If you’re looking for a fall treat that’s rich, indulgent, and delightfully tender, this Moist Chocolate Pumpkin Bread Recipe is going to become your new obsession. I absolutely love this because it combines the cozy warmth of pumpkin with the irresistible punch of chocolate — and yet, it’s incredibly easy to whip up. When I first tried this, I was blown away by how soft and flavorful the bread turned out without any fuss. Keep reading and I’ll walk you through every step so you can nail this one with ease!
Why You’ll Love This Recipe
- Perfectly Moist Texture: The Greek yogurt and pumpkin puree keep every bite tender and soft.
- Rich Chocolate Flavor: Cocoa powder and chocolate chips add that deep chocolate goodness without overpowering the pumpkin.
- Simple Ingredients: You likely have everything on hand – no exotic or hard-to-find items needed.
- Easy to Make: This bread comes together quickly, perfect for a cozy weekend baking session.
Ingredients You’ll Need
Let’s chat about the ingredients — they all work beautifully to create that signature moistness and flavor in this chocolate pumpkin bread. I always suggest grabbing high-quality cocoa powder for the best chocolate taste, and make sure your pumpkin puree is smooth and unsweetened.
- Butter: Melted and cooled butter enriches the bread without making it greasy.
- Vanilla extract: Adds a lovely fragrant sweetness that brings all the flavors together.
- Egg: Helps bind everything and makes the texture light yet substantial.
- Granulated sugar: Sweetens and balances the deep cocoa flavor.
- Brown sugar: Adds a subtle caramel note that pairs wonderfully with pumpkin.
- Kosher salt: Just a pinch enhances all the other flavors so the bread doesn’t taste flat.
- Greek yogurt: A secret weapon here — it keeps the bread moist and extra tender.
- Cocoa powder: Provides that rich, chocolatey base flavor.
- Canned pumpkin puree: The star ingredient giving body, moisture, and autumn vibes.
- Flour: Provides structure to your bread, but measure carefully to avoid dryness.
- Baking soda: Gives your bread the perfect lift without being cakey.
- Chocolate chips: For those melty pockets of chocolate goodness that make this bread irresistible.
Variations
One of the things I love about this Moist Chocolate Pumpkin Bread Recipe is that you can make it your own. I’ve tried a few variations over time, so don’t hesitate to experiment based on what you have or what you’re craving!
- Nutty Twist: Adding chopped walnuts or pecans gives the bread a delightful crunch — my family goes crazy for the extra texture!
- Spiced Pumpkin Bread: Drop in some cinnamon, nutmeg, and cloves for classic fall spice vibes that elevate the pumpkin flavor.
- Vegan Adaptation: Swap the egg for flaxseed “egg” and use dairy-free yogurt to make it vegan-friendly, which still keeps that moist crumb.
- Extra Chocolatey: Sneak in some mini chocolate chips or drizzle melted chocolate on top after baking for a decadent finish.
How to Make Moist Chocolate Pumpkin Bread Recipe
Step 1: Prep Your Pan and Oven
This is where success starts — preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper. Trust me, lining your pan makes the bread slide out effortlessly, and it helps it bake evenly without sticking. If you skip this, you might have a crumbly mess on your hands! I always fold parchment so it covers all the edges perfectly.
Step 2: Mix the Wet Ingredients
In a large bowl, combine your canned pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, and brown sugar. I usually use a whisk here to get a smooth mix without lumps. Mixing those ingredients first helps build a smooth base before the dry ingredients get added.
Step 3: Stir in the Cocoa and Flour
Sift in the cocoa powder and mix thoroughly so the whole batter gets that gorgeous chocolate color. Then add the flour and baking soda, but here’s the trick — mix just until you don’t see any flour pockets. Overmixing can make the bread dense and dry, which is the opposite of what we want! I learned this the hard way, so please, mix gently and stop when it’s almost combined.
Step 4: Fold in Chocolate Chips and Pour Batter
Finally, fold in the chocolate chips — I love doing this last so the chips stay nice and scattered throughout. Then pour the batter into your parchment-lined loaf pan and sprinkle a few extra chocolate chips on top for a pretty finish and those melty pockets of chocolate. It makes the bread look extra tempting once it’s baked!
Step 5: Bake and Cool
Bake your bread at 180°C (350°F) for 50-60 minutes. To check for doneness, insert a toothpick near the center — if it comes out clean (or with just a few moist crumbs), it’s ready. This part takes patience, but it’s worth it! When you pull the bread from the oven, let it cool for at least 20 minutes in the pan. This resting time helps it firm up so you don’t end up with a crumbly mess when slicing.
