Moist Chocolate Pumpkin Bread

There’s something magical about the way chocolate and pumpkin come together in this bread. I first stumbled upon this combination during a cozy autumn weekend when I had leftover pumpkin puree and an intense chocolate craving. What started as an experiment quickly became a family favorite that we now bake year-round. The aroma that fills your kitchen while this bakes is absolutely irresistible—rich cocoa mingling with warm pumpkin spice notes that make everyone gather around the oven in anticipation.

Why You’ll Love This Chocolate Pumpkin Bread

This recipe delivers everything you want in a perfect quick bread. First and foremost, the texture is incredibly moist and tender, thanks to the combination of pumpkin puree and Greek yogurt. Additionally, the double dose of chocolate—both cocoa powder and chocolate chips—creates an intensely satisfying chocolate experience without being overly sweet.

Moreover, this bread strikes the perfect balance between decadent dessert and acceptable breakfast treat. The pumpkin adds natural moisture and subtle earthiness that complements the chocolate beautifully. Best of all, it comes together in just one bowl with minimal effort, making it perfect for both beginner bakers and busy weeknights.

Ingredients You’ll Need

Main Components

¼ cup butter (melted and cooled) – provides richness and moisture
1 teaspoon vanilla extract – enhances the chocolate flavor
1 egg (room temperature) – binds everything together
⅓ cup granulated sugar – adds sweetness and structure
½ cup brown sugar – contributes moisture and caramel notes
½ teaspoon kosher salt – balances sweetness and enhances flavor
½ cup Greek yogurt – creates incredible moisture and tanginess
½ cup cocoa powder – delivers deep chocolate flavor
1 ½ cups canned pumpkin puree – adds moisture and subtle flavor
1 cup all-purpose flour – provides structure
1 teaspoon baking soda – helps the bread rise
1 cup chocolate chips (plus extra for topping) – bursts of melty chocolate throughout

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 280 kcal per slice

Step-by-Step Instructions

Preparing Your Oven and Pan

Begin by preheating your oven to 180°C (350°F). While the oven warms up, line a standard loaf pan with parchment paper, allowing some overhang on the sides for easy removal later. This preparation step is crucial for achieving evenly baked bread that releases perfectly from the pan.

Mixing the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, and cooled melted butter. Next, add the kosher salt, egg, granulated sugar, and brown sugar to the bowl. Sift the cocoa powder directly into the mixture to prevent lumps. Using a whisk, blend everything together until you achieve a smooth, well-combined mixture with no streaks remaining. The batter should look glossy and homogeneous at this stage.

Adding the Dry Ingredients

Sprinkle the flour and baking soda over the wet mixture. Gently fold these dry ingredients into the batter using a spatula or wooden spoon. Mix until the batter is almost combined—you should still see a few small streaks of flour. Remember, overmixing at this stage can lead to tough, dense bread.

Folding in the Chocolate

Add the chocolate chips to the batter and fold them in gently until just combined. At this point, there should be no visible lumps of flour, but be careful not to overmix. The batter will be thick and luxurious, studded with chocolate chips throughout.

Baking to Perfection

Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. Sprinkle extra chocolate chips generously over the top for an irresistible finish. Transfer the pan to your preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.

How to Serve

This chocolate pumpkin bread is incredibly versatile and delicious at any temperature. For breakfast, enjoy a warm slice with your morning coffee or tea—the melted chocolate chips make it feel like an indulgent treat that’s still acceptable before noon. Alternatively, spread a thin layer of cream cheese or butter on a toasted slice for extra richness.

As a dessert, serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm, gooey bread and cold ice cream is absolutely heavenly. For an elegant presentation, dust the top with powdered sugar or drizzle with a simple chocolate ganache.

Recipe Variations to Try

Double Chocolate Indulgence

For serious chocolate lovers, replace ½ cup of the pumpkin puree with an additional ¼ cup of cocoa powder and ¼ cup of milk. This creates an even more intense chocolate flavor while maintaining the perfect texture.

Spiced Pumpkin Version

Add warm fall spices to enhance the pumpkin flavor. Mix in 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of ginger along with the cocoa powder. These spices complement both the chocolate and pumpkin beautifully.

