Name: Irresistibly Moist Chocolate Pumpkin Bread for Guilt-Free Indulgence
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 cup Flour (substitutable with whole grain spelt or all-purpose gluten-free); 1 cup Cocoa Powder (use unsweetened); 2 tablespoons Dutch Cocoa Powder (enhances chocolate flavor); 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 cup Sugar (can use substitutes for sugar-free); 1 cup Pumpkin Puree (canned or homemade); 1/2 cup Water; 1/4 cup Oil or Almond Butter (for lower-calorie option use more pumpkin puree); 1/2 cup Mini Chocolate Chips (optional); 1 teaspoon Pure Vanilla Extract; 1 teaspoon Ground Cinnamon (optional)

I was rummaging through my pantry when I stumbled upon a can of pumpkin puree that had been waiting for its moment to shine. It hit me—what better way to celebrate fall than with a warm loaf of Chocolate Pumpkin Bread? This recipe is not just a seasonal delight; it’s a guilt-free indulgence, boasting only 100 calories per slice while delivering a rich, moist experience that’s perfect for breakfast or dessert. With a wonderful balance of cocoa and pumpkin, it’s high in fiber and completely vegan, ensuring everyone can enjoy a slice without a second thought. So, let’s roll up our sleeves and create a deliciously healthy treat that’ll keep you coming back for more—what special twist will you add to your version?

What makes this bread a must-try?

Moist and Fudgy: Each slice of this Chocolate Pumpkin Bread is incredibly moist, striking a perfect balance between the rich cocoa and the subtle pumpkin flavor.

Guilt-Free Indulgence: With only 100 calories per slice, you can indulge without the worry of overindulgence. Perfect for breakfast, dessert, or a snack!

Versatile Variations: Whether you’re vegan, on a keto diet, or simply looking for a healthier option, there’s a variation for everyone—try a sugar-free version or gluten-free flour!

Easy to Make: Perfect for both novice and experienced bakers, the straightforward steps make preparation quick and easy.

Perfect Pairing: Enjoy a slice warm, drizzled with almond butter or paired with your favorite tea or coffee—this bread is guaranteed to delight! If you’re feeling adventurous, you might also love to try my Triple Chocolate Cheesecake for a sweet treat that will wow everyone at your next gathering!

Chocolate Pumpkin Bread Ingredients

• Explore the tasty components!

For the Batter

Flour – Provides structure; you can substitute with whole grain spelt or all-purpose gluten-free flour for a lighter option.
Cocoa Powder – Adds a rich chocolate flavor; use unsweetened cocoa powder for a classic taste or Dutch cocoa for a deeper flavor.
Dutch Cocoa Powder – Enhances the chocolate essence; can be replaced with more unsweetened cocoa if necessary.
Baking Powder – Helps the bread rise, essential for that light texture.
Baking Soda – Works in tandem with baking powder for optimal leavening.
Salt – Balances sweetness and enhances flavor; don’t skip it!
Sugar – Provides sweetness; consider granulated, coconut sugar, or sugar substitutes like xylitol or erythritol for a sugar-free version.
Pumpkin Puree – The key ingredient for moisture and fiber; use canned or homemade, and half can be swapped with ripe banana for a unique twist.
Water – Hydrates the batter and helps adjust consistency.
Oil or Almond Butter – Adds moisture and richness; for a lower-calorie option, use extra pumpkin puree instead.
Mini Chocolate Chips – Optional for extra sweetness and texture; use in moderation for a lower-calorie treat.
Pure Vanilla Extract – Enhances the overall flavor; it’s essential for depth.
Ground Cinnamon – Optional for a spiced kick; can be omitted if you prefer a more chocolate-forward taste.

Step‑by‑Step Instructions for Chocolate Pumpkin Bread

Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a moment to grease a 9×5 inch loaf pan or line it with parchment paper, ensuring easy removal of your delicious Chocolate Pumpkin Bread once baked. Set the prepared pan aside as you gather your ingredients.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, regular cocoa powder, Dutch cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together thoroughly until evenly blended, creating a fluffy mixture. This step is crucial to ensure that your Chocolate Pumpkin Bread has a light and airy texture.

Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the sugar, pumpkin puree, water, oil (or almond butter), and vanilla extract. Mix until the ingredients form a smooth, cohesive blend. This mixture adds moisture and richness to the Chocolate Pumpkin Bread, so make sure it is well combined for the best results.

Step 4: Mix Wet and Dry Ingredients
Now, pour the wet mixture into the bowl containing the dry ingredients. Gently fold the two mixtures together with a spatula until there are no patches of dry flour visible. If you’d like, fold in the mini chocolate chips at this stage for an extra burst of sweetness in your Chocolate Pumpkin Bread.

Step 5: Transfer to Loaf Pan
Carefully pour the rich, chocolatey batter into your prepared loaf pan, spreading it evenly for uniform baking. Use a spatula to ensure the top is smooth and looks inviting, ready to transform into a delectable chocolate treat. This step is vital for achieving a gorgeous loaf once it’s baked.

Step 6: Bake to Perfection
Place the loaf pan in the preheated oven and bake for approximately 40 minutes. Keep an eye on your Chocolate Pumpkin Bread, as it’s ready when a toothpick inserted in the center comes out mostly clean. If the top begins to brown too quickly, simply cover it loosely with foil halfway through the baking time.

Step 7: Cool and Slice
Once baked, remove your Chocolate Pumpkin Bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely. For the best flavor, let the bread sit overnight; this will deepen the taste, ensuring every bite is as delightful as the last.

Chocolate Pumpkin Bread Variations

Feel free to get creative and personalize this recipe, bringing your unique flair to the bakery!

Gluten-Free: Swap regular flour for all-purpose gluten-free flour, ensuring everyone can indulge without worry.
Keto-Friendly: Use almond flour instead of regular flour and a sugar substitute like erythritol for a low-carb delight. It’ll still be delicious!
Vegan Chocolate Chips: Choose dairy-free chocolate chips for an entirely plant-based treat, satisfying sweet tooth cravings while keeping it vegan.
Nutty Delight: Fold in chopped walnuts or pecans for a delightful crunch; it’s an easy way to enhance both flavor and texture.
Banana Twist: Substitute half of the pumpkin puree with ripe banana—this adds a unique sweetness and moistness that’s simply irresistible.
Spicy Pumpkin: Mix in a dash of nutmeg or allspice for extra warmth and spice; it’s perfect for those chilly evenings.
Double Chocolate: For rich decadence, increase the cocoa powder slightly and include more mini chocolate chips for those who love a chocolate explosion!

If you’re in the mood for something equally delicious but different, you might want to check out my No Bake Espresso Chocolate Cheesecake for a creamy, dreamy dessert that’s sure to impress. Let your cooking adventure begin!

What to Serve with Chocolate Pumpkin Bread?

Imagine the scent of warm, chocolatey goodness wafting through your home—there’s nothing quite like enjoying this delightful treat with the perfect accompaniments.

Creamy Almond Butter: A drizzle of creamy almond butter adds a nutty richness that complements the chocolate and pumpkin perfectly. It’s great for breakfast or a snack!
Fresh Berries: Juicy raspberries or sliced strawberries offer a refreshing burst of flavor that balances the rich chocolate. Their tartness beautifully contrasts the sweetness.
Cinnamon Sugar Dusting: A light sprinkle of cinnamon sugar can enhance the fall flavor, transforming each slice into a cozy treat reminiscent of warm cinnamon rolls.
Coconut Whipped Cream: Light, fluffy coconut whipped cream adds a delightful tropical twist, making it feel indulgent without the calories. Perfect for a guilt-free dessert!
Hot Coffee or Tea: Pair your Chocolate Pumpkin Bread with a warm cup of coffee or spiced chai tea, allowing the flavors to meld together beautifully. A comforting duo!
Vanilla Ice Cream: For a decadent dessert option, serve warm slices alongside a scoop of vanilla ice cream. The melty ice cream adds a luxurious touch to the bread.
Nutty Granola: Sprinkle some homemade or store-bought granola for a textural contrast. Its crunchy bite complements the soft bread, making for a delightful eating experience.
Dark Chocolate Sauce: Drizzled over the top, rich dark chocolate sauce can elevate each bite—perfect for when you’re feeling extra indulgent!

