If you’re looking for a sweet treat that feels like a warm hug, I’ve got just the thing for you: this Moist Chocolate Pumpkin Bread Recipe is seriously something special. I love this because it combines the cozy flavors of pumpkin with rich cocoa and melty chocolate chips, making every bite tender and chocolaty. Whether it’s breakfast, snack time, or dessert, this bread will quickly become your go-to, especially when you want something that feels both indulgent and a little autumnal.
Why You’ll Love This Recipe
- Perfectly Moist Texture: Thanks to pumpkin and Greek yogurt, this bread stays amazingly tender and soft.
- Rich Chocolate Flavor: Cocoa powder and chocolate chips create a deep, chocolatey taste that’s anything but boring.
- Easy to Make: Simple ingredients, straightforward steps, and quick prep – even beginners can nail it.
- Great for Any Occasion: Breakfast, snack, or dessert – this pumpkin bread fits just right all day long.
Ingredients You’ll Need
The magic of this Moist Chocolate Pumpkin Bread Recipe comes from balancing moist ingredients like pumpkin and Greek yogurt with cocoa and sugar for a perfect flavor and texture. Don’t skimp on fresh ingredients, and if you can, grab high-quality cocoa powder for an extra chocolate punch.
- Butter: Melted and cooled; adds richness and keeps the bread tender.
- Vanilla extract: Enhances all the flavors, especially chocolate and pumpkin.
- Egg: Binds everything together and gives structure.
- Granulated sugar: Sweetens while allowing moisture to stay in balance.
- Brown sugar: Adds a hint of caramel flavor and extra moisture.
- Kosher salt: Elevates all the flavors without being salty.
- Greek yogurt: Boosts moisture and adds a slight tang that brightens the bread.
- Cocoa powder: Unsweetened, for deep chocolate flavor.
- Canned pumpkin puree: The star of the show—moist, flavorful, and healthy.
- Flour: All-purpose is perfect; measure carefully to keep the bread soft.
- Baking soda: Helps the bread rise and stay light.
- Chocolate chips: Melty pockets of chocolate that take this bread over the top.
Variations
One thing I enjoy about this Moist Chocolate Pumpkin Bread Recipe is how flexible it is. You can tweak it to match your preferences or dietary needs and still get an amazing result.
- Nutty Upgrade: I sometimes throw in chopped walnuts or pecans – adds a nice crunch and earthy flavor that balances the sweetness.
- Spiced Version: Adding cinnamon or pumpkin pie spice makes it smell incredible and perfect for fall mornings.
- Gluten-Free: You can swap flour with a gluten-free blend, but be sure it includes xanthan gum for structure.
- Vegan Swap: Replace the egg with a flax egg and butter with coconut oil; the texture changes slightly but still delicious!
How to Make Moist Chocolate Pumpkin Bread Recipe
Step 1: Prep Like a Pro
First, preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper. This simple step makes all the difference because it prevents sticking and helps the bread bake evenly. I always make sure to press the parchment into all corners – no loose spots!
Step 2: Mix the Wet Ingredients
In a large bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Whisk everything until you have a smooth, uniform batter. I like to use a whisk here because it blends all these ingredients so nicely without overmixing.
Step 3: Add Dry Ingredients Gently
Now, add your flour and baking soda to the wet mixture. Stir gently until just combined—this keeps the bread soft and tender. Overmixing is a sneaky mistake I made early on that left my bread dense, so try to stop mixing as soon as you can’t see any flour patches.
Step 4: Toss in Chocolate Chips
Finally, fold in those chocolate chips until spread evenly. Pour the batter into your parchment-lined pan, and sprinkle a few more chips on top for a beautiful, melty finish as the bread bakes.
Step 5: Bake and Wait (Patience is Key!)
Bake for 50-60 minutes or until a toothpick comes out clean. I know, it’s tough not to peek and sneak a bite right away! Let the bread cool in the pan for about 20 minutes before removing it. This rest time helps the bread firm up and keeps it from crumbling when you slice it.
Pro Tips for Making Moist Chocolate Pumpkin Bread Recipe
- Room Temperature Ingredients: I learned the hard way that cold eggs or butter can cause lumps, so always bring them to room temp first.
- Measuring Flour Properly: Don’t scoop flour directly from the bag—spoon and level it to avoid a dry, dense loaf.
- Don’t Overmix: Mix just until the flour disappears; overmixing dries it out and ruins the tender crumb.
- Let it Cool Fully: Resist cutting too soon so you’ll get clean slices that hold together beautifully.
