This dark chocolate pumpkin bread is a delightful blend of rich, velvety chocolate and warm pumpkin spices. It’s a cozy treat that’s perfect for fall baking, whether you’re enjoying it with friends or savoring a quiet moment alone.
This recipe solves issues with uneven texture, unclear mixing steps, and limited serving ideas, guiding users to bake moist, flavorful pumpkin chocolate chip bread.
I’ve faced a few baking mishaps during busy weekends, especially when I’ve been short on time. This recipe turns out so consistently well that I can whip it up without worry, even when unexpected guests show up, and the smells waft through my kitchen like a warm hug.
What sets this recipe apart is its ease, you can mix everything in one bowl and pop it in the oven in just about an hour. Plus, it’s super moist thanks to the pumpkin, which also adds a lovely texture.
If you love pumpkin in baked goods, you’ll definitely want to check out my recipe for sourdough banana muffins, too!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredients list.
- The recipe contains eggs and chocolate chips, so it is unsuitable for vegan diets.
- This recipe is not dairy-free as chocolate chips may contain milk products.
- The recipe is vegetarian since it contains no meat or animal-derived gelatin.
- This recipe is not nut-free because it includes walnuts or pecans in the ingredient list.
Why You Will Love This Recipe
- Moist Texture The canned pumpkin adds a fantastic moisture that keeps the bread fresh and soft for days, making it a joy to slice into any time you crave something sweet.
- Seasonal Flavor Combination With warm spices like cinnamon and cloves mingling with dark chocolate, each slice brings autumn to your kitchen, perfect for enjoying as the temperatures drop.
- Convenient Make-Ahead Option This recipe is great for baking ahead and freezing. You can slice the bread and freeze portions to always have a delicious snack on hand when unexpected guests arrive.
- Personal Touch Experimenting with dark chocolate gives you the chance to adjust the richness to your liking, adding a gourmet flair that makes this recipe feel special every time you make it.
How to Make Dark Chocolate Pumpkin Bread
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 24 servings 1x
- Category: bread
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Delicious dark chocolate pumpkin bread with warm spices, perfect for fall baking.
Ingredients
- 2 cups (400 g) granulated sugar
- 1/2 cup (113 g) butter, softened
- 3 large eggs
- 15 ounces (425 g) canned pumpkin (100% pumpkin puree)
- 2 3/4 cups (344 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1 1/2 teaspoons (7 g) baking soda
- 1 teaspoon (6 g) salt
- 3/4 teaspoon (2 g) ground cinnamon
- 1/4 teaspoon (0.5 g) ground cloves
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/2 cup (120 ml) milk
- 12 ounces (340 g) semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line the bottoms of two 8.5 x 4.5 inch loaf pans with parchment paper and spray the sides with cooking spray. Set aside.
- Step 2: In a large mixing bowl, beat together the granulated sugar and softened butter using an electric mixer until the mixture is creamy and light.
- Step 3: Add the large eggs, canned pumpkin puree, and vanilla extract (2 teaspoons) to the creamed mixture. Mix until well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg until evenly combined.
- Step 5: Gradually add the dry flour mixture to the wet pumpkin mixture, alternating with the milk (1/2 cup / 120 ml), starting and ending with the flour mixture. Gently fold to combine after each addition, maintaining a smooth, fluffy batter.
- Step 6: Gently fold in the 12 ounces (340 g) of chocolate chips until they are just incorporated, taking care to keep the chocolate pieces intact.
- Step 7: Divide the batter evenly between the two prepared loaf pans, spreading it out evenly to ensure uniform baking.
- Step 8: Bake in the preheated oven for 45 to 55 minutes. Start checking at 45 minutes by inserting a toothpick into the center of the loaves; the toothpick should come out clean when the bread is ready. If the tops brown too quickly, cover them lightly with foil after 30 minutes of baking.
Notes
- Store the pumpkin bread in an airtight container at room temperature for up to 2 days, away from direct sunlight.
- Store in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Wrap the loaf tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- If the batter seems too thick, add an additional tablespoon of milk to achieve smoother consistency before pouring into the pans.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent the loaf from falling.
- Use fresh baking soda and baking powder for proper leavening to ensure the bread rises well.
- When mixing, alternate adding dry and wet ingredients starting and ending with dry, to keep the batter light and prevent toughness.
- Serve slices of dark chocolate pumpkin bread with Greek yogurt or a simple fruit salad for a balanced snack.
- Pair the bread with a handful of nuts or a cup of herbal tea for a wholesome experience.
- Use leftover bread for pumpkin bread French toast or in breakfast parfaits layered with yogurt and fruit.
- Incorporate into bread pudding or as a topping for ice cream.
- Top slices with a drizzle of melted dark chocolate, a sprinkle of powdered sugar, or a dollop of whipped cream for added richness.
