Perfect Double Chocolate Chip Pumpkin Bread: Easy Fall Dessert
This incredibly moist and rich double chocolate pumpkin bread combines cocoa powder and chocolate chips with pumpkin puree for the ultimate fall treat. It’s a one-bowl recipe that delivers a perfect balance of chocolate and pumpkin flavors.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (120ml) vegetable oil (or melted coconut oil/butter)
- 2 large eggs, at room temperature
- 1 cup (245g) pumpkin puree (100% pure pumpkin)
- 2 teaspoons vanilla extract
- ¼ cup (60ml) milk (dairy or plant-based)
- 1 cup (175g) semi-sweet chocolate chips, plus more for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with cooking spray.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Ensure no lumps remain.
- In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, vanilla extract, and milk until combined.
- Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are okay). Fold in chocolate chips, reserving about 2 tablespoons for topping.
- Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top. Bake for 55-65 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
- Cool in pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing (about 1 hour).
Notes
Room temperature ingredients matter for best texture. Don’t overmix the batter. Check for doneness starting at 50 minutes. Let bread cool completely before slicing to avoid crumbling. Bread stays moist at room temperature for up to 4 days. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28
- Fat: 14
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
Keywords: double chocolate pumpkin bread, chocolate chip pumpkin bread, fall dessert, pumpkin bread recipe, easy pumpkin bread, moist pumpkin bread