How to Serve Moist Chocolate Pumpkin Bread Recipe
Garnishes
I usually sprinkle a little powdered sugar over the top just before serving—it looks pretty and adds a gentle sweetness without overpowering the chocolate. Another favorite is a light spread of cream cheese or flavored butter for extra richness.
Side Dishes
This pumpkin bread pairs wonderfully with a hot cup of coffee or chai tea. If you’re serving it as a brunch item, I recommend fresh fruit or a simple yogurt parfait on the side to balance the sweetness.
Creative Ways to Present
For holiday gatherings, I like slicing the bread and stacking pieces with whipped cream and fresh berries in a trifle-style dessert. It’s a showstopper and turns simple bread into something festive and fun. Wrapping individual slices in parchment paper tied with a ribbon makes a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Store your Moist Chocolate Pumpkin Bread in an airtight container at room temperature for up to 3 days. I usually keep mine wrapped tightly in plastic wrap, then placed in a container to preserve the moisture perfectly.
Freezing
This bread freezes beautifully! I slice it before freezing so I can grab just what I need. Wrap slices individually in plastic wrap and then into a freezer bag. It keeps well for up to 3 months without losing moisture or flavor.
Reheating
To reheat, I pop slices into a toaster oven or microwave for 15-20 seconds. It warms the chocolate chips and softens the bread just right—almost like it’s freshly baked again. Avoid overheating or it can dry out.
FAQs
-
Can I use pumpkin pie spice instead of plain pumpkin?
You actually want to use canned pumpkin puree for moisture and texture—the spice isn’t a substitute. However, you can add pumpkin pie spice along with the cocoa powder for an extra flavor boost, and it tastes amazing!
-
Is it necessary to sift the cocoa powder?
Sifting helps break up any lumps and ensures your batter mixes smoothly. While not absolutely mandatory, I find the texture and flavor come out better with this simple step.
-
What if I don’t have Greek yogurt—can I substitute something else?
You can use sour cream or plain yogurt as a substitute. They also add moisture and a slight tang, keeping the bread tender and flavorful.
-
How can I tell when my Moist Chocolate Pumpkin Bread is fully baked?
The easiest way is to insert a toothpick into the center—it should come out clean or with just a few moist crumbs. Also, the edges will start pulling away from the sides of the pan a little.
Final Thoughts
This Moist Chocolate Pumpkin Bread Recipe holds a special place in my heart because it’s a perfect blend of comfort and chocolatey indulgence. Whenever I make it, my family goes crazy for those melty chips and the tender crumb. I honestly recommend this recipe to anyone who wants a simple but unforgettable treat—trust me, you’ll be making it over and over again. So go ahead, grab that loaf pan, and get ready to enjoy something truly delicious!
Print
Moist Chocolate Pumpkin Bread Recipe
- Prep Time: 5 minutes
- Cook Time: 50-60 minutes
- Total Time: 55-65 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Chocolate Pumpkin Bread is a delightful blend of rich cocoa and smooth pumpkin puree, resulting in a moist, tender loaf that melts in your mouth. Enhanced with Greek yogurt and studded with chocolate chips, this bread is perfect for a comforting snack or a festive dessert. The recipe emphasizes simple steps, room-temperature ingredients, and careful mixing to achieve a perfectly soft texture with a delicious chocolate-pumpkin flavor.
Ingredients
Wet Ingredients
- ¼ cup Butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 Egg (room temperature)
- 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 Flour
- 1 teaspoon Baking soda
Add-ins
- 1 cup Chocolate chips
- Extra chocolate chips for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper to ensure the bread bakes evenly and releases easily once done.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually add the flour and baking soda to the wet mixture. Mix gently until just combined, being careful not to overmix to keep the bread moist.
- Fold in Chocolate Chips: Stir in the chocolate chips until they are evenly distributed throughout the batter and no lumps of flour remain visible.
- Transfer and Top: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle extra chocolate chips over the surface for added texture and flavor.
- 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: Remove from the oven and allow the loaf to cool in the pan for at least 20 minutes before removing it. This resting time helps the bread firm up and prevents it from crumbling when sliced.
Notes
- Use room temperature ingredients like eggs and butter to ensure a uniform mixture and optimal baking results.
- Measure flour correctly by stirring to aerate it, spooning into the measuring cup, and leveling with a knife instead of scooping directly.
- Do not overmix the batter to avoid gluten development which can make the bread dense and dry.
- Line the baking pan with parchment paper to help the loaf bake evenly and to facilitate easy removal.
- Be patient and let the bread cool for at least 20 minutes before slicing to ensure it holds together well and reveals its moist texture.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
