Love pumpkin season, but don't want to give up the chocolate? Problem solved with a moist Chocolate Pumpkin Bread loaded with chocolate chips. Enjoy it plain or take it up a notch and add a creamy caramel frosting.
Looking for more delicious pumpkin recipes? Enjoy a cup of this pumpkin cream cold brew and these pumpkin chocolate chip cookies.
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I am excited to bake all the things with pumpkin this fall. Usually I make pumpkin scones or this pumpkin chocolate chip bread, but today it's all about the chocolate.
Yes, I know there a billion and one recipes out there. Trust me, you need another pumpkin bread recipe in your life this fall. Why? Because our recipe has double the chocolate.
Why You Should Make This Bread
You are going to love this chocolate pumpkin bread because it is made with dark cocoa powder and loaded with chocolate chips. It's gooey, delicious, and totally fabulous!
A layer of creamy caramel frosting and a sprinkling of chocolate chips on top makes it even better. Although, it does bring up a question. Do you call this bread or cake?
Apparently, frosting on a sweet bread turns it into cake in some people's eyes. Whatever you call it, this double chocolate pumpkin bread is going to be your new favorite fall bread and here is why.
- Easy to mix up in minutes.
- Chocolate chips and cocoa powder make it super chocolatey.
- Decadent, delicious, and oh so moist!
- Topped with a sweet caramel frosting.
Key Ingredients Needed
With simple pantry items you can make a loaf of moist pumpkin bread that is loaded with two kinds of chocolate. Enjoy it plain or top it with a rich and creamy caramel frosting. Either way works!
- Sugar - A mixture of granulated and brown sugar makes it sweet and keeps it moist.
- Oil - Using vegetable oil in sweet breads gives them a nice soft crumb texture.
- Pumpkin Puree - Make sure you get the PURE pumpkin puree. Pumpkin pie mix has extra sugar and spices added to it.
- Baking Soda - Provides the lift needed as it bakes.
- Spices - Using cinnamon and nutmeg gives the sweet bread a warm fall flavor.
- Flour - We use all purpose flour in most of our recipes. Learn how to measure flour correctly, so your baked goods will always turn out.
- Cocoa Powder - A dark cocoa powder will give the quick bread a dark rich color. Regular cocoa powder is fine too, but the bread be a little lighter when it bakes.
- Milk - For the best flavor use 2% or whole milk, but any variety will work just fine.
- Chocolate Chips - We like using semi-sweet chips, but milk chocolate or dark chocolate are great too. You can also use chocolate chunks or caramel chocolate chips in place of some of the chocolate.
- Caramel Frosting - Butter, brown sugar, vanilla, milk, and powdered sugar will make a sweet and creamy glaze for the bread.
BruCrew Tip: Don't like chocolate? Try this pumpkin pecan bread or this pumpkin spice bread instead.
How to Make Chocolate Pumpkin Bread
You can easily have a loaf of this chocolate pumpkin bread in your oven with very little work. Sit back and enjoy the fall smell as it bakes.
- In a large bowl mix together the sugars, oil, eggs, and pumpkin puree.
- Slowly add the dry ingredients and the milk until a batter forms.
- Stir in the chocolate chips gently.
- Spray a 9x5 loaf pan with nonstick spray and spoon or pour the mixture into the prepared pan.
- Bake for 65-75 minutes or until a skewer inserted in the center comes out with just a few moist crumbs on it.
- Let the baked bread rest on a wire rack for 10-15 minutes, then flip out onto a plate and cool completely.
Storage Recommendations
Once the chocolate pumpkin bread has cooled, keep it in a covered container on the counter for 4-5 days. If you want to keep it longer, place the frosted bread in a tightly sealed container in the refrigerator for 5-7 days.
This chocolate pumpkin bread also freezes well. Wrap the cooled, unfrosted bread tightly in plastic wrap, then place in a freezer bag. Freeze for 2-3 months.
To thaw, unwrap the bread and let it thaw at room temperature. Add the frosting before serving.
Tips and Tricks
- Do not over mix the ingredients. Too much mixing can cause the bread to develop too much gluten in the batter which can cause a dense, chewy bread.
- Use different chocolate chips to change it up. White chocolate chips, mini chocolate chips, toffee bits, or caramel chips are all great choices.
- Add ½-1 cup of your favorite chopped nuts to the batter before baking.
- Not a fan of frosting on sweet breads? Not a problem. Add a few more chocolate chips to the top of the batter before baking. Once the bread cools, dig in.
- Enjoy the cool fall mornings with a slice of pumpkin bread and a salted caramel mocha.
Recipe FAQ'S
Insert a knife or long skewer into the outside edge of the middle of the pumpkin bread. If it comes out with batter, continue to cook the bread. If it comes out with a few moist crumbs, the bread is done.
Yes, you can use 2 teaspoons of the pumpkin pie spice instead of the other spices.
Yes, pumpkin bread freezes well. Wrap the cooled loaf tightly in 2 layers of plastic wrap, then place in a freezer safe bag or container. Freeze for 2-3 months.
Thaw overnight in the fridge. Bring to room temperature before serving.
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Recipe
Chocolate Pumpkin Bread Recipe
Love pumpkin season, but don't want to give up the chocolate? Problem solved with this Chocolate Pumpkin Bread loaded with chocolate chips. Enjoy it plain or take it up a notch and add a creamy caramel frosting.
