Moist Chocolate Pumpkin Bread

This chocolate pumpkin bread was born out of my search for a cozy autumn treat that hit both my chocolate and pumpkin cravings It delivers a rich chocolate punch with a subtle pumpkin twist and stays incredibly moist with a gooey crumb that keeps you coming back for more Whether you serve it as breakfast or dessert it is the ultimate excuse to bake even before pumpkin season arrives

Ingredients

• Butter: melted and cooled gives richness and a tender crumb look for high quality unsalted butter
• Vanilla extract: warms up the flavor try to find pure vanilla for best taste
• Egg: binds the bread together use fresh large eggs for reliability
• Granulated sugar: for balanced sweetness go for fine sugar so it blends easily
• Brown sugar: adds depth and moisture I use dark brown sugar for extra flavor
• Kosher salt: heightens all the flavors just a pinch will do finely ground is best
• Greek yogurt: gives a tangy pillow soft crumb use full fat for the richest bread
• Cocoa powder: brings intense chocolate flavor sift for a smooth texture
• Canned pumpkin puree: keeps it moist and subtly earthy always choose pure pumpkin not pie filling
• Flour: the structure of your loaf weigh or spoon and level for best results
• Baking soda: helps it rise and stay fluffy check yours is fresh for a perfect lift
• Chocolate chips: for gooey bites in every slice use good quality for melty puddles

Step-by-Step Instructions

Prepare Your Pan:

Line a loaf pan with parchment paper making sure the paper overhangs the sides This allows easy lifting later and keeps the bread from sticking

Mix Wet Ingredients:

In a large bowl combine pumpkin puree Greek yogurt vanilla extract cooled melted butter kosher salt egg granulated sugar brown sugar and cocoa powder Use a whisk and stir until everything is smooth and evenly mixed The cocoa can clump so give extra attention to mixing here

Add Dry Ingredients:

Sprinkle flour and baking soda over the wet mixture Use a spatula or spoon and fold gently until it is just combined Pay close attention to stop once no flour streaks remain Overmixing can lead to a dense loaf

Fold in Chocolate Chips:

Add chocolate chips and carefully fold into the batter until distributed You want to be as gentle as possible while making sure every scoop gets some chocolate

Fill Pan and Top:

Pour batter into the prepared loaf pan leveling the top with your spatula Scatter extra chocolate chips over the surface for a bakery style look

Bake:

Bake in a preheated 180C oven for about 50 to 60 minutes The loaf is ready when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs attached

Cool Before Slicing:

Let the bread rest in the pan for at least 20 minutes before lifting it out This is important because it is so moist and stays together best if given that time

Save

Pumpkin in chocolate bread might sound unusual but it is a trick I first tried during a blustery October weekend My kids thought I was making brownies at first Their faces when they found out it was secretly loaded with pumpkin were priceless This bread has become our back to school treat ever since

Best Storage Tips

Let the bread cool fully before wrapping Store in an airtight container at room temperature for two days or in the fridge for up to five days For longer storage wrap slices individually and freeze for up to two months Thaw overnight on the counter or warm gently in a toaster oven

Clever Ingredient Swaps

No Greek yogurt Use thick sour cream or full fat plain yogurt Want to make it dairy free Use melted coconut oil instead of butter and a rich non dairy yogurt like coconut or almond Looking to amp up spices Try adding a little cinnamon or nutmeg along with the salt

Serving Suggestions

Serve thick slices slightly warm with a pat of butter or enjoy cold with a cup of coffee For dessert top with vanilla ice cream or fresh whipped cream You can drizzle with a little extra melted chocolate if you are a true chocoholic

Chocolate Pumpkin Bread’s Roots

Pumpkin and chocolate are a uniquely American pairing that grew popular in the last decade as bloggers started sneaking veggies into treats It is now a modern classic in bakeries from coast to coast Every fall I find myself making multiple loaves to give as gifts and neighbors always ask for the recipe

Recipe FAQs

→ How do I keep the bread extra moist?

Use room temperature butter, eggs, and Greek yogurt. Avoid overmixing the batter and let the loaf cool before slicing for best texture.

→ Can I use homemade pumpkin puree?

Yes, ensure your puree is well-drained to avoid excess moisture. Substitute in equal amounts for canned pumpkin.

→ What type of chocolate chips are best?

Semi-sweet chocolate chips work well, but you can use milk or dark chocolate chips based on your flavor preference.

→ How do I check if the bread is baked through?

Insert a toothpick into the center. It should come out clean or with just a few moist crumbs attached, not wet batter.

→ Can the bread be stored or frozen?

Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.