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Chocolate Pumpkin Bread

Chocolate pumpkin bread made with a moist pumpkin crumb and chocolate chips throughout, finished with a quick melted chocolate glaze drizzle. Bakes until a toothpick comes out clean for a tender, sliceable loaf.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 1.5 cup dark chocolate chips, divided
Chocolate glaze
  • 0.5 cup chocolate chips
  • 2 tbsp butter
  • 1 tbsp cream

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the batter
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  2. Fold the flour mixture into the pumpkin mixture until just combined, then fold in 1 cup of the dark chocolate chips.
Bake
  1. Pour the batter into the prepared loaf pan and scatter the remaining chocolate chips on top.
  2. Bake at 350F for 60-65 minutes, until a toothpick comes out clean.
Glaze and cool
  1. Cool the loaf for 15 minutes.
  2. Melt the chocolate chips with butter and cream, then drizzle the glaze over the cooled loaf.

Notes

For the smoothest batter, whisk the wet ingredients until the eggs are fully emulsified with the pumpkin and oils before folding in the dry mix. Store the loaf in an airtight container for up to 4 days at room temperature, or refrigerate up to 7 days; freeze slices for up to 2 months. For a dairy-free swap, use plant-based butter and cream in the glaze so the drizzle still sets well.