Double Chocolate Pumpkin Bread (Video)

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. Promise! If you’re in a hurry try our muffin version! 

You might also like our quick rise pumpkin cinnamon rolls, our apple cider donuts (with a caramel version) or our apple pull apart bread! 

Watch our step by step video!

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.

Double Chocolate Pumpkin Bread

Ingredients

• 1/2 cup cocoa powder
• 1 cup flour
• 1 Tbsp. pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 3/4 cup sugar
• 1/4 cup sour cream
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 2 eggs
• 1 1/3 cups semi-sweet chocolate chips

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, eggs and pumpkin puree.

Combine wet and dry ingredients. Fold in chocolate chips.

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. I highly recommend warming leftover bread slices in the microwave for a few seconds. So delicious!

Double Chocolate Pumpkin Bread Recipe

Double Chocolate Pumpkin Bread

Our double chocolate pumpkin bread is moist, full of fall flavors and chocolate. It rivals any loaf found at a bakery. Promise!

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Print Pin Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12

Calories: 260kcal

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 Tbsp. pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter melted
• 3/4 cup sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup pumpkin puree
• 1 1/3 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.

Notes

This loaf of pumpkin bread will stay fresh (stored in a container) for 3 days. It also freezes well.  If you don't have pumpkin spice you can use 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon ginger.

Nutrition

Calories: 260kcal