Go Back

Moist Chocolate Pumpkin Bread

Moist chocolate pumpkin bread with rich cocoa, pumpkin spice, and melty chocolate chips baked into a fudgy loaf. Easy one-bowl-style mixing gives a tender crumb—just bake until a toothpick shows moist crumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 1.5 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment paper.
  2. Set up two mixing areas so dry and wet ingredients can be combined without overmixing.
Mix the dry and wet ingredients
  1. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
  2. In a separate bowl, whisk together the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
Combine and bake
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  2. Fold in 1 1/4 cups of the semi-sweet chocolate chips.
  3. Pour the batter into the prepared loaf pan and smooth the top, then sprinkle the remaining semi-sweet chocolate chips over the surface.
  4. Bake for 55-60 minutes at 350°F, until a toothpick inserted into the center comes out with just a few moist crumbs; tent with foil if the top browns too quickly.
Cool and slice
  1. Let the bread cool in the pan for 15 minutes before moving it.
  2. Transfer to a wire rack and cool completely before slicing so the crumb sets.

Notes

For the most tender crumb, mix the batter only until no dry streaks remain, then stop. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lower-sugar swap, use 3/4 cup granulated sugar plus 1/4 cup additional pumpkin puree to replace some sweetness while keeping the loaf moist.