Chocolate Pumpkin Bread Recipe

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This chocolate pumpkin bread is not only perfect for fall, it’s delicious and filling too. Plus, you get both the benefits of real pumpkin and whole grains!

Sweet bread is always a delicious option for breakfast or dessert. Serve with a cup of coffee or tea, and you have a beautiful moment of delicious meditation. Just don’t leave behind all those delicious moist crumbs. You’ll want to enjoy every last bit of this!

A close up of a slice of Chocolate Pumpkin Bread.

What Spices Are In Chocolate Pumpkin Bread?

While many recipes call for pumpkin spice (a.k.a pumpkin pie spice), this recipe simplifies the flavor profile a bit by bringing in just two, tasty spices. For this recipe, you’ll just need cinnamon and nutmeg.

If you want to add more spices, you can also try adding a ¼ teaspoon ground cloves and a ¼ teaspoon ground ginger. But the recipe does not call for them.

A side view of a Chocolate Pumpkin Bread loaf sitting on a cutting board with two slices laying at the front.

Why Is My Pumpkin Bread Dry?

Any sweet bread that is too dry typically doesn’t end up that way on accident. Here are some things to double-check to make sure this doesn’t happen.

  1. Measure your flour accurately. If you tend to scoop extra flour out of the bag, or fail to level it off in the measuring cup, you could be adding too much flour that will make your bread dry.
  2. Check your oven temperature. Every oven bakes differently. But if yours bakes on the higher side, it can dry things out pretty quickly. A simple oven thermomenter that sits in the oven should be able to give you an accurate read.
  3. Adjust the oil and pumpkin. If you make this recipe and feel that it is still too dry (it shouldn’t be), you can always add more pumpkin or oil to the batter the next time you make it. A ¼ to a ½ cup more of pumpkin should do the trick, and/or another ¼ cup of oil.
And overhead view of a loaf of Chocolate Pumpkin Bread with two slices laying cut from one side.

Healthy Chocolate Pumpkin Bread

What makes this recipe a more nutritious option? Using clean, whole-food ingredients always makes things healthier. In this particular recipe, these ingredients make things healthier:

  • Whole Wheat Flour – Any whole grain flour will always be a healthier choice than white, processed flour. Why? Because whole grains convert to sugar in the body much slower than white flour. So your body doesn’t get the same “sugar jolt” that it will get from white flour.
  • Unsweetened Cocoa Powder – This outdoes sweetened cocoa powder by leaps and bounds simply because you get all the nutritious benefits of cocoa without any of the added, processed sugar.
  • Chocolate Chips – Yes, it’s sweetened chocolate. But they type of chocolate chips you use here can make a noticeable difference. There are chocolate chips on the market that are stevia sweetened and are made of dark chocolate. This makes them pretty healthy compared to regular chocolate chips! Lily’s is my favorite brand. But there are others on the market as well. (Not paid to promote Lily’s. It’s just what I use.)
  • Pumpkin Puree – As long as it’s pure pumpkin (not pumpkin pie filling), pumpkin is a nutrition powerhouse! It’s a superfood for good reason. So don’t be shy with eating pumpkin!
  • Granular Sweetener – The type you choose will make a difference. Sure, you could use regular, processed, white sugar. But it will do a number on your body. Better choices are Sucanat, coconut sugar, or monk fruit. Yes, they are still sweeteners. But they are far easier on the body than the processed stuff. So choose wisely.
  • Molasses – If you use blackstrap molasses, you are getting a nice dose of antioxidants, vitamins and minerals!
A head on view of a loaf of Chocolate Pumpkin Bread sitting on a cutting board with two slices cut at the front.

Ingredients In Healthy Chocolate Pumpkin Bread

1 cup whole wheat flour

¼ cup unsweetened cocoa powder

2 tsp. baking powder

¼ tsp. salt

2 tsp. ground cinnamon

½ tsp. ground nutmeg

1¼ cup chocolate chips

1 cup pumpkin puree – if canned, make sure it’s not pumpkin pie filling.

¾ cup granular sweetener

1 tbsp. molasses

2 large eggs

1 tsp. pure vanilla extract

How To Make Chocolate Pumpkin Bread

A standard loaf pan lined with cut parchment paper.

Preheat oven to 350° degrees F. and line a standard loaf pan with parchment paper.

Spraying oil on a parchment lined loaf pan.

