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!
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.
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.
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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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
- 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.
*If you cannot find the caramel filled chocolate chips, use extra chocolate chunks.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount 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.