This simple and delicious chocolate pumpkin bread is moist, fudgy, and full of fall flavor — perfect for breakfast or dessert.
Healthy chocolate pumpkin bread
If you want a wholesome loaf that tastes like chocolate cake, this recipe delivers. It combines two kinds of cocoa and a full cup of pumpkin puree to create a rich, tender loaf that works equally well for breakfast or dessert.
Each serving is low in fat (when made without added oil), high in fiber, dairy- and egg-free, and vegan-friendly. The pumpkin adds vitamin A and moisture, while the cocoa gives a deep chocolate flavor. Slices are modest in calories yet satisfyingly chocolatey.
Ingredients you will need
Cocoa powder — Use unsweetened cocoa from the baking aisle. Adding two tablespoons of Dutch-process cocoa deepens the loaf’s dark, brownie-like flavor.
Pumpkin puree — Canned pumpkin works well; homemade is fine too. For a variation, substitute half the pumpkin with mashed banana.
Flour — The recipe performs well with all-purpose flour, spelt, or all-purpose gluten-free flour. Avoid using whole wheat or coconut flour for best texture.
Sugar — Use granulated sugar, packed coconut sugar, or sugar alternatives like xylitol or erythritol for a sugar-free version. Because pumpkin keeps the loaf moist, liquid sweeteners such as maple syrup or honey are not ideal if you want a fluffy texture.
Spices — Add about 1/2 teaspoon ground cinnamon or a pinch of pumpkin pie spice to highlight the fall flavors, or omit it to keep the focus on double chocolate.
Chocolate chips — Optional mini chips distribute chocolate evenly through each bite and add extra decadence.
Other essentials — Baking soda, baking powder, salt, optional oil or almond butter (or extra pumpkin for a lower-fat loaf), water, and pure vanilla extract.
How to make chocolate pumpkin bread
- Preheat the oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan or line the bottom with parchment paper.
- In a large bowl, whisk together the cocoa powders, flour, sugar, baking powder, baking soda, salt, optional chocolate chips, and cinnamon if using.
- Add the pumpkin puree, water, optional oil or almond butter, and vanilla. Stir until just combined — do not overmix.
- Spread the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips if desired.
- Bake on the center rack for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top browns too quickly while the center is still undercooked, tent loosely with foil and continue baking until done.
- Allow the loaf to cool in the pan briefly, then run a knife around the edges and transfer to a rack or plate to cool completely before slicing. The flavor and texture often improve after resting overnight.
Toppings and frosting ideas
This loaf pairs with many toppings. Try a light dusting of powdered sugar, a swirl of almond butter, coconut butter, pumpkin or apple butter, raspberry jam, or mashed banana and chocolate chips.
For a richer option, spread a thin layer of homemade hazelnut spread or a chocolate cream cheese frosting. Let guests choose whether they want their slice plain or topped.
Tips for success
- Whisk the dry ingredients thoroughly to remove lumps of baking powder, baking soda, or salt.
- Mix wet ingredients into the dry just until combined; overmixing can make the loaf dense and gummy.
- If the center seems undercooked while the crust is done, tent with foil and continue baking until the center sets.
- Store the baked loaf loosely covered at room temperature for up to a day. For longer storage, refrigerate up to five days or freeze slices in an airtight container with parchment between layers.
Ingredients
- 1 1/2 cups flour (180 g)
- 1/3 cup unsweetened cocoa powder (27 g)
- 2 tbsp Dutch-process cocoa or extra unsweetened cocoa (10 g)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup sugar (150 g)
- 1 cup pumpkin puree (240 g)
- 1/4 cup water (80 g)
- 1/4 cup oil or almond butter, or extra pumpkin for a low-fat loaf (50 g) — optional
- 1/2 cup mini chocolate chips (optional)
- 2 tsp pure vanilla extract (10 g)
- 1/2 tsp ground cinnamon (optional)
Instructions
Preheat the oven to 350°F. Grease a 9×5 inch loaf pan or line the bottom with parchment. Combine dry ingredients in a large bowl, then add the wet ingredients and stir until just combined. Spread the batter into the prepared pan, top with extra chocolate chips if desired, and bake 40 minutes or until a toothpick inserted into the center comes out mostly clean. If needed, tent the top with foil and continue baking until the center is done. Let cool before slicing. The loaf often tastes even better the next day.
More Delicious Fall Recipes
Applesauce Cake
Pumpkin Smoothie
Vegan Cinnamon Rolls
Baked Apple Cider Donuts
Pumpkin Dip
Almond Flour Muffins
Healthy Oatmeal Cookies
Cranberry Orange Bread
Apple Bread