Name: Irresistible Chocolate Pumpkin Bread – Guilt-Free Indulgence
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1.5 cups All-Purpose Flour (Can substitute with whole grain spelt or gluten-free flour); 1/3 cup Cocoa Powder (Ensure it’s unsweetened); 2 tbsp Dutch Cocoa Powder (Optional but beneficial for richness); 1.5 tsp Baking Powder (Crucial for rising); 3/4 tsp Baking Soda; 3/4 tsp Salt; 3/4 cup Granulated Sugar (Can be swapped with coconut sugar or alternatives); 1 cup Pumpkin Puree (Canned or homemade); 1/4 cup Water; 1/4 cup Oil or Almond Butter (Using extra pumpkin keeps it low-fat); 1/2 cup Mini Chocolate Chips (Optional); 2 tsp Pure Vanilla Extract; 1/2 tsp Ground Cinnamon (Optional)

As the aroma of warm chocolate wafts through my kitchen, I’m instantly reminded of cozy autumn afternoons and the joy of baking to share with friends. Today, I’m excited to dive into a healthier twist on a beloved classic: Chocolate Pumpkin Bread. This delightful loaf is not only moist and rich but also comes with the incredible perk of being low in calories—just 100 per slice! Whether you’re craving a light breakfast or a guilt-free dessert, this recipe is high in fiber and offers a scrumptious combination of chocolate and pumpkin flavors that will satisfy your sweet tooth without the usual heaviness. Curious how a humble pumpkin can transform a traditional treat into something so delightful and healthy? Let’s get started!

Chocolate Pumpkin Bread rzsuyh

Why is Chocolate Pumpkin Bread a Must-Try?

Irresistible, this recipe marries the richness of chocolate with the warm, comforting flavors of pumpkin, resulting in a loaf that’s truly unforgettable. Guilt-Free at just 100 calories per slice, you can indulge without hesitation! Versatile, it caters to various dietary needs—think gluten-free or vegan alternatives. Quick and easy, whip this up on a busy weekend and enjoy cozy moments all week! Crowd-Pleaser, it’s perfect for sharing at gatherings or cozy evenings in, alongside a cup of tea. If you’re searching for a delightful treat, you’ll want to explore more ideas on how to enhance flavors, like Chocolate Chip Banana or Mini Triple Chocolate. Dive in and taste the joy of baking!

Chocolate Pumpkin Bread Ingredients

• Discover the essentials for this delectable treat!

For the Batter

All-Purpose Flour (1 1/2 cups – 180g) – Provides structure; can substitute with whole grain spelt or gluten-free flour for dietary preferences.
Cocoa Powder (1/3 cup – 27g) – Delivers rich chocolate flavor; ensure it’s unsweetened for the best results.
Dutch Cocoa Powder (2 tbsp – 10g) – Adds a deeper chocolate taste; consider it optional but beneficial for richness.
Baking Powder (1 1/2 tsp) – Acts as a leavening agent; crucial for helping the bread rise beautifully.
Baking Soda (3/4 tsp) – Works with acids; ensures the loaf rises properly alongside the baking powder.
Salt (3/4 tsp) – Enhances flavor; key to balancing out the sweetness in the bread.
Granulated Sugar (3/4 cup – 150g) – Adds sweetness; can be swapped with coconut sugar or sugar alternatives like erythritol.
Pumpkin Puree (1 cup – 240g) – Provides moisture and natural sweetness; opt for canned or homemade, and feel free to mix in mashed bananas for a fun twist.
Water (1/4 cup – 80g) – Hydrates the batter, ensuring the right consistency.
Oil or Almond Butter (1/4 cup – 50g) – Sources moisture and fat; using additional pumpkin keeps it low-fat.
Mini Chocolate Chips (1/2 cup – optional) – Boosts chocolate flavor; choose mini chips for even distribution in the batter.
Pure Vanilla Extract (2 tsp – 10g) – Enhances flavor; essential for depth and richness in every slice.
Ground Cinnamon (1/2 tsp – optional) – Adds warmth; feel free to omit if you want pure chocolate flavor.

With these Chocolate Pumpkin Bread ingredients, you’re all set to create a deliciously memorable treat that everyone will love!

