Moist Chocolate Pumpkin Bread Recipe

If you’re on the hunt for a treat that perfectly marries the rich, cozy flavors of fall with a luscious, chocolaty twist, look no further than this Moist Chocolate Pumpkin Bread. It’s a delightful blend of creamy pumpkin puree and deep cocoa notes, all wrapped up in a tender crumb that melts in your mouth. Whether you’re baking it for a casual weekend snack or to impress friends at your next gathering, this recipe promises a loaf that’s irresistibly moist, subtly sweet, and bursting with chocolatey goodness every bite.

Ingredients You’ll Need

Getting the perfect balance in your Moist Chocolate Pumpkin Bread comes down to the simplicity and quality of your ingredients. Each one plays a unique role, from adding moisture and flavor to creating that tender yet structured texture you’ll love.

• ¼ cup Butter melted and cooled: Adds richness and helps keep the bread wonderfully moist.
• 1 teaspoon Vanilla extract: Enhances the sweetness and deepens the aroma of the bread.
• 1 Egg: Acts as a binder, giving structure and softness to the loaf.
• ⅓ cup Granulated sugar: Brings just the right amount of sweetness without overpowering the pumpkin.
• ½ cup Brown sugar: Infuses a warm, caramel-like flavor while contributing extra moisture.
• ½ teaspoon Kosher salt: Balances the sweetness and highlights the chocolate and pumpkin flavors.
• ½ cup Greek yogurt: Adds creaminess and tenderness, making the bread incredibly moist.
• ½ cup Cocoa powder: Provides that rich chocolate flavor and gives a beautiful deep color.
• 1 ½ cups Canned pumpkin puree: The star of the show, delivering that perfect pumpkin essence and soft texture.
• 1 cup Flour: Creates the foundation for the bread’s structure and crumb.
• 1 teaspoon Baking soda: Helps the loaf rise and stay light.
• 1 cup Chocolate chips: Adds melty bursts of extra chocolate joy throughout the bread.

How to Make Moist Chocolate Pumpkin Bread

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (180°C) and lining a loaf pan with parchment paper. This preparation ensures your bread will bake evenly and come out cleanly without any sticking or fuss.

Step 2: Mix the Wet Ingredients and Sugars

In a large bowl, combine the pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, and brown sugar. Whisk everything together until smooth and well blended. This step creates a luscious, moist base packed with flavor.

Step 3: Add Cocoa Powder

Next, sift in the cocoa powder to prevent lumps and blend it into the wet mixture. The cocoa is what brings that irresistible chocolate depth that makes this pumpkin bread truly special.

Step 4: Incorporate the Dry Ingredients

Gently fold in the flour and baking soda, mixing until almost combined. Be careful not to overmix here—you want the bread tender and fluffy, so a little flour that’s not fully mixed in will bake out beautifully.

Step 5: Fold in the Chocolate Chips

Stir in the chocolate chips just until evenly dispersed in the batter, giving you delightful pockets of melted chocolate in every slice. Save a handful to sprinkle on top for extra chocolate sparkle.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and scatter the remaining chocolate chips on top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this point is pure magic!

How to Serve Moist Chocolate Pumpkin Bread

Garnishes

To elevate your slices of Moist Chocolate Pumpkin Bread, consider a light spread of butter or a drizzle of cream cheese frosting. Toasted pecans or a dusting of powdered sugar add a lovely touch and complement the flavors beautifully.

Side Dishes

This bread pairs wonderfully with warm beverages like a spiced chai latte, rich espresso, or even a simple cup of black tea. For a fuller breakfast or snack, serve alongside fresh fruit or creamy yogurt to balance the richness.

Creative Ways to Present

Slice the bread thick and add a scoop of vanilla ice cream for an indulgent dessert, or create mini bread parfaits layered with mascarpone and berries. Wrapping individual slices in parchment and tying them with twine makes an adorable gift or party favor.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your loaf tightly in plastic wrap or aluminum foil. Stored at room temperature, it stays deliciously moist for up to three days. For longer freshness, keep it in an airtight container in the fridge for up to a week.

Freezing

You can freeze your Moist Chocolate Pumpkin Bread whole or in individual slices. Wrap it well in plastic wrap and then foil to prevent freezer burn. It will keep perfectly for up to three months, so you can enjoy the autumnal goodness anytime you crave it.

Reheating

To revive the bread’s softness, thaw frozen slices overnight in the fridge and warm them gently in the microwave for 20 to 30 seconds or in a toaster oven until just heated through. This warming brings back that fresh-baked comfort in every bite.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can work, but be sure to cook and puree it thoroughly to match the moisture and texture of canned pumpkin. Otherwise, the bread’s moisture and rise may be affected.

Is it possible to make this bread gluten-free?

Absolutely! Substitute the all-purpose flour for a gluten-free flour blend designed for baking. Keep an eye on the texture and consider adding a little extra moisture if the batter seems too thick.

Can I use dark chocolate chips instead of regular ones?

Yes! Dark chocolate chips add a richer, slightly bitter contrast that pairs beautifully with the sweet pumpkin and cocoa. Feel free to experiment with semi-sweet or even white chocolate if you prefer.

How do I know when the bread is done baking?

Use the classic toothpick test—insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked and ready to enjoy.

Can I double this recipe for a larger batch?

You can double the ingredients and use two loaf pans or a larger pan. Just keep an eye on baking time, as it may need a bit longer; test with a toothpick to ensure it’s done.

Final Thoughts

There’s something truly joyful about baking Moist Chocolate Pumpkin Bread—its comforting aroma, the perfect balance of chocolate and pumpkin, and the soft, tender crumb are bound to win hearts. Whether you’re a pumpkin lover or a chocolate fanatic, this recipe brings both worlds together in the most delicious way. Give it a try and watch how this loaf quickly becomes a beloved staple in your kitchen.

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