Ingredients
For the Bread
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- ½ cup canola oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon table salt
- 1 ¾ cups all purpose flour
- ¼ cup dark cocoa powder
- ⅓ cup milk
- 1 ½ cups chocolate chips
For the Frosting
- ¼ cup unsalted butter
- ½ cup packed brown sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- 2 tablespoons mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 9x5 bread pan with nonstick baking spray.
- Combine the sugars, oil, eggs, and pumpkin until mixed together.
- Sift together the baking soda, cinnamon, nutmeg, salt, flour, and cocoa powder.
- Slowly beat it into the sugar mixture alternately with the milk. Gently stir in the chocolate chips by hand.
- Spread the batter in the prepared bread pan. Bake for 65-75 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15 minutes. Flip out onto a plate and cool completely.
- Melt the butter in a small saucepan. Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way.
- Remove from the heat and whisk in the milk and vanilla. Let cool for 4-5 minutes. Beat in the powdered sugar.
- Spread on the top of the cooled bread immediately. Top with mini chocolate chips if desired.
Notes
- Do not over mix the ingredients. Too much mixing can cause the bread to develop too much gluten in the batter which can cause a dense, chewy bread.
- Use different chocolate chips to change it up. White chocolate chips, mini chocolate chips, toffee bits, or caramel chips are all great choices.
- Add ½-1 cup of your favorite chopped nuts to the batter before baking.
- Not a fan of frosting on sweet breads? Not a problem. Add a few more chocolate chips to the top of the batter before baking. Once the bread cools, dig in.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 491Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 42mgSodium: 219mgCarbohydrates: 75gFiber: 3gSugar: 56gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was originally shared October 2014. It was updated and republished September 2022.
Susan T. Shannon
Cam you leave out the chocolate chips?
Jocelyn
You sure can! I'm just a total over the top chocolate lover. LOL! I hope you enjoy the bread! And if you are looking for a plain pumpkin bread. You could leave the chocolate out of and off the top of this one too. https://insidebrucrewlife.com/pumpkin-chocolate-chip-bread/
Tracey6
Milk is listed in bread part but not in instructions.
🤞🏼 It turns out ok.
Tracey6
Never mind just saw it🤦🏼♀️
Christine
It looks good
Robyn Freese
I did as the frosting recipe said. My turned a Carmel brown but your picture has white icing. Did I do something wrong?
-Robyn Freese
Jocelyn
Nope not at all. It should be a caramel color. Mine could look differently because of the light in the photos. A couple factors that could make it darker would be browning the melted butter or using dark brown sugar. The main thing is that it tastes good!
Robyn Freese
Thanks!
If it allowed me, I’d post a picture of how good it came out. The kids love it.
Mary
Disappointed in the taste. Very heavy and dense.
Jocelyn
I am so sorry to hear you didn't enjoy this. The texture should be just like regular pumpkin bread. It sounds like yours needed to bake a little bit longer. What size pan did you use and how long did you bake it?
Catherine
Could I double the recipe and bake in a bundt pan?
Jocelyn
I really can't say for sure since I have only baked this in a bread pan. If you try it, keep me posted! Here is my favorite pumpkin bundt cake. https://insidebrucrewlife.com/pumpkin-spice-bundt-cake/ To make it chocolate, you could reduce the flour by 1/4 cup and add 1/4 or 1/2 cup dark cocoa powder.
Stephanie
Will be making this in the next few days, I hope! Any suggestions on reducing the baking time if I use a muffin pan instead of a loaf pan?
Jocelyn Brubaker
I can't give you an exact time since I haven't ever done this particular bread in muffin tins. But I know that quick breads can be baked this way. My best guess would be 20-25 minutes. You might want to test a small batch for the first round to get the time right, then bake the rest of the batter. I hope you enjoy it!
Stephanie
Thank you!! 🙂
Kelly - Life Made Sweeter
I could always use more pumpkin recipes and no matter what you call it - I love it! Especially with the caramel and gorgeous thick frosting - yum!
Rachel @ Bakerita
Mmm this looks like some decadently delicious pumpkin bread - I love that you added chocolate AND caramel! So much yumminess in one loaf 🙂 pinned!
Dorothy+@+Crazy+for+Crust
Well duh of course we need all the pumpkin bread. This one is CHOCOLATE! With caramel. SOLD. 🙂 Thanks for the link love!
Mary Frances
This is totally bread. Which means you can have more than one slice. I don't know why they have a problem with extra frosting for breakfast 😉 It looks beyond delicious! Thick fudgy slices are my kryptonite. 🙂
Julianne+@+Beyond+Frosting
I mean, I anyone who says they have enough pumpkin bread recipes is totally kidding themselves. This one has CARAMEL people! Wow!
Jocelyn Brubaker
They totally are kidding themselves!! 🙂 Thanks Julianne!
Mir
Cake or bread, I am not caring at all right now! It looks chocolatey and amazing and I love that caramel glaze on top! Thanks for adding a ton of chocolate fun to the pumpkin of the season!
capturing joy with kristen duke
This seriously sounds SO amazing!!
Jocelyn Brubaker
Thanks Kristen! 🙂
Annie @ Annie's Noms
I call it bread, my other half calls it cake - all I care about is that it tastes good haha! This looks wonderful, I love chocolate and pumpkin, but haven't tried it with caramel, sounds like a fab combination!
Chels+R.
I got that too-cake vs. bread! I brought some of my pumpkin bread to one of the ladies in the church and she kept calling it cake and I kept trying to correct her, lol!
Jocelyn Brubaker
That's too funny!! 😉 Only us crazy bakers, right?!