Pumpkin Chocolate Chip Bread

Perfectly sweet, tender, and moist chocolate pumpkin bread never looked so inviting. This seasonal loaf combines cocoa, chocolate chips, and pumpkin puree for a rich texture with a hint of autumn spice. A sprinkle of flaky sea salt on top highlights the chocolate and adds the finishing touch.

Chocolate Pumpkin Bread

What could be better than a classic pumpkin loaf? A chocolate pumpkin loaf, packed with chocolate chips. This recipe yields an incredibly moist bread that works equally well as a fall dessert, a snack with coffee, or an easy breakfast on the go.

Ingredients You Need

• Eggs – 2 large eggs. If you need an egg-free option, try substituting flax eggs (2 tablespoons ground flax + 6 tablespoons water, mixed and set aside until thickened).
• Pumpkin puree – 1 cup of unsweetened pumpkin puree for moisture and flavor.
• Milk – 1/2 cup unsweetened almond milk or any milk you prefer.
• Vanilla – 2 teaspoons for depth of flavor.
• Maple syrup – 1/4 cup to lightly sweeten and add warm, fall notes.
• Coconut oil – 1/4 cup melted. You can substitute another neutral oil if desired.
• White whole wheat flour – 1 cup. All-purpose flour or a gluten-free all-purpose blend can also work if needed.
• Brown sugar – 1/2 cup light brown sugar for richness; coconut sugar or another granular sweetener can be substituted.
• Unsweetened cocoa powder – 3/4 cup. Important for the chocolate base—use unsweetened cocoa for best results.
• Baking soda – 1 teaspoon to help the loaf rise.
• Salt – a pinch (about 1/8 teaspoon) to balance flavors.
• Chocolate chips – 1/2 cup, plus extra for topping. Do not skimp—the chips give pockets of melty chocolate throughout the loaf.

How to Make Chocolate Pumpkin Bread

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Spray or grease a standard loaf pan and set it aside.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and brown sugar. Stir in the chocolate chips so they’re evenly coated and won’t all sink to the bottom of the loaf.
3. Mix wet ingredients: In a separate bowl, whisk the eggs, pumpkin puree, milk, maple syrup, and vanilla until smooth.
4. Bring batter together: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix—stop when no large streaks of flour remain.
5. Add oil last: Stir in the melted coconut oil last so it doesn’t firm up on contact with cold ingredients.
6. Bake: Pour the batter into the prepared pan, scatter a few extra chocolate chips on top, and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the loaf loosely with foil around 30 minutes.
7. Cool: Let the bread cool in the pan for about 10 minutes, then run a knife around the edges and remove the loaf to finish cooling on a rack.
8. Serve: Slice and serve plain or with a smear of butter. The combination of pumpkin and chocolate is delicious warm or at room temperature.

Chocolate Pumpkin Chocolate Chip Bread Tips

Pan choice: A metal pan tends to heat more evenly than ceramic, reducing the chance of an undercooked center. If you only have a ceramic pan, check the loaf a little earlier and be prepared to extend baking time slightly.

Oil temperature: Add the melted coconut oil last so it incorporates smoothly. If the oil cools and firms, rewarm it slightly before adding.

Don’t overbake: The loaf should be moist. Remove it from the oven when a toothpick shows a few moist crumbs rather than completely dry crumbs.

Storage Recommendation

Allow the bread to cool completely before storing. Wrap it tightly in foil or plastic wrap and keep it at room temperature in a cool, dark place for up to 3 days. For longer storage, refrigerate for up to 5 days.

Freeze This Bread

Wrap the cooled loaf tightly in foil or plastic wrap, removing as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.