Spray the parchment with oil.

A dry flour mixture with chocolate chips in a stainless steel mixing bowl.

In a large mixing bowl, whisk together your flour, cocoa powder, baking soda, salt, sweetener, cinnamon, nutmeg, and 1 cup of chocolate chips (all your dry ingredients). Reserve the last ¼ cup chocolate chips for topping your bread.

Eggs, molasses and vanilla extract sitting unmixed in a bed of flour mixture.

Next, add the wet ingredients to the mixing bowl.

Just mixed dough in a stainless steel mixing bowl.

Stir everything together. It will feel dry at first, but keep mixing. It will become a proper dough once stirred enough.

Chocolate Pumpkin Bread dough leveled out in a parchment lined loaf pan.

Pour the batter into the oiled loaf pan. Smooth it out and press it evenly in the pan so the top is level.

Chocolate chips sprinkled over raw Chocolate Pumpkin Bread dough in a parchment lined loaf pan.

Sprinkle the leftover ¼ cup chocolate chips over the top of the dough. Bake for 40 minutes.

Just baked Chocolate Pumpkin Bread cooling on a black wire cooling rack.

Let the bread cool on a counter, on a wire rack (cooling rack).

A partially sliced loaf of Chocolate Pumpkin Bread sitting on a cutting board.

Once cooled, slice and serve.

How To Store Chocolate Pumpkin Bread

This will keep in the fridge for up to 4 or 5 days.

How To Freeze Chocolate Pumpkin Bread

This one is so-so in the freezer. It will obviously freeze, as will any food. But the freezer does tend to dry it out a bit. So make very sure you pack it super well. Perhaps wrap it tightly in plastic wrap, and then put it into an airtight container with a tight-fitting lid.

More Healthy Sweet Bread Recipes

Chocolate Pumpkin Loaf Recipe Card + Video

Adapted from: Carrots And Cake

Copyright Information For The Gracious Pantry
A close up of a slice of Chocolate Pumpkin Bread.

Chocolate Pumpkin Bread

A delicious sweet bread for Fall!
No ratings yet
Print Pin Rate
Course: Breads, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 209kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 1 Standard Loaf Pan

Ingredients

  • 1 cups whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • cup chocolate chips (divided – I used Lily's or Enjoy Life)
  • 1 cup pumpkin puree (if canned, make sure it's not pumpkin pie filling)
  • ¾ cup granular sweetener
  • 1 tbsp. molasses
  • 2 large eggs
  • 1 tsp. pure vanilla extract

Instructions

  • Preheat oven to 350° degrees F. and line a standard loaf pan with parchment paper.
    A standard loaf pan lined with cut parchment paper.
  • Spray the parchment with oil.
    Spraying oil on a parchment lined loaf pan.
  • In a large mixing bowl, whisk together your flour, cocoa powder, baking soda, salt, sweetener, cinnamon, nutmeg, and 1 cup of chocolate chips (all your dry ingredients). Reserve the last ¼ cup chocolate chips for topping your bread.
    A dry flour mixture with chocolate chips in a stainless steel mixing bowl.
  • Next, add the wet ingredients to the mixing bowl.
    Eggs, molasses and vanilla extract sitting unmixed in a bed of flour mixture.
  • Stir everything together. It will feel dry at first, but keep mixing. It will become a proper dough once stirred enough.
    Just mixed dough in a stainless steel mixing bowl.
  • Pour the batter into the oiled loaf pan. Smooth it out and press it evenly in the pan so the top is level.
    Chocolate Pumpkin Bread dough leveled out in a parchment lined loaf pan.
  • Sprinkle the leftover ¼ cup chocolate chips over the top of the dough. Bake for 40 minutes.
    Chocolate chips sprinkled over raw Chocolate Pumpkin Bread dough in a parchment lined loaf pan.
  • Cool the loaf on a wire cooling rack.
    Just baked Chocolate Pumpkin Bread cooling on a black wire cooling rack.
  • Once cooled, slice and serve.
    A partially sliced loaf of Chocolate Pumpkin Bread sitting on a cutting board.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1slice | Calories: 209kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 76mg | Potassium: 215mg | Fiber: 3g | Sugar: 26g | Vitamin A: 3266IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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31 Comments

  1. I do read Carrots ‘N’ Cake, (Tina and I are Boston blog buddies,) and love your adaption of her chocolate pumpkin loaf!