Nutty Crunch

Fold in ½ cup of toasted pecans or walnuts along with the chocolate chips for added texture and nutty flavor. Toast the nuts beforehand to bring out their natural oils and intensify their taste.

Mini Loaf Gift Option

Divide the batter among 4-5 mini loaf pans and reduce the baking time to 25-30 minutes. These make wonderful gifts during the holiday season or for teachers and neighbors.

Make-Ahead Tips

This chocolate pumpkin bread actually improves after a day, as the flavors meld together and the texture becomes even more moist. Once completely cooled, wrap the bread tightly in plastic wrap and store it at room temperature for up to 4 days. For longer storage, wrap it in plastic wrap followed by aluminum foil and freeze for up to 3 months.

When you’re ready to enjoy frozen bread, thaw it overnight in the refrigerator, still wrapped. In the morning, unwrap and let it come to room temperature, or warm individual slices in the microwave for 15-20 seconds. You can also prepare the batter the night before and refrigerate it in a covered bowl, then bake it fresh in the morning—just add 5-10 minutes to the baking time since the batter will be cold.

Important Notes

Use Room Temperature Ingredients
Bringing your eggs and butter to room temperature before mixing is essential for creating a smooth, homogenous batter. Cold ingredients don’t incorporate well and can result in uneven baking. Simply set them out on your counter 30 minutes before you start baking.

Measure Your Flour Correctly
Proper flour measurement makes a significant difference in texture. Instead of scooping directly with your measuring cup (which compacts the flour), fluff the flour in its container with a spoon first. Then, spoon it into your measuring cup and level it off with the back of a knife. This method prevents adding too much flour, which would result in dry, dense bread.

Avoid Overmixing
Once you add the flour, mix gently and stop as soon as you no longer see dry flour. Overmixing develops the gluten in the flour, leading to tough, chewy bread instead of the tender, moist texture you’re aiming for. A few small lumps are perfectly fine.

Line Your Pan Properly
Parchment paper is your best friend here. It ensures even baking and makes removing the bread from the pan effortless. Leave some overhang on the sides so you can lift the entire loaf out easily once it’s cooled.

Practice Patience
I know waiting is difficult when your kitchen smells like a chocolate dream, but letting the bread cool for at least 20 minutes is crucial. During this time, the bread firms up and the structure sets properly. Cutting into it too soon will result in a crumbly mess. Trust me, the wait is worth it for perfect, clean slices that showcase that gorgeous texture.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook, drain, and puree your fresh pumpkin until it’s completely smooth. Canned pumpkin tends to be drier and more concentrated than homemade, so if your fresh puree seems watery, strain it through cheesecloth for about 30 minutes before using.

Why is my bread sinking in the middle?
A sunken center usually means the bread was underbaked or the oven temperature was too low. Make sure your oven is properly preheated and use an oven thermometer to verify accuracy. Also, avoid opening the oven door during the first 40 minutes of baking, as temperature fluctuations can cause collapse.

Can I reduce the sugar?
You can reduce the granulated sugar by up to ¼ cup, but I don’t recommend reducing the brown sugar since it contributes essential moisture. Keep in mind that reducing sugar will also affect the bread’s texture and browning.

What if I don’t have Greek yogurt?
Sour cream works as a perfect substitute with the same measurements. Regular yogurt also works, though it’s slightly thinner. In a pinch, you can use buttermilk or even mashed banana, though these will slightly alter the flavor profile.

How do I know when it’s done baking?
Insert a toothpick or cake tester into the center of the loaf. It should come out clean or with just a few moist crumbs clinging to it. If there’s wet batter, continue baking and check every 5 minutes. The top should also spring back lightly when touched.

Can I make this as muffins instead?
Yes! Divide the batter among lined muffin tins, filling each about ⅔ full. Reduce the baking time to 18-22 minutes. This recipe makes approximately 12-14 standard muffins.

Is pumpkin pie filling the same as pumpkin puree?
No, they’re different! Pumpkin pie filling contains added sugars and spices, while pumpkin puree is just cooked, mashed pumpkin. Always use plain pumpkin puree for this recipe to control the sweetness and flavor properly.