Moist Chocolate Pumpkin Bread

ByCole Matthews
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Moist Chocolate Pumpkin Bread is a delightful treat that combines the rich flavors of chocolate and pumpkin. This recipe is perfect for both fall and any time you crave something sweet and comforting. It’s easy to make and is great for breakfast, snacks, or dessert. The best part is that it stays moist for days, making it a favorite for many!

how to make Moist Chocolate Pumpkin Bread

Ingredients:

  • 1/4 cup Butter (melted and cooled)
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1/3 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Greek yogurt
  • 1/2 cup Cocoa powder
  • 1 1/2 cups Canned pumpkin puree
  • 1 cup Flour
  • 1 tsp Baking soda
  • 1 cup Chocolate chips

Directions:

  1. Preheat an oven to 180°C (350°F) and prep a loaf pan with parchment paper.
  2. In a large mixing bowl, add the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sift the cocoa powder. Mix with a whisk until well combined.
  3. Add the flour and baking soda, and mix until almost combined.
  4. Add the chocolate chips and mix until just combined, ensuring there are no lumps of flour visible.
  5. Pour the batter into the parchment paper-lined loaf pan and top the batter with extra chocolate chips!
  6. Bake in a preheated oven at 180°C (350°F) for 50-60 minutes, or until a toothpick inserted into the bread comes out clean.

how to serve Moist Chocolate Pumpkin Bread

You can serve this delicious bread warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also spread a bit of butter or cream cheese on top for added flavor. Enjoy it as a simple snack or as a sweet ending to a meal!

how to store Moist Chocolate Pumpkin Bread

To store, wrap the cooled bread in plastic wrap or aluminum foil to keep it fresh. You can also store it in an airtight container. It will stay good at room temperature for about 3-4 days. For longer storage, you can freeze it for up to 3 months. Just slice it and wrap each piece individually before freezing.

tips to make Moist Chocolate Pumpkin Bread

  • Make sure your ingredients are at room temperature for a smoother batter.
  • Don’t over-mix after adding the flour; it can make the bread dense.
  • You can add nuts or dried fruit to the batter for extra texture.
  • If you want a richer chocolate flavor, increase the cocoa powder slightly.

variation

You can easily customize this recipe by using different types of chocolate chips, such as white or dark chocolate. For a healthier twist, consider using whole wheat flour instead of all-purpose flour or swapping some of the sugar with a natural sweetener.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree the pumpkin until smooth before adding it to the recipe.

What can I use instead of Greek yogurt?
You can use sour cream or buttermilk as a substitute for Greek yogurt in this recipe.

How do I know when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is ready!

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Moist Chocolate Pumpkin Bread

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful treat combining the rich flavors of chocolate and pumpkin, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1/4 cup Butter (melted and cooled)
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1/3 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Greek yogurt
  • 1/2 cup Cocoa powder
  • 1 1/2 cups Canned pumpkin puree
  • 1 cup Flour
  • 1 tsp Baking soda
  • 1 cup Chocolate chips

Instructions

  1. Preheat an oven to 180°C (350°F) and prep a loaf pan with parchment paper.
  2. In a large mixing bowl, combine pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Mix until well combined.
  3. Add the flour and baking soda, stirring until almost combined.
  4. Fold in chocolate chips until just combined, ensuring no lumps of flour remain.
  5. Pour the batter into the prepared loaf pan and top with extra chocolate chips.
  6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.

Notes

Store wrapped in plastic wrap or aluminum foil for freshness. Can be frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: chocolate, pumpkin, bread, dessert, fall recipe

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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