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Chocolate Pumpkin Bread

Chocolate pumpkin bread with a moist, spiced crumb and chocolate chips in every slice, baked until the center is set. Finished with a quick melted chocolate glaze for a glossy drizzle.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
Chocolate
  • 1.5 cup dark chocolate chips, divided
Chocolate glaze
  • 0.5 cup chocolate chips
  • 2 tbsp butter
  • 1 tbsp cream

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare pan
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Combine and bake
  1. Fold the flour mixture into the pumpkin mixture until just combined, then fold in 1 cup of dark chocolate chips.
  2. Pour the batter into the prepared pan and scatter the remaining chips on top.
  3. Bake for 60-65 minutes at 350F, until a toothpick comes out clean.
Glaze and cool
  1. Cool the loaf for 15 minutes.
  2. Melt chocolate chips with butter and cream, then drizzle the chocolate glaze over the top while the loaf is warm.

Notes

For the moistest crumb, mix until the flour is just incorporated—overmixing can make the loaf dense. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lower-sugar option, reduce granulated sugar by 1/4 cup and use an equal amount of brown sugar substitute if you have one, keeping the batter texture similar.