Double Chocolate Pumpkin Bread

This Double Chocolate Pumpkin Bread is comforting and one of those recipes I make when I want something cozy and familiar and filling. It has rich cocoa and smooth pumpkin and plenty of chocolate chips that make every slice feel decadent but not too heavy. I love that it is made completely from scratch and still super simple because this is the kind of pumpkin bread that seriously everyone asks for seconds of.

Double Chocolate Pumpkin Bread is a comforting homemade loaf made with pumpkin puree and cocoa and warm spice and semisweet chocolate chips. This easy baking recipe is perfect for cool weather and holiday mornings and cozy family brunches.

A simple pumpkin batter creates a soft and moist texture without feeling heavy and the double chocolate flavor makes every slice rich and satisfying. If you love easy fall baking then try our Mini Pumpkin Pie Crescent Rolls for another pumpkin dessert that feels simple and seasonal.

Ingredients

Here is what I use for this recipe :

• All-purpose flour: Builds the structure of the loaf while keeping the crumb sturdy enough to hold the pumpkin and chocolate.
• Unsweetened cocoa powder: Adds deep chocolate flavor and dark color throughout the bread.
• Baking soda: Provides lift and helps the loaf rise as the pumpkin batter bakes.
• Baking powder: Supports an even rise and keeps the crumb from becoming too dense.
• Fine salt: Balances the sweetness and sharpens the cocoa and pumpkin flavors.
• Pumpkin pie spice: Brings warm fall spice that complements both pumpkin and chocolate.
• Pumpkin puree: Adds moisture and body and a gentle earthy sweetness to the batter.
• Large eggs: Bind the batter and support a tender loaf with enough structure for clean slices.
• Packed light brown sugar: Sweetens the bread while adding moisture and a mild caramel note.
• Granulated sugar: Adds clean sweetness and helps create a lightly set crust on the loaf.
• Vegetable oil: Keeps the crumb soft and moist even after the bread has cooled.
• Vanilla extract: Rounds out the cocoa and spice with a warm aromatic sweetness.
• Whole milk: Loosens the batter enough for easy folding while keeping the crumb rich.
• Semisweet chocolate chips: Create melted chocolate pockets inside the loaf and an uneven chocolate finish on top.

Tools I Use :

• 9 x 5 inch loaf pan: Shapes the batter into a tall loaf and supports even baking through the center.
• Large mixing bowl: Holds the dry mixture and later gives enough room to fold the full batter without spilling.
• Medium mixing bowl: Holds the pumpkin wet mixture before it is combined with the cocoa dry ingredients.
• Whisk: Blends dry ingredients evenly and combines the wet ingredients into a smooth base.
• Flexible spatula: Folds the batter gently and transfers the thick mixture into the loaf pan.
• Measuring cups and spoons: Keeps the flour and cocoa and sugars and liquids and leaveners in accurate proportions.
• Cooling rack: Allows air to circulate around the baked loaf so the crumb can set before slicing.

Instructions :

Step 1: Whisk the cocoa dry mixture

Combine the flour and cocoa powder and baking soda and baking powder and salt and pumpkin pie spice until the pale flour disappears into an even dark brown mixture. The dry ingredients should look loose and powdery with a few naturally darker cocoa patches and no neat or perfectly level surface.

Tip: Break up any cocoa clumps while mixing so the batter develops an even chocolate color without pockets of dry powder.

Step 2: Whisk the pumpkin wet mixture

Whisk the pumpkin puree and eggs and both sugars and oil and vanilla and milk until the separate ingredients become one glossy orange brown mixture. The wet base should look thick and smooth with small natural streaks of pumpkin and tiny sugar bubbles rather than a perfectly uniform finish.

Tip: Mix the wet ingredients until the eggs disappear into the pumpkin so the finished crumb bakes evenly and stays soft.

Step 3: Fold the batter with chocolate chips

Fold the wet pumpkin mixture into the cocoa dry mixture and add three quarters cup of the chocolate chips until the powdery mixture becomes a thick dark chocolate batter. The batter should show uneven folds and scattered chocolate chips with a few faint pumpkin streaks still visible and no dry flour pockets remaining.

Tip: Stop folding as soon as the dry streaks disappear because overmixing can make the loaf heavy instead of tender.

Step 4: Fill the loaf pan and scatter chocolate chips

Transfer the full batch of thick chocolate pumpkin batter into the loaf pan and spread it into an uneven layer that sits slightly higher in the center than at the edges. Scatter the remaining one quarter cup chocolate chips across the top with casual spacing so some pieces cluster together while other areas stay exposed.

Tip: Leave the top slightly uneven after spreading because a natural surface gives the baked loaf a better homemade crack.

Step 5: Bake until the loaf rises and cracks

Bake until the batter rises into a domed loaf and the top changes from glossy batter to a set dark crust with a natural center crack. The chocolate chips should look softened and slightly melted while the edges appear firm and a little darker with irregular browning around the loaf.

Tip: Bake until a tester shows moist crumbs rather than wet batter so the center stays tender without collapsing after cooling.

Step 6: Slice and serve one portion

Cut one thick slice from the cooled loaf and place the single portion on a white plate so the dark tender interior and melted chocolate pockets are clearly visible. The slice should have an irregular edge and a moist crumb with nonuniform chocolate streaks and a slightly darker crust that keeps the homemade look.

Tip: Cool the loaf before cutting so the crumb sets enough for a clean slice while the chocolate pockets remain soft and visible.

Pro Tips :

• Use plain pumpkin puree rather than pumpkin pie filling so the sweetness and spice stay balanced and the crumb remains tender.
• Fold the dry mixture into the wet mixture only until no dry streaks remain so the loaf stays soft instead of turning dense.
• Reserve part of the chocolate chips for the top so the baked loaf has visible melted pockets and an uneven homemade finish.
• Let the bread cool before slicing so the crumb can set and the chocolate pockets stay defined instead of smearing through each slice.

Storage Instructions :

Let the Double Chocolate Pumpkin Bread cool completely before storing because trapped warmth can create moisture against the crust and soften the top too much. Keep the whole loaf or individual slices in an airtight container at room temperature for up to three days and place parchment between stacked slices so the chocolate does not stick.

For longer storage wrap cooled slices tightly and freeze them in a sealed freezer container for up to two months and separate each slice so portions are easy to remove. Thaw frozen slices at room temperature until soft and then warm briefly if desired so the crumb becomes tender again and the chocolate pockets soften.

Frequently Asked Questions :

See You in the Kitchen

I hope you enjoy all the recipes I share with you including this delicious Double Chocolate Pumpkin Bread recipe and our Caramel Apple Cupcakes and Carrot Cake with Cream Cheese Frosting.

I hope you try it and enjoy it and rate it and share it with your friends and family!

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