Step‑by‑Step Instructions for Chocolate Pumpkin Bread

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (180°C). While it heats, grease a 9×5 inch loaf pan thoroughly or line it with parchment paper, ensuring easy removal of your Chocolate Pumpkin Bread later. The right preparation is key to achieving that perfectly baked loaf.

Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, Dutch cocoa powder, baking powder, baking soda, salt, and granulated sugar. Whisk these dry ingredients together until thoroughly blended, as this helps with even distribution of flavors, ensuring a consistent texture in every bite.

Step 3: Mix the Wet Ingredients
In a separate bowl, mix together the pumpkin puree, water, oil or almond butter, and pure vanilla extract. Stir until the mixture is smooth and well combined. The wet ingredients will introduce moisture and richness to your Chocolate Pumpkin Bread, enhancing its delightful texture.

Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula, taking care not to overmix. If desired, you can mix in mini chocolate chips at this stage for an extra burst of chocolatey goodness throughout your batter.

Step 5: Pour and Sprinkle
Transfer the batter into the prepared loaf pan, spreading it evenly. For a beautiful presentation, sprinkle a handful of additional mini chocolate chips on top. This step not only adds charm but also ensures that every slice of your Chocolate Pumpkin Bread is packed with chocolaty chunks.

Step 6: Bake the Bread
Place the loaf pan in the preheated oven and bake for 40 minutes. Your bread is done when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs clinging to it. If the top browns too quickly, loosely cover it with foil and continue baking until finished.

Step 7: Cool and Slice
Once baked, remove the Chocolate Pumpkin Bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For optimal flavor, let the bread rest overnight before slicing, allowing the tastes to meld beautifully.

Chocolate Pumpkin Bread t1hmei

What to Serve with Chocolate Pumpkin Bread?

Elevate your baking experience by pairing this divine treat with delicious accompaniments that create a memorable meal.

Creamy Almond Butter: The nutty richness complements the chocolate and pumpkin flavors beautifully, adding a satisfying creaminess to each slice.
Whipped Coconut Cream: Light and fluffy, this dairy-free topping enhances the sweetness, making each bite feel like a decadent dessert.
Fresh Fruit Salad: A vibrant mix of seasonal fruits not only adds freshness but also balances the sweetness of the bread, creating a refreshing contrast.
Chocolate Hazelnut Spread: For true chocoholics, this luscious spread turns every slice into a rich indulgence, perfect for special breakfasts or desserts.
Maple Syrup Drizzle: Sweet yet subtle, a drizzle of maple syrup adds warmth and depth, harmonizing perfectly with the pumpkin’s natural sweetness.
Brewed Coffee or Herbal Tea: The warm, aromatic notes of your favorite beverage provide a comforting pairing, enhancing the cozy fall feel of your meal.
Homemade Nutella Dip: Serve with a side of this delightful dip for a fun, interactive experience, where everyone can customize their chocolate pumpkin bread.
Cinnamon Sugar Sprinkles: A simple sprinkle of cinnamon sugar adds a delightful crunch and flavor, making your loaf feel even more indulgent.
Cranberry Sauce: Adding a tart fruit preserves is an unexpected but delicious pairing, balancing the sweetness and offering a unique flavor profile.

How to Store and Freeze Chocolate Pumpkin Bread

Room Temperature: Store in an airtight container at room temperature for up to 3 days to maintain moisture and flavor.

Fridge: For longer freshness, refrigerate the Chocolate Pumpkin Bread for up to a week. Just ensure it’s sealed well to prevent drying.

Freezer: Wrap slices individually in plastic wrap and then in foil before placing them in a freezer-safe bag. Freeze for up to 2 months for convenient, future indulgence.

Reheating: To enjoy, simply thaw overnight in the fridge and reheat slices in the microwave for about 15–20 seconds, or in the oven at 350°F (180°C) for 5-10 minutes, ensuring they’re warm and cozy.

