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Chocolate Pumpkin Bread

Chocolate pumpkin bread that bakes up deeply chocolatey with a tender pumpkin crumb and pockets of dark chocolate chips. Finished with a quick melted chocolate glaze drizzle for a glossy, sliceable loaf.
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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
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
  • 1.5 cup dark chocolate chips, divided
Glaze
  • 0.5 cup chocolate chips
  • 2 tbsp butter
  • 1 tbsp cream

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

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

Notes

For the best texture, whisk the wet ingredients until the eggs fully emulsify with the pumpkin and sugars, then fold the dry ingredients just until no flour streaks remain. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced pieces up to 2 months. For a lower-sugar option, reduce granulated sugar by 2 to 4 tbsp and use an equal amount of brown sugar substitute (measure by volume) so the loaf still bakes through.