This yummy pumpkin bread is half chocolate and half classic pumpkin flavor! It’s easy to make, stays moist and tastes great with extra pumpkin butter spread on each slice.
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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 split in half and melted dark chocolate is added. After combining the two batters in the loaf tin, a quick swirl is all it needs before baking. The result is a moist pumpkin bread which satisfies those people, like myself who can’t decide between chocolate or pumpkin!
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.
- Eggs
- Vanilla- Extract can be expensive but a regular version will have good enough flavor.
- Flour- All purpose pantry staple.
- Spices- Pumpkin pie spice and cinnamon.
- Oil- Canola is what I like to bake with but vegetable or even olive oil will work.
- Sugar.
- Baking powder- 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.
- Butter- Unsalted.
questions about making 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
Ingredients
- 4 oz unsalted butter
- 6 oz chocolate chips
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 4 eggs
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 1/4 cup canola oil
- 2 cups canned pureed pumpkin
Instructions
- 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.
- Mix together the flour, baking powder, salt, spice and cinnamon.
- In a bowl whisk together the eggs, sugar, vanilla, oil and pumpkin until smooth.
- Combine the wet pumpkin mixture with the dry flour mixture and mix until smooth. Divide the batter evenly into two bowls.
- Add the melted chocolate and butter mix to one bowl of batter making sure to mix it well. You should now have one bowl of pumpkin batter and one with chocolate.
- Add the chocolate batter to the prepared loaf pan and spread it out evenly.
- Pour the pumpkin batter over the chocolate batter and using a knife, carefully swirl the two batters together.
- Bake in the oven for 50-55 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.
Hello pumpkin lover fellow here, and wow the texture looks so interesting! I will definitely try it, thanks for the recipe.
Our kids love helping make these for the holidays! They taste so good too! This looks absolutely delicious! Thank you for you recipes!
How’s pretty flavor! light sweet of pumpkin. I especially like dark chocolate. I had an interesting experience to make this chocolate pumpkin bread. I don’t know why there are some cracks on the break. They make my break look not very nice. But this really wonderful breakfast.
Busy day today prepping food for an upcoming camping trip. Well, I made a rookie mistake while making this recipe. Anyone else notice the glaring error? The directions do not tell you to mix the wet and dry ingredients together and THEN remove half the batter and mix in the chocolate. The bread is cooling on a rack now and it appears to have turned out okay though rather than the swirled chocolate throughout effect it is all chocolate. This baked in the oven for 70 minutes. I gave this a low rating because I felt that this was not a well written recipe.
Absolutely delicious. Will make it again and again! So yummy!