Moist Chocolate Pumpkin Bread

This chocolate pumpkin bread is a wonderful mix of rich chocolate flavor and just the right touch of pumpkin, with a soft, gooey texture that makes every bite feel like a cozy hug.

It’s the perfect treat for pumpkin season, especially if you’ve got that leftover can of pumpkin puree staring at you and you’re wondering what to do with it!

The pumpkin puree keeps this bread incredibly soft with a moist crumb that practically melts in your mouth. Honestly, one slice won’t be enough!

This moist and tasty bread brings together sweet chocolate chips and warm pumpkin flavors, making it a family favorite for fall.

Whether you’re reaching for it in the morning or as a comforting dessert, this bread satisfies every chocolate lover’s dream.

If you’re a fan of chocolate and pumpkin, you’ll adore this chocolate pumpkin bread. It’s a simple, cozy bake you didn’t realize you needed until now. Imagine a loaf bursting with rich cocoa flavor, dotted with melty chocolate chips, and perfectly tender thanks to pumpkin puree and creamy Greek yogurt — all mixed up in one bowl with everyday pantry goodies.

In this post, you’ll find everything you need to make this delicious loaf yourself: from a full list of ingredients with exact amounts, to a handy printable recipe card, easy-to-follow step-by-step instructions (with photos!), and a total prep time of about 5 minutes plus 50–60 minutes to bake. This recipe makes about 10 slices, and you’ll find the nutrition details right in the recipe box.

Keep scrolling for my top tips on getting that perfect texture, answers to common questions, advice on storing and freezing, simple swaps to suit your needs (gluten-free, dairy-free), and some fun variations and serving ideas so you can put your own spin on this crowd-pleaser.

Why This Bread Works

• Great way to use leftover pumpkin puree- Got an open can of pumpkin puree? This recipe is a super easy way to make the most of it and bake up a delicious treat.
• Chocolate overload- Loaded with cocoa powder and chocolate chips, this bread really satisfies chocolate cravings while mixing in cozy pumpkin vibes.
• One bowl wonder- Everything comes together in a single bowl. No fancy gadgets needed, just a big bowl and a trusty whisk.
• Simple kitchen staples- Ingredients are straightforward and easy to find in any grocery store, making this recipe perfect for busy weeks.
• Perfect texture- Moist, tender, with gooey pockets of chocolate chips in every bite — exactly what you want from a chocolate pumpkin bread.

All Ingredients at a Glance

• ¼ cup Butter melted and cooled
• 1 teaspoon Vanilla extract
• 1 Egg
• ⅓ cup Granulated sugar
• ½ cup Brown sugar
• ½ teaspoon Kosher salt
• ½ cup Greek yogurt
• ½ cup Cocoa powder
• 1 ½ cups Canned pumpkin puree
• 1 cup Flour
• 1 teaspoon Baking soda
• 1 cup Chocolate chips

Step-by-Step Baking Directions

1. Measure all ingredients and bring Greek yogurt and egg to room temperature.
2. Preheat oven to 180°C (350°F) and line a loaf pan with parchment paper.
3. Melt butter and let it cool.
4. In a large bowl, combine pumpkin puree, room-temperature Greek yogurt, vanilla, cooled melted butter, kosher salt, egg, granulated sugar, and brown sugar, then sift in the cocoa powder.
5. Whisk the mixture until smooth and well combined.

6. Add flour and baking soda; stir until almost combined (still a little lumpy).

7. Fold in chocolate chips gently until evenly distributed and no flour pockets remain.
8. Pour batter into the prepared parchment-lined loaf pan and sprinkle extra chocolate chips on top.
9. Bake 50–60 minutes at 180°C (350°F) or until a toothpick inserted into the center comes out clean.
10. Let the bread cool at least 20 minutes before slicing.

Pro Tips for Best Results

• Use room temperature ingredients. This really helps the batter blend smoothly and bakes evenly. Cold eggs or butter can cause the batter to separate or bake unevenly.
• Measure your flour properly! Don’t just scoop it out—fluff it up with a spoon, then spoon it into your measuring cup and level with a knife. This keeps your bread from turning out too dense.
• Mix gently. Avoid overmixing your batter to keep that tender, moist crumb. Overworking flour develops gluten and can make your bread tough or dry.
• Line your pan with parchment paper! It makes releasing the bread so easy and helps it bake evenly without sticking.

• Let it cool. I know it’s tempting, but wait at least 20 minutes before slicing so the bread firms up and slices cleanly without crumbling.

I like my chocolate pumpkin bread plain with a hot cup of coffee or tea to start the day, but you can jazz it up in so many ways:

Spread options- Try a smear of peanut butter, almond butter, pecan butter, or even a cozy pumpkin butter on top for a little extra indulgence.

• Mixing bowls- I love using glass mixing bowls for easy cleaning and durability.
• Whisk set- A great copper whisk like this one here makes mixing quick and smooth.
• Loaf pan lined with parchment paper is a must for easy release.
• Canned pumpkin puree if you want to skip the fresh pumpkin prep.

More chocolate recipes

Double chocolate banana bread- This banana bread is extra chocolaty with melty chocolate chips, super moist, and melts in your mouth.

Double chocolate muffins- Made with Dutch cocoa powder, chocolate chips, and chocolate chunks, these muffins are a chocolate lover’s dream come true!

Small Chocolate Cake- Craving chocolate cake but don’t want a big one? This smaller 8×8-inch cake is perfect for your cravings!

If you try this chocolate pumpkin bread, please leave a rating and a comment below. I love hearing your feedback.

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Ways to Customize the Bread

Gluten-free – Swap out the regular flour for a gluten-free blend to make this recipe safe for gluten sensitivities.

Dairy-free – Replace butter with your favorite vegan butter or coconut oil to keep it dairy-free and just as flavorful.

Pumpkin spice- Add 1 teaspoon of pumpkin spice for that classic fall flavor boost.

Pumpkin pie filling– Swap in pumpkin pie filling instead of plain puree if you want a sweeter, spiced pumpkin flavor in your bread.

Fun add-ins- Customize by tossing in your favorites like chopped walnuts, pecans, peanut butter chips, chocolate chunks, sliced bananas, or dried fruit for more texture and flavor.

Storage and Freezing Tips

This chocolate pumpkin bread keeps nicely at room temperature for a few days. Just pop it in an airtight container so it stays soft and doesn’t dry out.

Freezing this bread is a breeze! After it cools completely, wrap it tightly in plastic wrap or place it in a freezer-safe bag. It keeps well for up to 3 months.

When ready to enjoy, thaw overnight in the fridge or for a few hours at room temperature.

Common Questions Answered

Can I turn this into muffins?

Absolutely! This batter makes about 18 muffins. Just line your muffin tins with liners and bake for 18-20 minutes. Easy and delicious!

Should I use fresh or canned pumpkin?

Both work well! Fresh pumpkin puree tends to have more moisture, giving an extra tender and moist result. But canned pumpkin is great too and saves time without losing flavor.

What type of flour should I use?

All-purpose flour is my go-to. You can also try self-rising or cake flour for slight texture differences. Just don’t forget to measure carefully!

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