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Chocolate Pumpkin Bread

Chocolate pumpkin bread with a tender, cocoa-rich crumb and chocolate chips baked throughout. Simple loaf-pan method topped with a quick melted chocolate glaze drizzle.
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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
Calories: 420
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
Chocolate chips
  • 1.5 cup dark chocolate chips, divided
Glaze
  • 0.5 cup chocolate chips
  • 2 tbsp butter
  • 1 tbsp cream

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan with a light coating so the loaf releases cleanly.
  2. Whisk all-purpose flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined and dark streaks are gone.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
Bake the loaf
  1. Fold the flour mixture into the pumpkin mixture until just combined, then fold in 1 cup of the dark chocolate chips for visible pockets of chocolate.
  2. Pour the batter into the prepared loaf pan and scatter the remaining dark chocolate chips on top.
  3. Bake at 350F for 60-65 minutes, until a toothpick comes out clean or with only a few moist crumbs attached.
Glaze and serve
  1. Cool the loaf for 15 minutes so the glaze sets rather than melting off, then drizzle with the chocolate glaze.
  2. Melt the chocolate chips, butter, and cream together until smooth, glossy, and pourable.

Notes

For a clean slice, wait until the loaf cools fully before cutting; then wrap tightly and refrigerate up to 4 days. Freeze the baked loaf (without cutting) up to 2 months; thaw overnight in the fridge. For a dairy-free option, swap the cream and butter in the glaze for a dairy-free butter and unsweetened plant cream that melts smoothly.