This yummy pumpkin bread is packed with thick chocolate chunks and all the flavors of fall. It’s easy to make, stays moist and tastes great with a cup of coffee at breakfast time.
It’s the beginning of fall at last and hopefully everyone is ready to swap out the flip flops for slippers? Sometimes it feels like a race as to who on the internet starts producing pumpkin recipes first, but the truth is there’s already so much pumpkin content out there and available. It’s a win-win if you’re a pumpkin lover like me!
Some of my favorites are definitely baked goods like this chocolate pumpkin bread, pumpkin cookies, and pumpkin tiramisu which is just as creamy and delicious as a regular traditional tiramisu! If you’re a pumpkin lover then this recipe has your name all over it! This pumpkin bread follows all the normal directions of most pumpkin breads, but the batter is packed with chocolate chunks and chopped pecans. Pumpkin and chocolate are definitely meant to be together, and the pecans help give a nice crunch in every bite. The result is a moist pumpkin bread which satisfies those people, like myself who can’t decide between chocolate or pumpkin, just have both.
ingredients needed for this chocolate pumpkin bread
- Pumpkin- Canned is prefect so no need to spend hours cooking fresh pumpkin. Be careful not to pick up canned pumpkin pie filling though. The difference is canned pumpkin consists of only pureed pumpkin, where’s pumpkin pie filling has a whole lot of extra ingredients like sweeteners and spices.
- Vanilla- Extract can be expensive but a regular version will have good enough flavor.
- Flour- All purpose pantry staple.
- Spices- Cloves and cinnamon.
- Oil- Canola is what I like to bake with but vegetable or even olive oil will work.
- Baking powder/baking soda- This is what will help give your pumpkin bread that nice looking crown in the center of the bread.
- Chocolate- Semi-sweet chips are great but I prefer a darker chocolate. It’s completely up to you and this recipe uses chunks or large chips.
FAQ’s about making my pumpkin bread
This is probably most likely due to the bread being underdone and needing more baking time. If you take it out and let it cool, you can’t put it back in the oven.
I don’t think it does and usually takes on so many other flavors like spices and vanilla that any vegetable-like flavor disappears.
You can cut a thick slice and enjoy with your morning coffee or tea, or I prefer to spread some quality salted butter on it. I’ve also discovered maple butter from Trader Joe’s which tastes amazing!
Let the bread cool for at least an hour to minimize any crumbling or falling apart when sliced.
Definitely, just wrap it well in a zip lock bag and freeze for up to two months.
I like to gently press the top with my finger and if it leaves am indentation, then it probably needs a little more bake time. You can set a timer for five minutes more and keep checking it.
more fantastic pumpkin recipes!
Easy Chocolate Pumpkin bread
- ½ cup canola oil
- 2 eggs
- 1 ½ cups sugar
- 1 cup canned pumpkin
- ½ cup milk
- 1 ⅔ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- ½ tsp cloves
- 1 tsp cinnamon
- ½ cup chopped pecans
- 1 cup chocolate chunks, divided
- Preheat the oven to 350 degrees F and line a 9×5 inch loaf pan with parchment paper.
- In a pan over low heat add the butter and chocolate chips and mix together as the butter melts.
- Add the flour, baking soda, baking powder, salt and spices and mix.
- Add pecans and ¾ cup of chocolate chunks and fold through the batter.
- Add the batter to the prepared loaf pan and spread it out evenly.
- Sprinkle the remaining ¼ cup of chocolate chunks on top of the loaf.
- Bake in the oven for 60-70 minutes or until the top of the bread feels firm when gently pressed with your finger. If it still feels wet it may need another five minutes.