Expert Tips for Chocolate Pumpkin Bread

Grease Well: Ensure to grease the loaf pan sufficiently or line it with parchment paper for effortless cake removal, avoiding any crumbly mess.
Choose Cocoa Wisely: Use unsweetened cocoa powder for the best chocolate flavor. Substituting with sweetened cocoa can alter the balance of sweetness in your Chocolate Pumpkin Bread.
Don’t Overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense loaf instead of the light, airy texture you desire.
Temperature Control: If the top browns too quickly during baking, cover loosely with foil to allow the bread to continue baking evenly, preventing a burnt crust.
Rest for Flavor: For the best taste experience, allow your Chocolate Pumpkin Bread to rest overnight after baking. This waiting period lets the flavors meld beautifully!
Ingredient Substitutions: Try using pumpkin puree for yogurt in a keto version, but be cautious—substituting honey or maple syrup for sugar may affect the loaf’s texture.

Make Ahead Options

These Chocolate Pumpkin Bread loaves are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance, simply mixing the dry and wet ingredients separately and storing them in the fridge. To maintain quality, refrigerate the wet mixture in an airtight container to prevent browning of the pumpkin. When you’re ready to bake, just combine the mixtures and pour them into the prepared loaf pan. This method saves you time on busy mornings, ensuring you have a delicious, homemade treat ready to go. Plus, letting the bread rest overnight after baking enhances its flavor, making it even more delightful!

Chocolate Pumpkin Bread Variations

Feel free to tailor this recipe to your taste buds; let your imagination run wild!

Keto-Friendly: Substitute pumpkin puree with plain yogurt to lower carbs without sacrificing flavor.
Gluten-Free: Use a mix of gluten-free all-purpose flour or almond flour to enjoy this recipe without the gluten. Light, fluffy, and still scrumptious!
Vegan Delight: For an egg-free version, replace traditional ingredients with flax egg or chia egg, keeping the integrity of the loaf intact.
Spice It Up: Add a pinch of nutmeg or cloves alongside the cinnamon to amplify that cozy fall flavor; it’s a scent that transports you straight to harvest festivals!
Boost the Chocolate: Intensify the chocolate experience by using dark chocolate chips instead of mini chocolate chips—perfect for the true chocolate lover in all of us!
Pumpkin Twist: For a fun surprise, swap half the pumpkin puree for mashed bananas. It adds a delightful banana-chocolate flavor that’s irresistible!
Nutty Crunch: Fold in some chopped walnuts or pecans for a satisfying crunch and nutty flavor that complements the rich chocolate.
Sweetness Adjustments: Experiment with your favorite sugar alternatives like stevia or monk fruit sweetener to suit your sweetness preference and health goals.

For more sweet ideas on creating blissful treats, check out my recipe for Giant Chocolate Chip cookies or delicious Chocolate Sorbet Discover for a sweet escape!

Chocolate Pumpkin Bread Recipe FAQs

How do I choose the best pumpkin puree for my Chocolate Pumpkin Bread?
Absolutely! Opt for pure pumpkin puree without any added sugar or spices for the best flavor. You can either use canned pumpkin puree or make your own by roasting a sugar pumpkin until soft, then blending it until smooth. Just make sure it’s not pumpkin pie filling, which contains added sugars and spices!

What’s the best way to store leftover Chocolate Pumpkin Bread?
Store your delicious Chocolate Pumpkin Bread in an airtight container at room temperature for up to 3 days. For extended freshness, transfer it to the refrigerator where it can last for about a week. Just be sure to keep it sealed to prevent it from drying out—this bread loves a cozy environment!

Can I freeze Chocolate Pumpkin Bread?
Definitely! To freeze, wrap slices individually in plastic wrap and then place them in a freezer-safe bag. This method preserves moisture and flavor. You can freeze it for up to 2 months. When you’re ready to enjoy a slice, simply thaw it overnight in the refrigerator and reheat in the microwave for about 15-20 seconds or in a 350°F (180°C) oven for 5–10 minutes.

What should I do if my Chocolate Pumpkin Bread turns out too dense?
Very! If your bread is denser than expected, it might be due to overmixing the batter or using too much flour. Make sure to mix until just combined. I recommend spooning flour into the measuring cup instead of scooping directly, which can pack the flour and lead to using more than needed. Always check the doneness with a toothpick; a few moist crumbs are perfect!

Are there any dietary considerations for making Chocolate Pumpkin Bread?
Yes, indeed! This recipe is great for various dietary preferences as it can be made gluten-free by using alternative flours and can easily be dairy-free, vegan, and low-calorie as well! Just make sure the chocolate chips you choose are vegan if you’re going that route. If you have allergies, always check the labels to ensure you’re using safe ingredients.