When the weather cools and the air smells like crisp leaves and cinnamon candles, my kitchen starts humming with one thing: baking. And nothing says cozy fall like a warm slice of Chocolate Pumpkin Bread. Imagine the richness of a chocolate loaf married with the subtle sweetness of pumpkin puree, all wrapped in the comforting hug of pumpkin pie spice. It’s a pumpkin quick bread that feels like fall in every bite.

This recipe is perfect for busy days when you need something simple yet impressive. Whether you’re a mom juggling after-school chaos, a professional craving a homemade pick-me-up, or simply someone who believes pumpkin spice season is a state of mind, this loaf is your new go-to. Bonus: it makes your house smell better than any candle ever could (yes, even the $25 ones).

Pull out your mixing bowls, because we’re about to bake a loaf that will win hearts at brunches, potlucks, and lazy Sunday afternoons alike.

Why You’ll Love This Chocolate Pumpkin Bread

Moist & decadent: Pumpkin puree keeps the loaf soft while cocoa gives it a rich depth.
Quick & simple: No mixer required—just a whisk, a spoon, and one bowl of patience while it bakes.
Fall dessert perfection: This doubles as both a sweet breakfast and a cozy after-dinner treat.

Ingredients You’ll Need

1 cup all-purpose flour
½ cup Dutch-process cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon sea salt
1 ½ cups pumpkin puree (not pumpkin pie filling)
¾ cup packed light brown sugar
½ cup canola or vegetable oil
¼ cup buttermilk, at room temperature
2 large eggs, room temperature, slightly beaten
1 ½ teaspoons vanilla extract
1 cup semisweet chocolate chips, divided

Step-by-Step Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray.
In a medium bowl, whisk flour, cocoa powder, pumpkin pie spice, baking soda, and salt.
In a large mixing bowl, stir pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla until smooth.
Gradually fold the dry ingredients into the wet mixture. Stir gently—overmixing is the enemy here!
Fold in ¾ cup of chocolate chips.
Pour batter into loaf pan and smooth the top. Sprinkle remaining ¼ cup of chocolate chips over the surface.
Bake for 50–60 minutes, checking at 50. A toothpick should come out mostly clean (melty chocolate streaks = perfect).
Cool in the pan for 15 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Tips for Perfect Chocolate Pumpkin Bread

Pumpkin puree only. Skip the pumpkin pie filling—it’s already spiced and sweetened.
Check early. Every oven has its quirks, so peek in at the 50-minute mark.
Add-ins welcome. Swap some chocolate chips for walnuts, pecans, or even white chocolate.
Slice with care. Letting the loaf rest before slicing helps it hold together (patience, my friend!).
Double batch magic. This freezes beautifully, so bake one for now and one for later.

A Little Story from My Kitchen

This bread has a special place in my fall lineup. The first time I baked it, my kids hovered in the kitchen, noses in the air like cartoon characters following a scent trail. When it came out of the oven, the loaf barely survived the “cooling” stage—tiny hands kept sneaking chocolate-chip-laden slices. Since then, it’s become our back-to-school comfort treat, a little edible hug waiting at the end of the day.

For me, baking isn’t just about recipes—it’s about memories. Chocolate Pumpkin Bread isn’t just dessert; it’s Saturday mornings in pajamas, coffee cups clinking, and conversations that wander as easily as the falling leaves outside.

What to Serve with Chocolate Pumpkin Bread

This bread is versatile enough to be breakfast, snack, or dessert. Here are my favorite pairings:

Morning treat: A hot cup of coffee or chai latte balances the sweetness beautifully.
Afternoon snack: A smear of cream cheese or nut butter adds protein and makes it more filling.
Dessert upgrade: Warm slices topped with a scoop of vanilla ice cream (and maybe a drizzle of caramel) turn it into a showstopper fall dessert.
Holiday platter: Pair with apple cider donuts or spiced cookies for an autumn dessert spread guests will swoon over.

How to Store Your Pumpkin Quick Bread

Room temp: Wrap tightly in plastic wrap or store in an airtight container. It’ll stay moist for up to 3 days.
Refrigerator: Keeps for up to 6 days, but let it come to room temp before serving for best flavor.
Freezer: Wrap slices individually in plastic wrap, then place in a zip-top bag. They’ll keep for 2 months. Just pop one in the microwave for 20–30 seconds for a warm, melty snack.

Pro tip: Freezing slices means you can sneak a piece whenever the craving strikes—like an instant hug from your freezer.

FAQs About This Pumpkin Spice Recipe

Can I substitute the buttermilk?

Yes! If you don’t have buttermilk, mix ¼ cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes.

Can I make this a gluten-free chocolate loaf?

Absolutely. Swap the all-purpose flour for a gluten-free 1:1 baking blend.

What if I don’t have Dutch-process cocoa?

Regular unsweetened cocoa powder works fine, though Dutch-process gives a richer flavor.

Can I use fresh pumpkin instead of canned puree?

Yes, just roast, puree, and drain your pumpkin well—extra water makes the bread gummy.

Can I bake this as muffins instead of a loaf?

Definitely! Scoop into lined muffin tins and bake for about 20–25 minutes.

Bringing It All Together

There’s something magical about baking with pumpkin—it instantly transforms your kitchen into a fall haven. But when you swirl that pumpkin goodness with chocolate, you’ve got a loaf that’s equal parts cozy and decadent. This Chocolate Pumpkin Bread isn’t just a recipe; it’s a little slice of comfort, perfect for sharing (or hoarding—no judgment here). Bake it once, and it’s bound to become your seasonal tradition, right up there with pumpkin spice lattes and fuzzy socks.

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Chocolate Pumpkin Bread

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Author: Amanda Thompson
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8–10 slices, ~320 kcal per slice) 1x
Diet: Vegetarian

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Description

Chocolate Pumpkin Bread is the ultimate cozy fall bake—moist, tender, and packed with rich cocoa and warm pumpkin spice. Balanced by pumpkin puree and melty chocolate chips, this quick bread is simple to make yet decadent enough for breakfast, snacks, or dessert. A seasonal favorite that makes your kitchen smell like autumn.

Ingredients

Scale

1 cup all-purpose flour
½ cup Dutch-process cocoa powder
2 tsp pumpkin pie spice
1 tsp baking soda
½ tsp sea salt
1 ½ cups pumpkin puree (not pumpkin pie filling)
¾ cup packed light brown sugar
½ cup canola or vegetable oil
¼ cup buttermilk, room temperature
2 large eggs, room temperature, slightly beaten
1 ½ tsp vanilla extract
1 cup semisweet chocolate chips, divided

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray.
In a medium bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, and salt.
In a large bowl, stir pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla until smooth.
Gradually fold dry ingredients into wet mixture. Stir gently—do not overmix.
Fold in ¾ cup chocolate chips.
Pour batter into prepared loaf pan and smooth the top. Sprinkle remaining ¼ cup chocolate chips over the batter.
Bake 50–60 minutes, checking at 50. A toothpick should come out mostly clean (chocolate streaks are fine).
Cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling. Slice and serve.

Notes

Use pumpkin puree, not pie filling.

Start checking at 50 minutes—every oven varies.

Add-ins like walnuts, pecans, or white chocolate chips are great variations.

Resting before slicing helps the loaf hold together.

Doubles and freezes well—perfect for make-ahead fall baking.

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Chocolate Pumpkin Bread: The Cozy Fall Dessert You’ll Crave All Season