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
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1 cup all-purpose flour
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½ cup Dutch-process cocoa powder
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2 tsp pumpkin pie spice
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1 tsp baking soda
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½ tsp sea salt
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1 ½ cups pumpkin puree (not pumpkin pie filling)
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¾ cup packed light brown sugar
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½ cup canola or vegetable oil
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¼ cup buttermilk, room temperature
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2 large eggs, room temperature, slightly beaten
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1 ½ tsp vanilla extract
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1 cup semisweet chocolate chips, divided
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray.
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In a medium bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, and salt.
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In a large bowl, stir pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla until smooth.
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Gradually fold dry ingredients into wet mixture. Stir gently—do not overmix.
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Fold in ¾ cup chocolate chips.
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Pour batter into prepared loaf pan and smooth the top. Sprinkle remaining ¼ cup chocolate chips over the batter.
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Bake 50–60 minutes, checking at 50. A toothpick should come out mostly clean (chocolate streaks are fine).
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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