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Chocolate Pumpkin Bread

Chocolate pumpkin bread with a tender, cocoa-rich crumb and chocolate chips throughout, finished with a glossy chocolate glaze drizzle. Baked in a loaf pan at 350°F for a clean toothpick and easy sliceable texture.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chocolate pumpkin bread
  • 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
  • 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 cup dark chocolate chips, divided
Chocolate glaze
  • 0.5 cup chocolate chips
  • 2 tbsp butter
  • 1 tbsp cream

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 350°F, then grease a 9x5 loaf pan so the loaf releases cleanly.
Mix dry ingredients
  1. Whisk together all-purpose flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined and no lumps remain.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
Combine batter
  1. Fold the flour mixture into the pumpkin mixture until just combined, then fold in 1 cup of the dark chocolate chips.
Fill pan and top
  1. Pour the batter into the prepared loaf pan, then scatter the remaining dark chocolate chips over the top.
Bake
  1. Bake at 350°F for 60 to 65 minutes, until a toothpick inserted in the center comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes, then drizzle with the chocolate glaze while it’s still slightly warm so it looks glossy.
Make chocolate glaze
  1. Melt chocolate chips with butter and cream, then stir until smooth and fluid enough to drizzle.

Notes

Pro tip: Fold until just combined to keep the crumb tender; overmixing can make quick bread dense. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze wrapped slices for up to 2 months (thaw overnight in the fridge). For a lighter option, use half the oil and replace with unsweetened applesauce, but expect a slightly softer crumb.