As the leaves turn golden and a chill fills the air, I find myself daydreaming about the comforting scents of fall baking wafting through the kitchen. My go-to treat during this season is a slice of Moist Chocolate Pumpkin Bread—a delightful union of rich chocolate and cozy pumpkin flavor. This recipe has become a lifesaver in my home, perfect for using up that leftover pumpkin puree and transforming it into a decadent breakfast or dessert that captivates chocolate lovers. Not only is it quick to whip up, but it’s also adaptable for gluten-free and dairy-free needs, ensuring no one misses out on its melt-in-your-mouth goodness. So, will you join me in the kitchen to create this autumn masterpiece?
Why Is This Recipe a Must-Try?
Unforgettable Flavor: The combination of rich chocolate and warm pumpkin creates a unique taste that’s simply irresistible.
Quick & Easy: This recipe comes together in just a few steps, making it perfect for busy days.
Versatile Options: With a few substitutions, you can easily make it gluten-free or dairy-free, accommodating various dietary needs.
Perfect for Leftovers: A fantastic way to use up leftover pumpkin puree, turning a potential waste into a delightful treat.
Crowd-Pleasing: Whether served as breakfast or dessert, everyone will love this moist chocolate pumpkin bread—pair it with a cup of coffee for a delightful start!
For more deliciously cozy recipes, check out my Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans for another fall favorite!
Moist Chocolate Pumpkin Bread Ingredients
For the Batter
- Pumpkin Puree – Adds moisture and a subtle pumpkin flavor; use canned or fresh, making sure to strain any excess liquids for the best texture.
- All-Purpose Flour – Provides the bread’s structure; feel free to substitute with self-rising or cake flour if desired.
- Baking Soda – A crucial leavening agent that ensures your bread rises beautifully.
- Melted Butter (Unsalted) – Infuses moisture and richness; let it cool before adding to the mixture for perfect blending.
- Greek Yogurt – Contributes to a tender, moist texture; room temperature is best, and you can replace it with sour cream if you’d like.
- Dutch Process Cocoa Powder – Delivers a deep, rich chocolate flavor; natural cocoa can work in a pinch for this Moist Chocolate Pumpkin Bread.
- Granulated Sugar – Sweetens your bread to perfection; substitute with caster sugar for a finer texture.
- Brown Sugar – Adds extra richness and moisture to your loaf, making it irresistibly delicious.
- Egg – Binds everything together and gives structure; aim for a room temperature large egg for the best results.
- Vanilla Extract – Enhances the overall flavor with a warm depth.
- Kosher Salt – Balances out the sweetness, elevating all the flavors in your bread.
- Chocolate Chips – Add delightful bursts of chocolate; options include dark, milk, or semisweet chips.
Optional Toppings
- Extra Chocolate Chips – Sprinkle on top before baking for an added gooey treat.
- Chopped Nuts – Such as walnuts or pecans for a delightful crunch, if desired.
This list provides everything you need to create a fulfilling experience with my Moist Chocolate Pumpkin Bread. So gather your ingredients, and let’s get baking!
Step‑by‑Step Instructions for Moist Chocolate Pumpkin Bread
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (180°C). While the oven warms up, grab a standard loaf pan and line it with parchment paper, allowing some overhang for easy removal later. This setup ensures your Moist Chocolate Pumpkin Bread bakes evenly and can be taken out without sticking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine 1 cup of pumpkin puree, ½ cup of Greek yogurt, ½ cup of melted unsalted butter (cooled), and 1 teaspoon of vanilla extract. Add 1 cup of granulated sugar, ½ cup of brown sugar, and a pinch of kosher salt. Whisk these ingredients together until they form a smooth, cohesive mixture that is thick and well-blended.
Step 3: Add Eggs and Cocoa
Next, crack in 1 large room temperature egg, whisking until fully incorporated to ensure the batter is fluffy and light. Gradually sift in ½ cup of Dutch process cocoa powder while stirring gently. This critical step infuses the batter with rich chocolate flavor, making your Moist Chocolate Pumpkin Bread deliciously indulgent.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 ½ cups of all-purpose flour and 1 teaspoon of baking soda. Gradually fold this dry mixture into your wet ingredients using a spatula. Be careful not to overmix; stop as soon as no major flour clumps are visible to maintain a tender texture in your bread.
