This double chocolate pumpkin bread is moist, rich, fudgy, and packed with pumpkin, warm spices, and chocolate. It's an easy fall quick bread that tastes more like a decadent chocolate dessert than traditional pumpkin bread.
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
This is one of my favorite quick breads to make in the fall. It's soft, rich, and fudgy, with just enough pumpkin and pumpkin spice to give it that classic fall flavor without overpowering the chocolate.
The batter comes together with simple ingredients, and you don't need a mixer. Just mix the wet and dry ingredients separately, combine them, fold in the chocolate chips, and bake.
Why You'll Love This Double Chocolate Pumpkin Bread
- Rich and chocolatey. Cocoa powder and chocolate chips give this bread plenty of chocolate flavor.
- Soft and moist. Pumpkin puree and sour cream keep the loaf tender and moist for days.
- Easy to make. You don't need a stand mixer or any complicated techniques.
- Perfect for fall. Pumpkin and warm spices pair beautifully with chocolate.
- Simple ingredients. Everything you need is easy to find at the grocery store.
- Freezer-friendly. The loaf freezes well, making it easy to bake ahead.
- Dessert-worthy. This is definitely on the richer side of pumpkin breads and is delicious served warm.
What Makes This Double Chocolate Pumpkin Bread So Good?
The combination of pumpkin puree, sour cream, cocoa powder, and chocolate chips gives this bread its incredibly soft texture and rich chocolate flavor.
The pumpkin adds moisture without making the bread taste overly pumpkin-heavy, while the sour cream makes the crumb especially tender.
I also love using a combination of regular baking cocoa and dark cocoa powder. The result is a deep chocolate flavor that pairs perfectly with pumpkin spice.
And because the chocolate chips are mixed into the batter and sprinkled over the top, you get melted chocolate throughout the loaf as well as a chocolatey topping.
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Tips for the Best Double Chocolate Pumpkin Bread
- Don't overmix the batter. Mix the wet and dry ingredients just until combined. Overmixing can make quick bread dense.
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.
- Use room-temperature eggs. They'll incorporate more easily into the wet ingredients.
- Don't skip the sour cream. It adds moisture and helps create the soft texture of this bread.
- Add extra chocolate chips on top. Sprinkle a few over the batter before baking for a bakery-style finish.
- Check the bread toward the end of baking. Ovens and loaf pans can vary. The center should be set and a toothpick should come out with a few moist crumbs.
- Let it cool before slicing. The loaf continues to set as it cools, and you'll get cleaner slices once it has cooled for a bit.
- Warm leftover slices. A few seconds in the microwave makes the chocolate chips soft and gooey again.
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
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.
Yes. Regular unsweetened cocoa powder works well. I like using a combination of regular and dark cocoa powder because it gives the bread a deeper chocolate flavor, but you can use whichever you have.
Store the cooled loaf in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for about 3–5 days.
Yes! Pumpkin bread freezes very well. Allow the loaf to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
Freeze for up to 3 months. Thaw at room temperature before serving.
You can also freeze individual slices so you can enjoy a piece whenever you want.
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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, and eggs 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.