Name: Chocolate Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 165 g self-rising flour; 50 g cocoa powder (sifted); 1 teaspoon ground cinnamon; 1/2 teaspoon mixed spice; 1/4 teaspoon ground ginger; 250 g pumpkin puree (NOT pumpkin pie filling); 125 g soft light brown sugar; 120 ml olive oil (or vegetable oil); 60 ml buttermilk (room temperature); 2 large eggs; 150 g chocolate chips (milk or dark, or both)

Print Recipe· 3.9 from 1 review

If you’re looking for a delightful twist on traditional fall treats, this Chocolate Pumpkin Bread Recipe is going to become your new favorite. Packed with the warm spices of cinnamon, ginger, and mixed spice, every bite offers a perfect balance of pumpkin’s natural sweetness and rich cocoa flavor. The melty chocolate chips add bursts of indulgence throughout, making this bread an irresistible comfort food for breakfast, snack time, or dessert. Trust me, once you try this recipe, you’ll want to keep a loaf handy all season long!

Ingredients You’ll Need

The image shows a flat layout of baking ingredients on a white marbled surface. There are ten small white bowls and one larger white bowl, each holding different ingredients. Starting from the left, the large bowl contains white self-rising flour with a powdery texture. Above it is a small bowl filled with light brown soft brown sugar that looks crumbly. Below the flour bowl is a small white bowl holding dark brown cocoa powder. To the right of the cocoa, a small bowl contains bright orange pumpkin puree with a smooth texture. Above that, a small bowl holds two whole eggs with smooth brown shells. Next to the eggs is a larger white bowl filled with lots of medium brown chocolate chips that look rounded and dense. On the right side, four small white bowls are arranged in a cluster, holding white salt, light brown ground ginger, dark brown mixed spice, and warm brown cinnamon powders. Below these bowls, a small glass bowl contains golden yellow olive oil with a shiny surface. The ingredients are evenly spaced and neatly arranged for a clear view. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key, but don’t worry—this recipe calls for simple pantry staples and fresh pumpkin puree that work harmoniously to deliver incredible taste, texture, and moisture in every slice.

165 g self-rising flour: Provides the structure and gentle lift needed for a tender crumb without any fuss.
50 g cocoa powder (sifted): Adds a deep, rich chocolate flavor and gorgeous dark color to the loaf.
1 teaspoon ground cinnamon: Brings a warm, aromatic spice that perfectly complements pumpkin and chocolate.
1/2 teaspoon mixed spice: A blend of spices that heightens the complexity and autumnal feel.
1/4 teaspoon ground ginger: Introduces a subtle zing balancing the sweetness with a gentle heat.
250 g pumpkin puree (NOT pumpkin pie filling): The star ingredient, providing moisture and natural sweetness without heaviness.
125 g soft light brown sugar: Offers a caramel-like sweetness and helps lock in moisture for a soft crumb.
120 ml olive oil (or vegetable oil): Keeps the bread wonderfully moist and tender while adding a subtle fruitiness if using olive oil.
60 ml buttermilk (room temperature): Adds slight tanginess and acidity which enhances texture and flavor.
2 large eggs: Bind everything together and add richness to the batter.
150 g chocolate chips (milk or dark, or both): The pièce de résistance that melts into pockets of gooey goodness throughout the bread.

How to Make Chocolate Pumpkin Bread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 170°C, an ideal temperature that lets this bread bake evenly without drying out. Lightly grease a 1 lb loaf tin and line it with a strip of baking paper for easy removal later. Setting this up in advance saves you hassle when your batter is ready.

Step 2: Mix the Dry Ingredients

Take a large bowl and mix together the self-rising flour, sifted cocoa powder, cinnamon, mixed spice, and ground ginger. By combining these beforehand, you’ll ensure that the spices and cocoa powder distribute evenly throughout the batter, giving consistent flavor in every bite.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk together your pumpkin puree, brown sugar, olive oil, buttermilk, and eggs until smooth and homogenous. This mixture is both flavorful and helps achieve that wonderfully moist texture that makes this Chocolate Pumpkin Bread Recipe stand out.