How to Store and Freeze Chocolate Pumpkin Bread

Room Temperature: Store leftover Chocolate Pumpkin Bread in an airtight container at room temperature for up to 5 days to maintain its moist texture.

Fridge: If you prefer a longer shelf life, refrigerate it in an airtight container for up to 1 week, though the texture may become slightly denser.

Freezer: For extended storage, slice the cooled Chocolate Pumpkin Bread and freeze in airtight bags for up to 3 months. Thaw overnight in the fridge when ready to enjoy.

Reheating: To enjoy warm slices, microwave for 15-20 seconds or place in a preheated oven at 350°F (175°C) for a few minutes until heated through.

Helpful Tricks for Chocolate Pumpkin Bread

Perfect Flour Choice: Use all-purpose gluten-free flour for a fluffy texture. Avoid coconut or whole wheat flour, which can make the bread dense.
Blend Ingredients Well: Ensure your wet ingredients, especially pumpkin puree and almond butter, are fully combined. This step helps achieve even moisture throughout the Chocolate Pumpkin Bread.
Rest the Batter: Allow the combined batter to rest for 10-15 minutes before baking. This tip enhances the loaf’s fluffiness and allows the flavors to meld beautifully.
Watch the Bake: Check the bread at the 30-minute mark; if it browns too quickly, tent with foil. This will prevent burning while ensuring a perfectly baked center.
Store Properly: Keep your Chocolate Pumpkin Bread in an airtight container for up to 5 days, or freeze slices for longer storage while preserving its moist texture.

Make Ahead Options

These Chocolate Pumpkin Bread preparations are perfect for busy home cooks! You can mix the dry ingredients (flour, cocoa powders, baking powder, baking soda, and salt) up to 3 days in advance and store them in an airtight container to maintain freshness. Additionally, you can combine the wet ingredients (sugar, pumpkin puree, water, oil or almond butter, and vanilla extract) and refrigerate them for up to 24 hours before baking to save time and still achieve that rich flavor. When you’re ready to bake, simply combine the dry and wet mixtures, fold in any chocolate chips, and proceed with the baking instructions. This way, you’ll be able to enjoy warm, moist Chocolate Pumpkin Bread with minimal effort!

Chocolate Pumpkin Bread Recipe FAQs

What type of pumpkin puree should I use?
You can use either canned pumpkin puree or homemade pumpkin puree for this recipe. If using fresh pumpkin, roast it until tender, then blend until smooth for the best results. Just make sure there are no dark spots all over, as this could indicate overripeness.

How should I store the Chocolate Pumpkin Bread?
Store your Chocolate Pumpkin Bread in an airtight container at room temperature for up to 5 days. If you live in a humid area, refrigerate it for extra freshness; it will last about a week in the fridge. Be cautious, though—the colder environment can make it a bit denser!

Can I freeze Chocolate Pumpkin Bread?
Absolutely! To freeze, slice the cooled Chocolate Pumpkin Bread and wrap each slice tightly in plastic wrap. Place the wrapped slices into a freezer bag and store them in the freezer for up to 3 months. When you’re ready to enjoy a slice, just take it out, and thaw it in the fridge overnight.

What should I do if my bread sinks in the middle?
If your Chocolate Pumpkin Bread sinks, this may happen due to underbaking or too much moisture in the batter. Always ensure to test doneness with a toothpick—if it comes out mostly clean, it’s done! If you suspect excess moisture, reduce the liquid ingredients slightly during the next batch.

Is this recipe safe for my pets?
While this Chocolate Pumpkin Bread is safe for humans, never share with your pets, especially since it contains chocolate and sugar. Chocolate is toxic to dogs and can cause digestive issues for other pets. Stick to plain pumpkin (cooked, not spiced) as a safe treat for your furry friends instead.

Can I make this bread gluten-free?
Yes, simply use an all-purpose gluten-free flour blend in place of regular flour. Just be careful not to use whole wheat or coconut flour, as it may lead to a dense texture instead of the light, airy bread you desire. I also recommend adding a bit of xanthan gum if your gluten-free flour doesn’t already include it to help achieve the right structure.