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.
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! 🙂