Step 4: Bring It All Together

Pour the dry ingredients into the wet mixture slowly, folding gently until just combined. Beware of overmixing! This step is crucial—overworking the batter can result in a dense loaf. Fold in 100 g of the chocolate chips, reserving the rest to sprinkle on top for an extra chocolatey crust.

Step 5: Bake and Cool

Transfer the batter into your prepared loaf tin, distributing it evenly, and scatter the remaining chocolate chips on top. Pop it into the oven and bake for 50 to 55 minutes. You’ll know it’s done when the bread is well risen and a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10-15 minutes, then use the baking paper overhang to carefully lift it out onto a wire rack to cool another 10-15 minutes before slicing.

How to Serve Chocolate Pumpkin Bread Recipe

A dark brown chocolate batter fills a rectangular black metal loaf pan lined with parchment paper that folds over the short sides, held with two copper clips. The batter is thick and unevenly spread, with small ridges and waves, topped with scattered milk and dark chocolate chips that contrast with the shiny, wet surface. The pan rests on a surface with a white marbled texture, adding a subtle light background to the rich chocolate scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this bread with simple garnishes can elevate its charm. A light dusting of powdered sugar or a dollop of whipped cream complements the rich flavors beautifully. You can also drizzle some melted chocolate over the top for extra decadence or add a sprinkle of chopped toasted nuts for crunch and nuttiness.

Side Dishes

This pumpkin bread pairs wonderfully with warm beverages like chai tea, coffee, or a pumpkin spice latte. For a more substantial spread, consider serving it alongside a creamy vanilla yogurt or a mild cheese like cream cheese or mascarpone. These sides balance the sweetness and add layers of texture to your snack or breakfast.

Creative Ways to Present

Get playful by slicing the bread into smaller cubes and skewering them with fresh fruit for a festive platter. You can also turn leftover slices into decadent French toast by dipping them in an egg custard and frying until golden. Another fun idea is transforming the loaf into a layered dessert with alternating slices and whipped cream for a unique treat!

Make Ahead and Storage

Storing Leftovers

Store any leftover chocolate pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay moist and fresh for about 3 to 4 days. Avoid refrigeration if possible, as it can dry out the bread faster.

Freezing

To keep your bread fresh longer, wrap it well in cling film followed by aluminum foil and freeze it for up to 3 months. When you’re ready to enjoy, just thaw it overnight in the fridge or at room temperature for a few hours. This way, you can savor this lovely Chocolate Pumpkin Bread Recipe anytime you crave it.

Reheating

Reheat slices gently in a toaster oven or microwave for just 15 to 20 seconds until warm but not hot—this restores softness and brings out the melty chocolate without drying the bread. A quick reheat breathes new life into leftovers every time.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to avoid canned pumpkin pie filling because it contains added sugars and spices that can alter the flavor and texture of your bread. Stick with plain pumpkin puree for the perfect balance in this Chocolate Pumpkin Bread Recipe.

What type of cocoa powder works best?

Use unsweetened natural cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can be used but may slightly change the acidity balance in the batter, potentially affecting the rise.

Can I substitute buttermilk with something else?

If you don’t have buttermilk, mix 60 ml of milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk substitute provides the necessary acidity to tenderize the bread.

Is olive oil really a good choice for baking this bread?

Absolutely! Olive oil adds moisture and a subtle fruity note that pairs surprisingly well with pumpkin and chocolate. However, if you prefer a neutral flavor, vegetable or sunflower oil works just as well.

How can I make this recipe gluten-free?

To make a gluten-free version of this Chocolate Pumpkin Bread Recipe, substitute the self-rising flour with a gluten-free baking mix that includes a raising agent. Be sure to check the package instructions for quantities and baking times, as they can vary.

Final Thoughts

I can’t recommend this Chocolate Pumpkin Bread Recipe enough—it’s a cozy, rich, and fragrant treat that feels like a warm hug from the inside out. Whether you’re baking it for a holiday gathering or a simple weekday pick-me-up, this bread never fails to impress with its lovely blend of chocolate, pumpkin, and spices. Give it a go and watch it disappear in no time!