-friendly: The bread can be frozen for up to 3 months.
- Easy to customize: Make it dairy-free, egg-free, gluten-free, or add nuts.
- Perfect for fall: Pumpkin and warm spices make this a cozy seasonal bake.
- Great for kids: The chocolate flavor makes the pumpkin easy to love.
If you love pumpkin bread but want something a little richer, this Moist Chocolate Pumpkin Bread is a great one to add to your fall baking list.
The loaf starts with pure pumpkin puree, then adds cocoa powder, semi-sweet chocolate chips, cinnamon, nutmeg, and ginger. Greek yogurt and vegetable oil help keep the crumb soft, while the chocolate chips add little pockets of melted chocolate throughout.
I especially like that this recipe uses a full 15-ounce can of pumpkin puree, so you don’t have a small amount of pumpkin sitting in the refrigerator afterward.
If you love pumpkin and chocolate together, you’ll also want to try this Irresistible Pumpkin Chocolate Chip Bread for another take on the flavor combination.
Ingredients You’ll Need
For the Pumpkin Bread
- 1 can (15 oz) pure pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling.
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup Greek yogurt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup semi-sweet chocolate chips, divided
What Chocolate Should You Use?
Semi-sweet chocolate chips are the best all-around choice because they balance the sweetness of the pumpkin bread.
You can also use dark chocolate chips if you prefer a more intense chocolate flavor. Milk chocolate works too, especially if you want a sweeter loaf.
For an even richer chocolate flavor, the recipe already includes cocoa powder in the batter. You can also use Dutch-process cocoa for a darker, smoother chocolate flavor.
Equipment You’ll Need
- 9×5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Sifter or fine-mesh strainer for the dry ingredients
How to Make Moist Chocolate Pumpkin Bread
1. Prepare the Pan and Oven
Preheat your oven to 350°F.
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some parchment hanging over the sides to make the finished loaf easier to remove.
2. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, Greek yogurt, granulated sugar, brown sugar, and vanilla until smooth.
3. Mix the Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Combine the Batter
Add the dry ingredients to the wet ingredients and gently fold until just combined.
Do not overmix. Stop as soon as you no longer see dry streaks of flour.
5. Add the Chocolate Chips
Stir ¾ cup of the chocolate chips into the batter, keeping the remaining ¼ cup for the top.
6. Fill the Loaf Pan
Pour the batter into the prepared loaf pan and smooth the top.
Scatter the remaining ¼ cup of chocolate chips over the surface.
7. Bake
Bake for 60–70 minutes.
If the top begins browning too quickly, loosely tent the loaf with foil around the 45-minute mark and continue baking.
The bread is ready when a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.
8. Cool
Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack.
Allow it to cool completely before slicing so the center has time to finish setting.
Tips
Use Pure Pumpkin Puree
This is one of the most important details. Use pure pumpkin puree, not pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices, which can change the sweetness, flavor, and moisture of the finished bread.
Measure Your Flour Correctly
Too much flour is one of the easiest ways to end up with dry pumpkin bread.
Spoon flour into your measuring cup and level it off rather than scooping directly from the flour bag.
Don’t Overmix
Once the flour is added, mix only until the ingredients are combined. Overmixing can make the loaf dense instead of soft and tender.
Don’t Overbake
Start checking the bread around the 55-minute mark. You want the toothpick to come out with a few moist crumbs, not completely dry.
Don’t Open the Oven Too Early
Opening the oven door too early can cause the center of the loaf to sink. Try to wait until the bread is well into its baking time before checking it.
Let It Cool Completely
The center continues setting while the bread cools. Slicing too early can make the inside seem gummy even when the loaf was properly baked.
Storage & Make-Ahead
Room Temperature
Wrap the cooled loaf tightly and store it at room temperature for up to 3 days.
Refrigerator
Store the bread in an airtight container or wrap it tightly and refrigerate for up to 1 week.
Freezer
This bread freezes very well for up to 3 months.
For individual servings, wrap slices in plastic wrap and place them in a zip-top freezer bag. You can thaw a slice at room temperature for about 30 minutes or microwave it for 20–30 seconds.
To freeze the whole loaf, wrap it tightly in two layers of plastic wrap followed by aluminum foil.
Easy Variations
Dairy-Free Chocolate Pumpkin Bread
Replace the Greek yogurt with plant-based yogurt, such as coconut or oat yogurt, and use dairy-free chocolate chips.
For another plant-based bake using similar techniques, try this Moist and Delicious Vegan Applesauce Cake.
Egg-Free Chocolate Pumpkin Bread
Replace each egg with one of these options:
- 1 flax egg
- 3 tablespoons unsweetened applesauce
- ¼ cup mashed banana
A flax egg gives the closest texture to the original recipe.
Add Nuts
Add up to ½ cup chopped walnuts or pecans for extra crunch.
Peanut Butter Swirl
Swirl 2 tablespoons peanut butter into the batter before baking for a chocolate-peanut butter variation.
Make Chocolate Pumpkin Muffins
Divide the batter among a 12-cup muffin tin and bake at 350°F for 20–24 minutes.
Reduce the Sugar
You can reduce the total sugar by up to ¼ cup without significantly changing the texture. Reducing it much further may make the bread drier.
What to Serve With
This chocolate pumpkin bread is delicious on its own, but you can make it extra special with:
- Cream cheese
- Whipped butter
- Vanilla ice cream
- Powdered sugar
- Hot coffee
- Spiced chai latte
For more fall baking inspiration, try our Homemade Pumpkin Roll Recipe or Pumpkin Spice Muffins.
FAQ
Can I use fresh pumpkin instead of canned?
Yes. Roast and puree a sugar pumpkin until smooth, then measure out 15 ounces. Homemade pumpkin puree can contain more water than canned, so drain it through cheesecloth first if it seems watery.
Do I have to use both cocoa powder and chocolate chips?
No. You can use only chocolate chips for a lighter chocolate flavor or only cocoa powder for a more brownie-like loaf. Using both gives the richest chocolate flavor.
Why did my pumpkin bread turn out dry?
The most common causes are too much flour, overbaking, not enough fat, using the wrong type of pumpkin, or overmixing.
Measure flour carefully, use the full amount of oil, use pure pumpkin puree, and remove the bread from the oven when a toothpick has a few moist crumbs.
What should I do if the center is still undercooked?
If the outside is finished but the center is still wet, loosely tent the loaf with foil and return it to a 325°F oven in 10-minute increments until the center is cooked.
The foil helps prevent the top from becoming too dark while the middle continues baking.
Why did my pumpkin bread sink in the middle?
The most common reasons are underbaking, opening the oven door too early, or using too much leavening. Measure the baking soda carefully and avoid checking the bread too early.
Conclusion
This Moist Chocolate Pumpkin Bread is an easy fall bake that gives you everything you want in a pumpkin loaf: a soft, moist crumb, warm spices, rich chocolate flavor, and plenty of chocolate chips.
The most important things to remember are to use pure pumpkin puree, measure your flour carefully, avoid overmixing, and don’t overbake. Follow those simple steps and you’ll have a loaf that’s soft enough to stay delicious for days.
If you’re ready for more pumpkin baking, try our Pumpkin Chocolate Chip Bread for another chocolate-and-pumpkin favorite.