  2. Sanjeeta kk says:

    Beautiful loaf and like the thin slices. Nice dark color for the loaf. Love to add pumpkin in my loaves.

    1. The Gracious Pantry says:

      Thanks for compliments everyone! I hope you enjoy the recipe!

  3. The Clean Eating Bakery is a FANTASTIC idea!
    I think I’m going to bake this tomorrow…mmmmmm, can’t wait 😉

    1. The Gracious Pantry says:

      Ma.Risa – I thought so too. Oh the possibilities…. lol Enjoy the recipe!

  4. Anna Johnston says:

    Wowee! I could go a slice of this right now 🙂

    1. The Gracious Pantry says:

      Anna – You would love it!

  5. Made this last night – it’s almost gone! What a wonderful flavor. The house smells spectacular. Hubby and son were nearly waiting at the oven door for this to come out. Thanks!

    1. The Gracious Pantry says:

      Margaret – Yay! So happy you enjoyed it!

  6. just found your blog yesterday and i’m so happy i did! i didn’t have a loaf pan so i made these into muffins…yummers! they were fantastic! thank you for the great recipes, i can’t wait to try more of them.

    1. The Gracious Pantry says:

      Heather – Fantastic! Improvisation is always a good thing in the kitchen!

  7. Looks so yummy! Any idea what flour I could sub for WW? At least for part of the flour? Brown Rice? Quinoa Flour?

    1. The Gracious Pantry says:

      Jayme – I would stick with brown rice flour. A mix is probably better than substituting outright, unless you need to to avoid the gluten.

  8. Wendy @ Seriously Sassy says:

    Just wanted to let Tiffany’s readers know that this recipe is UNBELIEVABLE! WOW. Probably the best chocolate muffins I’ve ever had. Yeah, I made the recipe in the form of muffins and they turned out PERFECT! Hubby and daughter couldn’t believe it. 😀
    Just FYI, mini muffins only baked for about 15 minutes. Regular-sized muffins baked for about 30.

    1. The Gracious Pantry says:

      Wendy – Thank you so much for sharing that! Muffins are ALWAYS good! (Funny how the shape of something seems to make it taste better, isn’t it? lol)

  9. Katie Clarke says:

    Hi tiff,
    Do you think instead of canned pumpkin if would be the same to bill and then used a blender to puree half of a fresh pumpkin?
    I live in New and they dont sell pumpkin puree because pumpkin pie is unheard of, but you can get copious amounts of pumpkin fresh!

    1. Anonymous says:

      Katie – Yes! If you cook the pumpkin and blend until smooth, it’s the same thing as the canned version.

  10. Anonymous says:

    LJ – Hahaha!!! Glad you liked it!

  11. Anonymous says:

    I made this for company last night. It was great! The melty chips added so much, and it wasn’t too sweet – just right with a cup of coffee. Great job!

    1. Anonymous says:

      Cec – Fantastic! Glad you enjoyed it!

  12. graciouspantry says:

    I’m confused. This recipe doesn’t call for yeast…

  13. graciouspantry says:

    Awesome!
    But just to be sure you know, brown sugar isn’t clean. They sound delish though!

  14. graciouspantry says:

    Let it cool enough to handle it. Then take it out of the pan.

  15. Mel Cowen says:

    AH-MAZING!!! Another really tasty recipe. Thanks so much

  16. Sunday Ormesher says:

    This is a great loaf!!!!!!!!!!!! I have made it 3 times already…truly a keeper.
    I did substitute the molasses with brown sugar–it worked fine…will be making this many more times….really gets the want for chocolate and you feel it is better for you too!!!!!!!!!!!!

  17. I’m wondering….can you buy that kind of chocolate chips at like Walmart?….that may or may not be a dumb question. haha – I just discovered your website, and I can’t wait to try all these clean recipes! 🙂

    1. The Gracious Pantry says:

      Courtney – Unfortunately, I seriously doubt it. I get mine at Whole Foods. They aren’t cheap either. A little over $4 a bag. But if you don’t use them very often, it’s not so bad.

  18. Jayme Logan says:

    Does that work out to be a little less than 1 cup of pumpkin?

    1. The Gracious Pantry says:

      Jayme – It’s half of a 15 oz. can. So ya, somewhere in that range.

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