There’s something magical about pulling a warm loaf of moist chocolate pumpkin bread out of the oven on a chilly fall day. The smell of rich cocoa, sweet pumpkin, and melting chocolate chips fills your kitchen like the coziest autumn candle. Each slice is soft, gooey, and packed with comforting flavor—a perfect balance of earthy pumpkin and deep chocolate. This isn’t just bread; it’s a little loaf of happiness.

Table of Contents

Why You’ll Love This Recipe

Super Moist & Gooey – Thanks to pumpkin puree, Greek yogurt, and melted butter, every bite is tender and melt-in-your-mouth.
Rich Chocolate Flavor – Cocoa powder + chocolate chips = double chocolate heaven.
Easy, One-Bowl Method – No fancy mixers needed. Just whisk, pour, and bake.
Cozy Fall Treat – Ideal for chilly mornings, holiday gatherings, or as a dessert with coffee.
Versatile – Enjoy as breakfast, snack, or a sweet after-dinner bite.

Ingredients You’ll Need

This recipe uses simple pantry staples, but each one plays a special role in creating the gooey, bakery-style texture.

Pumpkin Purée (1 ½ cups) – Adds natural sweetness and makes the bread incredibly moist. Canned pumpkin works perfectly, but you can also use homemade purée.
All-Purpose Flour (1 cup) – The foundation of the loaf, giving it structure without heaviness.
Unsweetened Cocoa Powder (½ cup) – For that deep, chocolatey richness that pairs so well with pumpkin.
Melted Butter (¼ cup, unsalted) – Keeps the crumb soft and indulgent.
Greek Yogurt (½ cup) – Adds moisture and a subtle tang for balance.
Brown Sugar (½ cup) – Brings a warm, molasses-like sweetness.
Granulated Sugar (⅓ cup) – For classic sweetness and a soft crumb.
Egg (1 large) – Binds everything together.
Vanilla Extract (1 tsp) – Enhances both pumpkin and chocolate flavors.
Baking Soda (1 tsp) – Helps the bread rise light and fluffy.
Kosher Salt (½ tsp) – Balances out the sweetness.
Chocolate Chips (1 cup + extra for topping) – Pockets of melty goodness in every slice.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (180°C). Line a standard loaf pan with parchment paper for easy removal.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the pumpkin purée, Greek yogurt, melted butter (cooled), vanilla extract, egg, both sugars, and salt. The mixture should look creamy and smooth.

Step 3: Add Cocoa

Sift in the cocoa powder to prevent lumps, then whisk until everything is evenly combined and rich in color.

Step 4: Fold in Dry Ingredients

Add the flour and baking soda. Gently fold with a spatula until almost combined—don’t overmix! A few streaks of flour are fine.

Step 5: Stir in Chocolate Chips

Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.

Step 6: Bake

Pour the thick, chocolatey batter into your prepared loaf pan. Sprinkle extra chocolate chips on top for that irresistible gooey finish. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few fudgy crumbs are okay).

Step 7: Cool & Slice

Let the loaf cool in the pan for 20 minutes, then lift it out with the parchment paper. Slice into thick pieces and enjoy warm, melty bites.

Moist chocolate pumpkin bread slices stacked with gooey chocolate chips and rich cocoa texture, the perfect fall baking recipe.

Pro Tips for Success

Use Room-Temperature Ingredients – This helps the batter mix evenly.
Don’t Overmix – Gentle folding keeps the bread soft instead of dense.
Measure Flour Correctly – Spoon and level it to avoid a heavy loaf.
Line Your Pan – Parchment ensures even baking and easy removal.
Be Patient – Let it cool before slicing so it sets properly (hard, I know!).

Flavor Variations

Want to make it your own? Try these delicious twists:

Pumpkin Spice Kick – Add 1 tsp pumpkin spice blend for extra fall vibes.
Nutty Crunch – Fold in chopped walnuts or pecans.
Triple Chocolate – Use a mix of dark, milk, and white chocolate chips.
Healthier Swap – Replace half the flour with whole wheat flour or use coconut sugar.

Serving Ideas

This bread is versatile and oh-so-satisfying:

Warm with Coffee or Tea – Perfect for a fall morning.
Spread with Nut Butter – Almond, peanut, or pumpkin butter makes it extra indulgent.
Holiday Brunch Star – Slice and serve on a festive platter.
Dessert Twist – Top with whipped cream or a drizzle of chocolate sauce.

FAQs

Can I use fresh pumpkin instead of canned?
Yes! Just make sure to strain excess liquid from fresh pumpkin purée so your bread doesn’t get soggy.

Can I make muffins instead of bread?
Absolutely. This recipe makes about 18 muffins. Bake at 350°F for 18–20 minutes.

How do I store chocolate pumpkin bread?
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for 5–6 days.

Can I freeze it?
Yes! Wrap slices individually and freeze for up to 3 months. Thaw at room temp or microwave gently.

For More Recipe Inspiration

If you loved this moist chocolate pumpkin bread, you’ll enjoy these too:

Quick Recap

This moist chocolate pumpkin bread is everything you want in a cozy fall bake—rich, gooey, easy, and packed with melty chocolate chips. Whether you’re baking for a family breakfast, a holiday table, or just to treat yourself, this loaf delivers pure comfort in every slice.

✨ Pin this recipe now so you’ll have it handy when the craving hits. Or better yet—bake it this weekend and let your kitchen smell like fall!