Double Chocolate Pumpkin Bread

This recipe for Double Chocolate Pumpkin Bread will be the easiest homemade pumpkin loaf you have ever whipped up! Rich pumpkin batter is mixed with deep cocoa and plenty of chocolate chips then baked until the center turns soft and tender while the top develops a gently cracked crust. All you need to do is stir the batter together and let the oven bake your chocolate pumpkin loaf to perfection.

I know we are not quite at the heart of fall yet but that has not stopped me from daydreaming about cool mornings and cozy baking and most importantly all of my favorite pumpkin desserts! Some of my favorite sweet treats that I enjoy when the season changes include Banana Pudding Cookies and warm slices of homemade quick bread.

This fall I plan on adding another staple to that ever growing list… Double Chocolate Pumpkin Bread! It is the perfect way to use up pumpkin puree while adding plenty of rich chocolate flavor and it could not be easier to make. If you are looking to add something chocolatey to your holiday spread this is the dessert for you.

Ingredients

Here is what I use for this recipe :

• All-purpose flour: Builds the loaf structure while keeping the crumb sturdy enough to hold the pumpkin and chocolate.
• Unsweetened cocoa powder: Creates the first layer of chocolate flavor and gives the loaf its deep dark color.
• Baking soda: Provides lift so the dense pumpkin batter rises into a tender quick bread.
• Baking powder: Adds extra leavening support for a rounded loaf with a soft interior.
• Fine salt: Balances the sweetness and sharpens both the cocoa and warm pumpkin spice flavors.
• Pumpkin pie spice: Adds cinnamon forward warmth that complements the pumpkin and deep chocolate.
• Pumpkin puree: Adds moisture and seasonal pumpkin flavor while helping the crumb stay soft for days.
• Large eggs: Bind the batter and help the loaf set with enough structure for clean slices.
• Neutral oil: Keeps the bread moist and tender without competing with the pumpkin or chocolate flavor.
• Packed brown sugar: Sweetens the loaf while adding moisture and a subtle caramel note.
• Granulated sugar: Balances the bittersweet cocoa and helps the top form a delicate baked crust.
• Whole milk: Loosens the thick pumpkin batter so the dry ingredients blend in evenly.
• Vanilla extract: Rounds out the cocoa and pumpkin spice flavors with gentle aromatic sweetness.
• Semisweet chocolate chips: Creates the second chocolate layer with melty pockets inside and visible chips across the top.

Tools I Use :

• Large mixing bowl: Holds the cocoa dry mixture with enough room to combine the powders evenly.
• Medium mixing bowl: Holds the pumpkin wet mixture before the dry ingredients and chocolate chips are folded in.
• 9 x 5 inch loaf pan: Shapes the batter into a tall quick bread loaf and supports even baking.
• Measuring cups and spoons: Keeps the flour and cocoa and sugars and liquids accurately proportioned.
• Rubber spatula: Folds the thick batter gently and helps transfer it into the loaf pan with minimal overmixing.
• Wire cooling rack: Allows air to circulate around the baked loaf so the crumb can set before slicing.

Instructions

Step 1: Combine the cocoa dry mixture

Add the flour and cocoa powder with the baking soda and baking powder then add the salt and pumpkin pie spice until the mixture turns evenly cocoa brown. The powders should look loose and slightly uneven at first then become one consistent dry mixture with only a few tiny pale streaks remaining.

Tip: Break up visible cocoa lumps before moving on so the baked loaf does not develop dry chocolate pockets.

Step 2: Mix the pumpkin chocolate batter

Combine the pumpkin puree with the eggs and oil then add both sugars with the milk and vanilla until the mixture becomes glossy and orange brown. Fold in the cocoa dry mixture and 3/4 cup chocolate chips until the batter turns thick and dark with visible chips folded through unevenly.

Tip: Stop mixing as soon as the last dry streaks disappear so the bread stays tender instead of becoming heavy.

Step 3: Fill the loaf pan and add chocolate chips

Pour the thick chocolate pumpkin batter into the loaf pan so it settles into an uneven mound with soft ridges and natural swirls across the surface. Scatter the remaining 1/4 cup chocolate chips over the top so some sit near the center while others rest closer to the edges with casual spacing.

Tip: Keep the top slightly uneven because those natural ridges help create a homemade cracked finish as the loaf rises.

Step 4: Bake until risen and cracked

Bake the loaf until the batter rises above the pan and the center sets while the dark top develops a long natural crack with smaller uneven fissures. The chocolate chips should soften and melt into the surface while the edges turn slightly darker and the loaf pulls back just a little from the pan.

Tip: Let the loaf finish setting until the center springs back gently so the slices hold together without losing moisture.

Step 5: Slice and serve the chocolate pumpkin bread

Cut one slice from the cooled loaf so the inside reveals a moist dark pumpkin cocoa crumb with irregular air pockets and scattered melted chocolate chips. Place the single slice on a white plate with the cut face visible and let a few soft chocolate pockets show naturally along the uneven edge.

Tip: Cool the loaf before slicing so the crumb stays moist yet clean enough to reveal the chocolate pockets inside.

Pro Tips

• Use pure pumpkin puree instead of pumpkin pie filling so you control the sweetness and keep the batter texture balanced.
• Measure the flour lightly and level it off because too much flour can make this moist pumpkin chocolate loaf feel heavy.
• Reserve part of the chocolate chips for the top so the loaf gets visible melted pockets and a bakery style finish.
• Let the loaf cool before slicing because the chocolate pockets and pumpkin crumb continue setting as the bread rests.

Storage Instructions

Let the loaf cool completely before storing because trapped heat can create excess moisture and soften the baked top. Keep the whole loaf or individual slices in an airtight container at room temperature for up to three days and place parchment between stacked slices if needed. For longer storage refrigerate the bread for up to one week and bring each slice closer to room temperature before serving for the softest texture. To freeze wrap individual slices tightly then place them in a freezer safe container for up to three months and thaw only the portions you plan to eat.

Frequently Asked Questions

See You in the Kitchen

I hope you enjoy all the recipes I share with you including this delicious Double Chocolate Pumpkin Bread recipe and Banana Cheesecake Bars plus Banana Cream Pie.

I hope you try it and enjoy it and rate it and share it with your friends and family!

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