When the cool autumn air starts to swirl around, there’s a unique comfort that comes from baking with pumpkin and chocolate. Imagine the cozy aroma of warm spices and rich cocoa filling your kitchen, calling everyone to gather for a slice of something special. This Chocolate Pumpkin Bread is my go-to recipe when I want to indulge without the guilt—each moist slice is only 100 calories and is packed with fiber and nutrients that pumpkin provides.

Whether you’re on a vegan journey, going gluten-free, or just need a delicious alternative to fast food, this recipe fits the bill perfectly. With easy ingredient swaps for a keto version or different flour choices, it’s versatile enough to please a crowd while being simple enough to make on a busy weeknight. Join me in creating a treat that not only nourishes but also warms the soul, making it a delightful addition to your fall baking repertoire!

Why is Chocolate Pumpkin Bread a must-make?

Irresistible aroma: The warm scent of pumpkin and chocolate wafting through your home will have everyone drawn to the kitchen.
Health-conscious indulgence: At just 100 calories per slice, this bread is a guilt-free treat!
Endless variations: Whether you prefer it vegan, gluten-free, or keto-friendly, this recipe adapts to your needs.
Simple prep: With minimal steps, you can whip up this delicious bread even on your busiest days.
Family favorite: Its fudgy texture and rich chocolate flavor make it a hit with both kids and adults alike! Enjoy it for breakfast or as a dessert, and consider exploring more of my health-conscious recipes for a wholesome treat!

Chocolate Pumpkin Bread Ingredients

• Ready to whip up this delightful bread? Here’s what you’ll need.

For the Batter

Flour – Use all-purpose, whole grain spelt, or a gluten-free flour for the best structure.
Cocoa Powder – Look for unsweetened cocoa powder; Dutch cocoa provides a richer taste.
Baking Powder – This helps the bread rise for that perfect fluffiness.
Baking Soda – Essential for achieving a light texture; don’t skip it!
Salt – Enhances the flavor, making every bite delicious.
Sugar – Sweeten the bread with granulated, coconut sugar, or erythritol for a sugar-free twist.
Pumpkin Puree – Adds moisture; use canned or homemade. You can substitute with banana for a fun variation!
Water – Hydrates the batter, making it perfect for mixing.
Oil or Almond Butter – Binds the ingredients and adds moisture; for lower fat, use more pumpkin.
Chocolate Chips – Optional for those who can’t resist a little extra chocolate; mini chips are great for distribution.
Vanilla Extract – A splash enhances overall flavor beautifully.
Ground Cinnamon – Optional for those who love a bit of spice; feel free to skip if you’re all about the chocolate!

With these simple ingredients, you’re ready to create a scrumptious Chocolate Pumpkin Bread that is perfect for any fall occasion. Whether it’s a cozy breakfast or a sweet snack, this recipe fits right into your healthy baking plans!

How to Make Chocolate Pumpkin Bread

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal once baked.
Combine dry ingredients in a large bowl. Mix together flour, cocoa powder, baking powder, baking soda, salt, and sugar thoroughly. This will form the base of your delicious batter.
Mix in wet ingredients next. Add pumpkin puree, water, oil or almond butter, and vanilla extract. Stir until the batter is smooth and well-combined, ensuring delicious flavors meld together.
Pour the mixture into the prepared loaf pan. If you’d like, sprinkle chocolate chips on top for an extra chocolatey treat.
Bake in your preheated oven for about 40 minutes. Insert a toothpick into the center; it should come out mostly clean. If browning too quickly, cover the loaf with foil halfway through baking.
Cool the loaf before serving. Let it cool for at least 15 minutes in the pan, then transfer to a wire rack. For enhanced flavors, wait until the next day to slice, if you can resist!

Optional: Dust with powdered sugar before serving for a touch of sweetness and elegance.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Chocolate Pumpkin Bread

Room Temperature: Keep your chocolate pumpkin bread in an airtight container at room temperature for up to 3 days to maintain its moist texture.

Fridge: Refrigerate the bread in an airtight container for up to 1 week if you want to keep it fresher longer. Just remember to warm it up before enjoying!

Freezer: For longer storage, wrap the loaf tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: To enjoy a warm slice, simply pop it in the microwave for 15-20 seconds, or warm it in the oven at 350°F for about 10 minutes.

Make Ahead Options

These Chocolate Pumpkin Bread slices are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by mixing the dry ingredients together and refrigerating them separately. Keep the wet ingredients (pumpkin puree, water, oil, and vanilla) stored in an airtight container until you’re ready to bake. This approach maintains freshness and prevents the pumpkin from browning. When you’re ready to serve, simply combine the wet and dry ingredients, pour the mixture into the loaf pan, and bake as instructed. Your Chocolate Pumpkin Bread will be just as delicious as if freshly made, ensuring your busy weeknights are filled with wholesome flavors!

Chocolate Pumpkin Bread Variations

Feel free to get creative and personalize your Chocolate Pumpkin Bread with these delightful variations!

