This simple and delicious chocolate pumpkin bread recipe is moist, fudgy, flavorful, and perfect for Fall!

Healthy chocolate pumpkin bread

If you’re looking for a wholesome pumpkin bread that tastes like chocolate cake, this is the recipe for you.

It uses two types of cocoa and packs in an entire cup of pumpkin, resulting in the richest, softest, most decadent chocolate breakfast or dessert.

At the same time, each extra chocolatey serving is low fat, high fiber, dairy free, egg free, vegan, and high in vitamin A, with close to three grams of protein.

The pumpkin loaf is easy to whip up at home and just 100 calories per slice!

Also try this Healthy Pumpkin Pie

Ingredients you will need

Cocoa powder – Look for regular unsweetened cocoa powder in the baking aisle of most grocery stores. I recommend including two tablespoons of Dutch cocoa powder as well, because it will give your loaf a dark chocolate brownie flavor.

Pumpkin puree – Use canned pumpkin puree, or make your own from scratch. As a fun and tasty variation, you can also swap out half of the pumpkin for mashed banana.

Flour – The recipe works with all purpose flour, whole grain spelt flour, or all purpose gluten free flour. To achieve the best results, do not use whole wheat or coconut flour.

For a keto chocolate pumpkin loaf, make this Keto Chocolate Bread and substitute canned pumpkin puree for the yogurt.

Sugar – This can be classic granulated sugar, packed coconut sugar, or xylitol or granulated erythritol for sugar free chocolate pumpkin bread.

The quick bread is already super moist thanks to the cup of pumpkin puree, so if you want a fluffy texture it is best to not substitute pure maple syrup or honey.

Cinnamon – If you want to play up the pumpkin spice flavor, stir half a teaspoon of ground cinnamon or a pinch of pumpkin pie spice in with the dry ingredients.

Omit the ground cinnamon if you prefer a prominent double chocolate taste with just a hint of pumpkin.

Chocolate chips – Optional chocolate chips add even more decadence and deliciousness. I like mini chocolate chips because you get chocolate in every bite!

Other ingredients – Baking soda, baking powder, salt, optional oil or almond butter, and pure vanilla extract round out the recipe ingredients.

Still in a baking mood? Whip up these Applesauce Muffins

Chocolate pumpkin loaf recipe video

How to make chocolate pumpkin bread

Start by preheating the oven to 350 degrees Fahrenheit.
Grease a 9×5 inch loaf pan with oil, or line the bottom with parchment paper.
Stir the cocoa powders, flour, sugar, baking soda, baking powder, salt, optional chocolate chips and cinnamon in a large mixing bowl.
Add in the pumpkin, water, optional oil, and pure vanilla extract. Stir to form a batter, and do not overmix.
Use a spoon or spatula to spread the mixture into your prepared loaf pan. Smooth the top, then sprinkle additional chocolate chips over top if you wish.
Bake on the center rack of the preheated oven for forty minutes or until a toothpick inserted into the center of the pumpkin bread comes out mostly clean.
Let cool, then go around the sides of the pan with a knife and transfer the bread to a serving plate. Slice and enjoy.

While the loaf pan is out, make Oatmeal Banana Bread

Frosting the chocolate bread

When it comes to topping your pumpkin cake bread, you have so many options.

Try a dusting of powdered sugar or a swirl of almond butter. Or let guests choose whether to eat their individual slices plain or frosted.

I love my Homemade Nutella or this Chocolate Cream Cheese Frosting.

Other great icing ideas include coconut butter, apple or pumpkin butter, homemade vanilla frosting, raspberry jam, or mashed banana and chocolate chips.

Katie’s tips for success

Stir dry ingredients very well to break up clumps of baking soda or salt.
Oppositely, stir in the wet ingredients just until evenly mixed, because overmixing cake or bread batters may result in dense, gummy baked goods.

If you find that the middle of the loaf is still undercooked when the outside is done, cover the top with a foil tent and continue baking.
The taste and texture are even better the next day… if you can wait that long!
You can leave the loaf out on the counter loosely covered overnight. Due to the perishable ingredients, if you find yourself with leftovers after a day, I recommend covering and refrigerating for up to five days.
For longer storage, freeze leftover slices in an airtight container with a sheet of parchment paper between layers so they do not stick together when thawing.

The recipe was adapted from these Pumpkin Muffins and my Vegan Pumpkin Bread.

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Ingredients

1 1/2 cups flour (180g) (For keto version, see above)
1/3 cup cocoa powder (27g)
2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder (10g)
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup sugar (150g)
1 cup pumpkin puree (240g)
1/4 cup water (80g)
1/4 cup oil or almond butter (or additional pumpkin for low fat) (50g)
1/2 cup mini chocolate chips (optional)
2 tsp pure vanilla extract (10g)
1/2 tsp ground cinnamon (optional)

Instructions

Preheat the oven to 350 F. Grease a 9×5 inch loaf pan well, or line the bottom with parchment paper. Stir dry ingredients in a large bowl, then add in wet to form a batter. Spread into the prepared pan. Sprinkle chocolate chips over top if you wish. Bake 40 minutes or until a toothpick inserted into the center comes out mostly clean. (If your loaf is cooking too fast on the top, you can loosely cover with foil and continue to bake until the center is no longer undercooked.) Carefully remove from the oven and let cool. If you can wait, the taste and texture are even better the next day!
View Nutrition Facts

Notes

Readers also love this homemade Pumpkin Banana Bread.