Our double chocolate pumpkin bread is moist, full of fall flavors, and chocolate. It's definitely a dessert, and rivals any loaf found at a bakery.
If you're in a hurry, try our double chocolate pumpkin muffins!
This is one of my FAVORITE quick breads to make. It is ridiculously moist, fudgy, with hints of pumpkin and spices. It is made using simple ingredients and is perfect for fall.
Why I Like This Recipe
- Soft and rich. Double chocolate pumpkin bread stays soft for days due to the pumpkin puree and sour cream in the batter.
- Simple ingredients. No need to melt down chocolate bars; this bread has a delicious combination of chocolate flavoring from baking cocoa and chocolate, as well as a pop of pumpkin spice.
- Easy to customize. You can add nuts, vary the type of chocolate chips, or make chocolate pumpkin muffins! There are so many ways to customize chocolate pumpkin bread to your liking.
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Tips and Tricks
- How to reheat pumpkin bread. I highly recommend warming leftover bread slices in the microwave for a few seconds. The chocolate chips get all melty and gooey again.
- Homemade pumpkin pie spice. Here's a simple pumpkin pie spice mix if you don't have a bottle on hand: 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon ground cloves. This makes 1 Tbsp. You can do whatever you'd like according to your personal taste!
- Use a Danish Dough Whisk. I've shared this tool multiple times, and it is seriously the best! It cuts through dough and batter much more effectively than a wooden spoon. I find myself using this far more than my KitchenAid stand mixer!
Ingredients
- Cocoa powder (baking cocoa): My favorite is a 50/50 blend of regular baking cocoa and Hershey's special dark baking cocoa.
- All purpose flour
- Pumpkin spice: This is where you can get creative. Use my measurement as a guide or make your own blend of spices.
- Baking soda, baking powder and salt.
- Butter: I always use butter in cookies, unless otherwise directed. I prefer salted butter, but you can use unsalted butter if you'd like.
- Sugar
- Sour cream: Creates a moist bread.
- Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Vanilla
- Eggs: For richness and texture.
- Chocolate chips: It doesn't matter which one you use; they taste the same! Chocolate chips are mixed into the batter and also sprinkled on top of the batter before baking.
See the recipe card for full information on ingredients and quantities.
How To Make Double Chocolate Pumpkin Bread
Step 1: Preheat oven to 350°. Grease a 9"x5" loaf pan. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
Step 2: In another large bowl, combine melted butter, sugar, sour cream, vanilla, eggs and pumpkin puree.
Step 3: Combine wet and dry ingredients. Fold in chocolate chips.
Step 4: Spoon batter into loaf pan. Sprinkle with remaining chocolate chips. Bake for 50-55 minutes. Let cool 15 minutes before transferring bread to a cooling rack.
Cut into slices. This bread stays fresh 3-5 days if stored in an airtight container or wrapped in plastic.
Pumpkin Bread FAQs
Microwave leftover slices for a few seconds. The chocolate chips get all melty and gooey again.
Yes, plain Greek yogurt can be used in place of sour cream for pumpkin bread and muffins.
To make a tablespoon of pumpkin pie spice, mix the following ingredients together: 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon ground cloves.
More Pumpkin Recipes To Make
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Double Chocolate Pumpkin Bread
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 Tbsp. pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter melted
- ¾ cup sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1 ⅓ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°. Grease a 9"x5" loaf pan.
- In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
- In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Fold in pumpkin puree.
- Combine wet and dry ingredients. Fold in 1 cup of chocolate chips.
- Pour batter into loaf pan. Top with remaining chocolate chips.
- Bake 50-55 minutes.
- Let cool 15 minutes before carefully removing loaf to cool on rack.
Brandy says
Hi everyone! Brandy here, and I hope you like this bread! The chocolate and pumpkin balance is perfect, and neither is overpowering. Moist and delicious and I like enjoying it warm.