Keto-Friendly: Swap regular flour for almond flour and use erythritol instead of sugar for a low-carb version.
Vegan Delight: Ensure all ingredients are plant-based, and replace eggs with flaxseed meal mixed with water for binding.
Gluten-Free Twist: Use a gluten-free all-purpose flour blend for a deliciously fluffy, celiac-safe option.
Spicy Kick: Add a pinch of cayenne or a dash of chili powder to the batter for a surprising heat that complements the chocolate.
Fruity Addition: Replace half of the pumpkin puree with unsweetened applesauce for extra moisture and a subtle apple flavor.
Nutty Texture: Stir in chopped nuts like walnuts or pecans for a delightful crunch in each bite.
Double Chocolate: Use chocolate pudding mix in place of half the flour for an ultra-rich chocolate flavor.
Cinnamon Swirl: Before baking, swirl in a mix of cinnamon and sugar to create a sweet, aromatic ribbon through the loaf.

Each of these variations adds a unique twist, turning your Chocolate Pumpkin Bread into a personalized masterpiece! Enjoy every delicious morsel and let your creativity shine in the kitchen.

Expert Tips for Chocolate Pumpkin Bread

Measure Precisely: Use grams instead of cups for flour to ensure accurate measurements and avoid density issues.
Choose the Right Flour: If using gluten-free flour, select a brand with xanthan gum for better texture and rise in your Chocolate Pumpkin Bread.
Let It Cool: Allow the bread to cool completely before slicing; this ensures the flavors develop beautifully and the texture remains fudgy.
Experiment with Sweeteners: Don’t hesitate to adjust the sugar; using less can yield a delightful, less sweet option depending on your taste preference.
Use Mini Chips: If you add chocolate chips, opt for mini chips—they distribute evenly throughout the batter for a chocolatey surprise in every bite!

What to Serve with Chocolate Pumpkin Bread?

Fall is the season for warm, comforting treats that bring joy to the table.

Creamy Greek Yogurt: A dollop balances the sweetness, adding a creamy texture that pairs beautifully with the bread’s richness.
Maple Syrup Drizzle: A light drizzle of pure maple syrup enhances the natural flavors of pumpkin while adding a touch of sweetness.
Chai-Spiced Tea: The warm spices in chai complement the chocolate and pumpkin, creating a cozy beverage alongside your bread.
Sliced Apples with Cinnamon: Crisp, tart apples provide a refreshing contrast, and the cinnamon ties in the flavors of your bread delightfully.
Nut Butter Spread: A layer of almond or peanut butter adds protein and nutty goodness, perfect for making each slice extra satisfying.
Coconut Whipped Cream: For an indulgent treat, top with coconut whipped cream to make it feel like dessert, perfect for special occasions.
Homemade Hot Chocolate: Serve a warm cup alongside; the rich chocolate flavor in both makes for a delightful pairing.
Dark Chocolate Drizzle: Elevate your bread with a drizzle of melted dark chocolate on top for an extra delicious finish that won’t disappoint.

These pairings enrich your experience, making your Chocolate Pumpkin Bread a versatile delight for any occasion!

Chocolate Pumpkin Bread Recipe FAQs

How do I know if my pumpkin is ripe enough for baking?
Absolutely! When choosing pumpkin puree, look for a rich, deep orange color. If you’re using a whole pumpkin, avoid any with dark spots or blemishes and feel for a firm texture; these are signs of ripeness. For canned puree, opt for varieties that list pumpkin as the only ingredient for the best flavor.

How should I store Chocolate Pumpkin Bread?
For optimal freshness, keep your chocolate pumpkin bread in an airtight container at room temperature for up to 3 days. If you need to extend its life, refrigerate it in an airtight container, where it will stay tasty for up to a week. Just remember to warm it up slightly before serving for that perfect slice!

Can I freeze Chocolate Pumpkin Bread?
Yes, you can definitely freeze chocolate pumpkin bread! To do this, wrap the loaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight, and for a warm treat, heat slices in the microwave for 15-20 seconds or place them in a preheated oven at 350°F for about 10 minutes.

What if my bread is too dense or heavy?
Very! If your chocolate pumpkin bread turns out dense, it may be due to too much flour or insufficient mixing. I recommend using a kitchen scale to weigh your flour for precise measurement. Additionally, ensure to mix just until combined when adding wet ingredients—over-mixing can lead to a tougher loaf. If you’re using gluten-free flour, verify it contains xanthan gum for proper structure and rise.

Is this recipe suitable for those with allergies?
Yes, this chocolate pumpkin bread can cater to various dietary needs. It’s naturally vegan and can be made gluten-free with the right flour substitute. If you have nut allergies, using sunflower seed butter instead of almond butter works beautifully. Always check ingredient labels for potential allergens like chocolate chips, as they may contain dairy or nuts.

Can I customize the recipe for different dietary needs?
The more, the merrier! You can easily adapt this chocolate pumpkin bread recipe to meet various dietary goals. Replace regular flour with almond flour for a grain-free option or use erythritol or coconut sugar in place of granulated sugar for low-carb diets. You can also cut the sugar in half, as the pumpkin adds natural sweetness, making it a healthier indulgence.