Step 5: Fold in Chocolate Chips
With the batter almost complete, gently fold in 1 cup of chocolate chips of your choice—dark, milk, or semisweet. This step enhances the chocolatey depth of the Moist Chocolate Pumpkin Bread, creating delightful morsels throughout every slice. Make sure the chocolate chips are evenly distributed without overworking the batter.
Step 6: Pour and Smooth
Pour the delicious, thick batter into your prepared loaf pan, smoothing the top with a spatula for even baking. If you’d like to indulge further, sprinkle a handful of extra chocolate chips atop the batter for an added treat. This visual cue of chocolate chips peeking through ensures a tempting finish.
Step 7: Bake to Perfection
Place the loaf pan in your preheated oven and bake for 50-60 minutes. Keep an eye on the bread; it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. This baking time allows the Moist Chocolate Pumpkin Bread to develop a rich flavor and a beautifully golden exterior.
Step 8: Cool Before Slicing
Once baked, carefully remove your loaf pan from the oven and let it cool for about 20 minutes. Gently lift the bread out using the parchment overhang and place it on a wire rack. Allowing it to cool fully prevents crumbling, ensuring each slice remains intact and ready for enjoyment.
Storage Tips for Moist Chocolate Pumpkin Bread
Room Temperature: Keep the moist chocolate pumpkin bread in an airtight container at room temperature for up to 3 days to maintain its softness and flavor.
Fridge: If you prefer, you can store it in the fridge for up to a week. Just remember to wrap it well to prevent it from drying out.
Freezer: For longer storage, freeze your chocolate pumpkin bread in a sealed freezer bag or wrapped in plastic wrap for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating: To reheat, slice the bread and warm it briefly in the microwave or toaster oven. This brings back its delightful, melt-in-your-mouth texture.
Make Ahead Options
These Moist Chocolate Pumpkin Bread loaves are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance. Simply mix all the wet and dry ingredients as directed, and then refrigerate the bowl covered with plastic wrap. When you’re ready to bake, give the batter a quick stir to ensure everything is well combined, and pour it into your prepared loaf pan. For optimal quality, it’s best to bake it fresh, but if you must, you can also freeze the baked bread for up to 3 months. Just thaw overnight in the fridge before slicing and serving. You’ll find this approach leaves the bread just as delicious and convenient for any occasion!
Expert Tips for Moist Chocolate Pumpkin Bread
Room Temperature Ingredients: Always use room temperature ingredients, like eggs and yogurt, to ensure better mixing and a smoother batter.
Accurate Flour Measurement: Spoon flour into your measuring cup instead of scooping directly to avoid packing, which can lead to a dense loaf.
Avoid Overmixing: Mix the batter just until combined. Overmixing can result in a tough texture, taking away from the moistness of your Chocolate Pumpkin Bread.
Cooling Time: Let the loaf cool in the pan for 20 minutes before transferring it to a wire rack to slice. This allows it to set up properly and reduces crumbling.
Variations for Everyone: For gluten-free options, swap all-purpose flour with gluten-free flour. For dairy-free, use vegan butter and dairy-free yogurt in this Moist Chocolate Pumpkin Bread recipe.
Moist Chocolate Pumpkin Bread Variations
Feel free to get creative and personalize your moist chocolate pumpkin bread with these delightful suggestions! Each twist adds its unique touch, making it the perfect treat for any palate.
- Pumpkin Spice Boost: Incorporate 1 teaspoon of pumpkin pie spice for a warm autumn flavor that complements the chocolate beautifully.
- Nutty Texture: Replace chocolate chips with chopped walnuts or pecans, giving your loaf a satisfying crunch that balances the moistness perfectly.
- Peanut Butter Indulgence: Mix in 1/2 cup of creamy peanut butter for a rich, nutty flavor that pairs exceptionally well with chocolate and pumpkin.
- Gluten-Free Goodness: Use a gluten-free flour blend to make this delectable bread accessible to those with dietary restrictions while keeping its amazing flavor intact.
- Dairy-Free Delight: Swap melted butter for coconut oil and Greek yogurt for dairy-free alternatives to create a loaf that’s just as moist and flavorful.
- Fruit Infusion: Toss in some banana slices or dried cranberries to bring an unexpected twist of flavor and texture, adding a fruity freshness to each bite.
- Extra Sweetness: Drizzle a simple glaze made of powdered sugar and milk over the cooled bread, elevating it to a decadent dessert treat that’s hard to resist.