- For a more intense chocolate flavor, substitute half of the chocolate chips with 6 ounces (170 g) of dark chocolate chips.
- Walnuts or pecans (chopped) can be added optionally for crunch and nutty flavor.
- Use 100% pumpkin puree, not pumpkin pie filling, to control sweetness.
- Choose a good-quality all-purpose flour to provide structure.
- Use pure vanilla extract for enhanced flavor depth.
- Select quality semi-sweet chocolate chips (e.g., Ghirardelli or Nestlé) for best melting and taste.
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredients list.
- The recipe contains eggs and chocolate chips, so it is unsuitable for vegan diets.
- This recipe is not dairy-free as chocolate chips may contain milk products.
- The recipe is vegetarian since it contains no meat or animal-derived gelatin.
- This recipe is not nut-free because it includes walnuts or pecans in the ingredient list.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- All-purpose flour: Choose a good-quality all-purpose flour for stability. It helps create that nice, sturdy structure in the bread.
- Cocoa powder: Use unsweetened cocoa powder to deepen the chocolate flavor. Look for a brand that’s rich and dark, like Hershey’s or Ghirardelli.
- Pumpkin puree: Canned pumpkin works great here. Make sure to buy 100% pumpkin, not pumpkin pie filling, to keep control over sweetness.
- Brown sugar: Opt for lightly packed brown sugar for moisture and a lovely caramel flavor. It also helps keep the bread tender!
- Granulated sugar: Regular granulated sugar adds sweetness. Just stick to a standard kind, nothing fancy needed here.
- Baking soda: Fresh baking soda is vital for leavening. Check the expiration date to make sure it’ll work its magic!
- Baking powder: Make sure it’s fresh too. Baking powder gives the bread a nice lift, helping it bake up fluffy.
- Eggs: Use large eggs at room temperature to help bind the ingredients together. They add moisture and richness too.
- Vegetable oil: Choose light-tasting vegetable oil for moisture without altering the flavor. It keeps your bread tender!
- Vanilla extract: Use pure vanilla extract for depth of flavor. Aim for quality, vanilla makes a noticeable difference!
- Chocolate chips: Semi-sweet chocolate chips melt beautifully and enhance the chocolate taste. Go for good-quality ones like Ghirardelli or Nestlé.
- Walnuts or pecans: Optional, but they add crunch and nutty flavor. Make sure they’re chopped for even distribution.
Recipe Tips
- If your batter seems too thick, add an additional tablespoon of milk to achieve a smoother consistency before pouring into the prepared pans.
- When baking time reaches 45 minutes, check for doneness by inserting a toothpick; it should come out clean to indicate that it’s done.
- If the tops brown too quickly during baking, lightly cover the loaves with foil 30 minutes in to prevent over-browning.
- For a more intense chocolate flavor, substitute half of the chocolate chips with dark chocolate chips, adding about 6 ounces into the batter.
- If your pumpkin bread falls while cooling, ensure you let it cool in the pan for 10 minutes before transferring it to a wire rack.
Serving Suggestions
Serve dark chocolate pumpkin bread with a side of Greek yogurt or a simple fruit salad. A handful of nuts or a cup of herbal tea complements the bread well.
Use to make pumpkin bread French toast or add to breakfast parfaits with layers of yogurt and fruit. It also works well in bread pudding or as a topping for ice cream.
Top with a drizzle of melted dark chocolate or a sprinkle of powdered sugar. A dollop of whipped cream brings richness to this delicious bread.
Recipe variations
- You can use semi-sweet chocolate chips instead of dark chocolate chips to adjust sweetness in your dark chocolate pumpkin bread while keeping the moist texture consistent.
- Add 1 teaspoon of ground ginger or 1/2 teaspoon of ground cardamom to the spice mix for a slightly different aromatic flavor in your dark chocolate pumpkin bread.
- Either canned pumpkin or fresh pumpkin puree can be used, but fresh requires cooking and mashing before adding to your dark chocolate pumpkin bread batter.
- If baking for fewer servings, halve all ingredients including 6 ounces of dark chocolate chips, and use one 8.5 x 4.5 inch loaf pan for your dark chocolate pumpkin bread.
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How to Store?
To keep your dark chocolate pumpkin bread fresh and delicious, follow these storage tips:
Room Temperature: Store dark chocolate pumpkin bread in an airtight container at room temperature up to 2 days. Keep away from direct sunlight.
Refrigeration: Place bread in an airtight container in the refrigerator for up to 7 days. Let it come to room temperature before serving.
Freezing: Wrap loaf tightly in plastic wrap and aluminum foil. Store in a freezer-safe bag up to 3 months. Thaw overnight in the fridge.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Chocolate Old Fashioned Doughnuts
- Creme Brulee Donuts
If you enjoyed this Dark Chocolate Pumpkin Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
