Moist Chocolate Pumpkin Bread Recipe

Introduction

This Moist Chocolate Pumpkin Bread is a delightful treat that combines rich cocoa and warm pumpkin flavors in a soft, tender loaf. Perfect for fall or any time you crave a cozy, chocolaty snack.

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

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
2. Step 2: In a large mixing bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, melted butter (cooled), kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Whisk until everything is well blended.
3. Step 3: Add the flour and baking soda to the mixture and stir until just combined; avoid overmixing.
4. Step 4: Fold in the chocolate chips until they are evenly distributed and no lumps of flour remain.
5. Step 5: Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top for added texture and chocolate bursts.
6. Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before slicing.

Tips & Variations

• For a nutty twist, add chopped walnuts or pecans into the batter along with the chocolate chips.
• Use pumpkin pie spice instead of plain pumpkin for a more aromatic flavor.
• Greek yogurt keeps the bread moist and adds protein, but sour cream can be used as a substitute.
• To make it dairy-free, substitute butter with coconut oil and use dairy-free yogurt.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices gently in the microwave or oven to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth before using. Make sure to drain any excess water so the batter doesn’t become too wet.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If there is wet batter on the toothpick, bake it a bit longer and check again.

Moist Chocolate Pumpkin Bread Recipe

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★★★★★

4.7 from 113 reviews

This Moist Chocolate Pumpkin Bread is a deliciously rich and tender loaf combining the deep flavors of cocoa and pumpkin puree. Enhanced with chocolate chips for extra indulgence, it’s perfect for fall breakfasts, snacks, or dessert. The Greek yogurt adds moisture and a slight tang, making the bread irresistibly soft and flavorful.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/4 cup Butter (melted and cooled)
• 1 tsp Vanilla extract
• 1 Egg
• 1 1/2 cups Canned pumpkin puree
• 1/2 cup Greek yogurt

Dry Ingredients

• 1/3 cup Granulated sugar
• 1/2 cup Brown sugar
• 1/2 tsp Kosher salt
• 1/2 cup Cocoa powder
• 1 cup Flour
• 1 tsp Baking soda

Add-ins

• 1 cup Chocolate chips
• Extra chocolate chips for topping

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper to prevent sticking and make it easier to remove the bread after baking.
2. Combine wet ingredients and sugars: In a large mixing bowl, whisk together the canned pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Mix well until fully combined for a smooth and even batter base.
3. Add dry ingredients: Gradually add the flour and baking soda to the wet mixture. Stir gently until just combined to avoid overmixing, which can make the bread tough.
4. Incorporate chocolate chips: Fold in the chocolate chips carefully, ensuring they are evenly dispersed throughout the batter and no lumps of flour remain visible.
5. Prepare the batter for baking: Pour the batter into the parchment-lined loaf pan. Sprinkle extra chocolate chips on top for an appealing, melty topping once baked.
6. Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
7. Cool and serve: Allow the bread to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing to ensure clean cuts and best texture.

Notes

• You can substitute all-purpose flour with whole wheat flour for a healthier variation, but it may slightly change the texture.
• Ensure the melted butter is cooled before mixing to prevent curdling the eggs.
• For a stronger pumpkin flavor, add 1/2 tsp pumpkin pie spice or cinnamon.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well; wrap tightly and freeze for up to 3 months.

Keywords: chocolate pumpkin bread, pumpkin dessert, chocolate chip bread, moist pumpkin bread, fall baking