- Dark Chocolate Lovers: Use dark chocolate chips instead of semisweet for an extra-rich chocolate experience that chocolate aficionados will adore.
With these variations, you can transform your moist chocolate pumpkin bread into something new every time you bake! And if you’re looking for more comforting flavors, try my Pumpkin Banana Bread or the decadent Chocolate Zucchini Bread. Happy baking!
What to Serve with Moist Chocolate Pumpkin Bread?
Indulge in the warming embrace of fall flavors as you elevate your Moist Chocolate Pumpkin Bread into a delightful meal.
- Creamy Whipped Cream: A dollop on top enhances the sweetness and adds a light, airy contrast to the bread’s rich texture.
- Fresh Berries: Juicy strawberries or tart raspberries provide a refreshing burst that beautifully balances the chocolate and pumpkin flavors.
- Vanilla Ice Cream: A scoop atop a warm slice creates a delightful melting experience, merging flavors harmoniously for dessert lovers.
- Coffee or Espresso: The boldness of coffee complements the chocolate nicely, making it a perfect morning companion while you enjoy your bread.
- Nutty Granola: Adds crunch and heartiness, turning the bread into an energy-packed breakfast option that keeps you satisfied.
- Spiced Chai Tea: The warm spices in chai echo the season’s flavors, enhancing the cozy vibes while you savor each bite of the loaf.
- Coconut Cream: Light yet rich, this dairy-free alternative adds an exotic touch and complements the pumpkin’s earthiness remarkably well.
- Dessert Wine: A sweet dessert wine pairs beautifully, highlighting the sweet and spicy notes of the chocolate pumpkin blend for a perfect evening treat.
Moist Chocolate Pumpkin Bread Recipe FAQs
How do I select the right pumpkin puree?
Absolutely! When selecting pumpkin puree, look for brands that have a smooth consistency without added sugars or spices. You can use canned pumpkin puree or make your own by roasting a sugar or pie pumpkin until tender, then blending it until smooth. If using fresh pumpkin, be sure to strain any excess moisture for the best texture.
How should I store my Moist Chocolate Pumpkin Bread?
To keep the bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for about a week, but make sure it’s well-wrapped to avoid drying out. I often advise using a slice of bread inside the container to help keep it moist!
Can I freeze the Moist Chocolate Pumpkin Bread?
Yes, very! To freeze, wrap the cooled bread tightly in plastic wrap and then place it in a resealable freezer bag. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and give it a quick reheat in the microwave for that freshly baked taste!
What do I do if my batter seems too thick?
If your batter feels too thick, you can add a tablespoon or two of milk (or your preferred dairy substitute) to loosen it. This can happen if the pumpkin puree is too dense or if you’ve measured the flour too densely. Just gently fold in the liquid until the desired consistency is achieved, being careful not to overmix.
Is this recipe suitable for people with allergies?
The Moist Chocolate Pumpkin Bread can be made allergy-friendly! For gluten-free diets, simply substitute regular flour with a 1:1 gluten-free flour blend. If you need it dairy-free, opt for vegan butter and dairy-free yogurt alternatives. Always check labels for hidden allergens, especially in chocolate chips, to ensure they meet your dietary needs.
Can I add other ingredients or flavors to this bread?
Absolutely! One of my favorite variations is adding a teaspoon of pumpkin spice for an enhanced autumn flavor, or even swapping chocolate chips for chopped nuts like walnuts or pecans for added crunch. Feel free to get creative—mix in some peanut butter chips or even a few banana slices for a fun twist!
Enjoy exploring the delightful world of baking with your Moist Chocolate Pumpkin Bread!
Moist Chocolate Pumpkin Bread: Your New Fall Obsession
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and prepare a loaf pan with parchment paper.
- In a large mixing bowl, combine pumpkin puree, Greek yogurt, melted butter, and vanilla extract with sugars and salt.
- Add the egg and whisk until fully incorporated, then sift in cocoa powder while stirring gently.
- In a separate bowl, whisk together flour and baking soda, then fold into the wet ingredients until just combined.
- Gently fold in chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top and adding extra chocolate chips if desired.
- Bake for 50-60 minutes or until a toothpick comes out clean or with moist crumbs.
- Let cool in the pan for 20 minutes before transferring to a wire rack.
Leave a Reply