Pro Tips for Making Moist Chocolate Pumpkin Bread Recipe
- Room Temperature Everything: I used to skip this step, but using room-temp eggs and butter makes mixing easier and yields a tender crumb.
- Careful Flour Measuring: Spoon and level your flour instead of scooping directly — this avoids heavy, dry bread.
- Don’t Overmix: Mix wet and dry ingredients until just combined to keep your bread moist and tender.
- Patience with Cooling: Waiting for the bread to cool reduces crumbling and makes slicing a breeze.
How to Serve Moist Chocolate Pumpkin Bread Recipe
Garnishes
I like to keep garnishes simple because this bread speaks for itself, but a light dusting of powdered sugar or a smear of cream cheese frosting really brings it to party level. Sometimes I add a sprinkle of chopped walnuts on top before baking for added crunch and a rustic look.
Side Dishes
Pair this bread with a hot cup of coffee, chai tea, or even a creamy latte — that combo is pure magic. For a breakfast spread, add some fresh fruit or yogurt on the side to balance the richness.
Creative Ways to Present
For a festive occasion, I’ve sliced this bread and arranged it in a pretty basket lined with autumn-themed napkins — it instantly makes breakfast feel special. You can also serve warm slices with a scoop of vanilla ice cream for a quick dessert that’s cozy and impressive.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container at room temperature for up to 3 days. It’s amazing how the flavors deepen with a little rest, and the bread stays just as moist as when fresh.
Freezing
Freezing is a lifesaver! I wrap the loaf tightly in plastic wrap and then foil before freezing. When I’m ready to enjoy, I thaw it overnight in the fridge. The texture stays wonderful, and it’s perfect for making ahead during busy holiday seasons.
Reheating
To reheat, I pop slices in the microwave for about 20 seconds or toast them lightly. It brings back the fresh-baked warmth and melts any chocolate chips inside — absolute perfection.
FAQs
-
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can absolutely use fresh pumpkin, but you’ll want to roast and puree it first. Make sure it’s cooked down enough to have the same consistency as canned pumpkin puree, or your bread texture might be affected.
-
Is it okay to substitute Greek yogurt with sour cream?
Definitely! Sour cream has similar fat content and tanginess, so it will maintain the moist texture and flavor in the bread just as well.
-
Why is my pumpkin bread dry and dense?
That usually happens when the flour is packed too tightly or you overmix the batter. Use the spoon-and-level method for flour, mix just until combined, and don’t skip using Greek yogurt or pumpkin puree for moisture!
-
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour with a gluten-free blend that’s meant for baking. Make sure it has xanthan gum or another binder for the best texture. The bread might be slightly different in crumb but still lovely and moist.
Final Thoughts
This Moist Chocolate Pumpkin Bread Recipe is one of those cozy, feel-good treats I keep coming back to year after year. Whether it’s for weekday breakfasts, a snack with afternoon tea, or a casual dessert, it never disappoints. I hope you enjoy baking it as much as I do—and if you try it, drop me a line to let me know how it turned out! Seriously, once you taste that tender crumb with gooey chocolate chips and subtle pumpkin sweetness, you’ll want to make it again and again.
Print
Moist Chocolate Pumpkin Bread Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 10 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Chocolate Pumpkin Bread combines rich cocoa and sweet pumpkin puree, resulting in a deliciously tender and flavorful loaf. Enhanced with Greek yogurt and studded with melty chocolate chips, this easy-to-make bread is perfect for fall or any time you crave a moist, chocolatey treat.
Ingredients
Wet Ingredients
- ¼ cup Butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 Egg
- ½ cup Greek yogurt
- 1 ½ cups Canned pumpkin puree
Dry Ingredients
- ⅓ cup Granulated sugar
- ½ cup Brown sugar
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
Add-ins
- 1 cup Chocolate chips, plus extra for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper to ensure easy release of the bread after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Whisk until the mixture is smooth and well combined.
- Add Dry Ingredients: Gently fold in the flour and baking soda until just combined, taking care not to overmix to keep the bread moist and tender.
- Incorporate Chocolate Chips: Stir in the chocolate chips until there are no visible lumps of flour and the batter is evenly mixed.
- Transfer Batter and Top: Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle extra chocolate chips on the surface for a decadent finishing touch.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for at least 20 minutes before removing and slicing. This resting time helps the bread set and prevents crumbling.
Notes
- Use room temperature ingredients to ensure proper mixing and a uniform batter.
- Measure flour properly by spooning it into the measuring cup and leveling with a knife to avoid dense bread.
- Avoid overmixing the batter to prevent developing gluten, which can make the bread dry and tough.
- Lining the pan with parchment paper helps with even baking and easy removal of the loaf.
- Let the bread cool for at least 20 minutes for the best texture and to prevent crumbling when slicing.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
