Love pumpkin season, but don't want to give up the chocolate? Problem solved with this Chocolate Pumpkin Bread. It is loaded with chocolate chips and topped with an amazing caramel frosting that will have you making it all year round!
Looking for more delicious pumpkin recipes? Enjoy a cup of this pumpkin cream cold brew and these pumpkin chocolate chip cookies.
I am excited to bake all the things with pumpkin this fall. Usually I make 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 because this one is double the chocolate.
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?
My family calls this a cake, and I say it's bread. Apparently, frosting on a sweet bread turns it into cake in their eyes. Whatever you call it, this double chocolate pumpkin bread is going to be your new favorite fall bread. Want to know why?
- Easy to make.
- Chocolate chips and cocoa powder make it super chocolatey.
- Decadent and delicious!
- Covered in caramel frosting.
Ingredients Needed
With simple pantry items you can make a loaf of this moist pumpkin bread. It is loaded with two kinds of chocolate and topped with a rich and creamy caramel frosting.
- 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.
- Eggs - Binds the ingredients together and adds moisture.
- 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 & Salt - 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 will 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.
Don't like chocolate? Try this pumpkin pecan bread or this pumpkin spice bread instead.
Easy Instructions
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.
Step One: Mix.
- Mix together the sugars, oil, eggs, and pumpkin in a large bowl.
- Slowly add the dry ingredients and the milk until a batter forms.
- Stir in the chocolate chips gently.
Step Two: Bake.
- Spoon or pour the mixture into a greased loaf pan.
- Bake for 60-70 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 cooling rack for 10-15 minutes, then flip out and cool completely.
Step Three: Frost.
- Melt the butter in a small saucepan over low heat.
- Add the brown sugar and stir until the sugar dissolves.
- Remove from the heat and whisk in the milk and vanilla.
- Let the mixture cool for 4-5 minutes. Beat in the powdered sugar until creamy.
- Spread on the top of the cooled bread immediately. Top with mini chocolate chips, if desired.
Recipe Tips & 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 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 a slice of pumpkin bread with this salted caramel mocha.
How to Store
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.
Frequently Asked Questions
How do you know when the bread is done?
Insert a knife or long skewer into the outside edge of the middle of the 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.
Can I use pumpkin pie spice?
Yes, you can use 2 teaspoons of the pumpkin pie spice instead of the other spices.
More Pumpkin Dessert Recipes
- Pumpkin Cobbler
- Pumpkin Spice Bundt Cake
- Best Pumpkin Cheesecake
- Pumpkin Roll Cake
- Pumpkin Butterscotch Cookies
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Please consider leaving a 5 star ⭐️ rating in the recipe card below and/or a review in the comments section further below.
Chocolate Pumpkin Bread Recipe
Love pumpkin season, but don't want to give up the chocolate? Problem solved with this Chocolate Pumpkin Bread. It is loaded with chocolate chips and topped with an amazing caramel frosting that will have you making it all year round!
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 65-70 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
*If you cannot find the caramel filled chocolate chips, use extra chocolate chunks.
Recommended Products
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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 2021.
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?!
Aimee+@+ShugarySweets
Bread. Cake. Tomato. Tomahto. Whatever you call it, doesn't matter. I am sure it tastes amazing!!!
amanda+@+fake+ginger
This may be my favorite pumpkin bread recipe on the internet! It looks fantastic!
Jocelyn Brubaker
Awwww, thanks Amanda!! 🙂 It's definitely my fav! Hehe!
Zainab @Blahnik Baker
You don't need to convince me that I need this. The caramel and chocolate did that 🙂
Krista @ Joyful Healthy Eats
haha... hold strong girl! Bread ... cake.. who cares it sound and LOOKS amazing and I DO need to have this in my life. Possibly this weekend!
Jocelyn Brubaker
Thanks Krista! 🙂
Nancy P.@thebittersideofsweet
Call it bread, call it call, i think this is calling my name!!
marcie
This bread with that frosting is seriously calling my name! If I don't get a slice soon I don't know what I'll do. This is a must-make!
Jocelyn Brubaker
It really was SO good! I wish I still had some left! 😉 Thanks Marcie!
Julie | This Gal Cooks
Now I have two breads that I NEED in my life - first it was Dorothy's Maple Pumpkin Bread (OMG, that glaze!) and now your chocolate pumpkin bread. This looks SO good, Jocelyn!
Kristen
I have never even heard of the caramel filled chocolate chips! This is amazing!
Jocelyn Brubaker
Oh, you need to find them and devour them! They are too good! 🙂 Thanks Kristen!
Mandy @Mandy's Recipe Box
There can never be too many pumpkin recipes out there! Never. I will eat them all. This looks so soft and delicious!
Carol
Now this is a way I might eat pumpkin....covered by chocolate lol. Thanks J.
Jocelyn Brubaker
Chocolate makes everything better, right?! 😉 Thanks Carol!
Tori@Gringalicious.com
I am so all over this bread. I want to sink my teeth into it right now. Yummmmmm!
Jennifer | Bake or Break
I'm all for frosting breads. Somehow if you still call it bread instead of cake, you can justify eating it for breakfast. Right?
Jocelyn Brubaker
Exactly!! I'm glad I'm not the only one who thinks this way! 😉 Thanks Jennifer!
Stephanie @ Plain Chicken
Looks amazing! I could eat the whole loaf myself. *Pinned*
Jenn @ Deliciously Sprinkled
I could eat this WHOLE load of pumpkin bread right now, it's looks so good!! Pinned 🙂
Jocelyn Brubaker
Thanks Jenn! 🙂
Gayle @ Pumpkin 'N Spice
I could never get sick of pumpkin breads, so keep 'em coming! 🙂 This caramel chocolate chunk version sounds irresistible, Jocelyn! What a fun and delicious flavor! Pinned!
Heather @ Shards of Lavender
My belief is that if it's cooked in a loaf pan, it's bread... Of course, that's flawed logic on my part because I'm not about to call meatloaf bread:) I love that you made a chocolate version of your pumpkin bread and just know my family will love it!
Jocelyn Brubaker
Haha! Meatloaf bread.. Maybe that could be a thing! 😉 Thanks Heather!
Jocelyn+(Grandbaby+Cakes)
This bread is seriously unbelievable!!
Jocelyn Brubaker
Thanks Jocelyn! 🙂
Melissa from HungryFoodLove.com
I can handle some pumpkin so a whole lot ... but this! I could eat it like this all the time!
Johlene
I´m loving this pumpkin chocolate chip bread!! I´m editing a post of something similar as we speak 🙂 Great minds think (kinda) alike 🙂
Happy weekend! xoxo
Jocelyn Brubaker
Thanks Johlene! 🙂 Great minds definitely think alike!
Averie @ Averie Cooks
Love everything about this! From the pumpkin to the caramel to to the mini chips! Pinned!
Jocelyn Brubaker
Thanks for the pin love, Averie! 🙂