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Chocolate Pumpkin Bread

Chocolate pumpkin bread with a tender, chocolate-chunk crumb and a glossy melted chocolate chip glaze. Baked in a 9x5 loaf pan for clean slices and a cozy pumpkin spice aroma.
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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
  

Dry ingredients
  • 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
Wet ingredients
  • 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
  • 1.5 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 350F, then grease a 9x5 loaf pan so the bread releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined, with no streaks of cocoa.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
Combine and add chips
  1. Fold the flour mixture into the pumpkin mixture just until no dry pockets remain, then fold in 1 cup dark chocolate chips.
Bake
  1. Pour the batter into the prepared loaf pan, scatter the remaining chips on top, and bake for 60-65 minutes until a toothpick comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes, then drizzle with the chocolate glaze while the top is still slightly warm.

Notes

Pro tip: Fold the dry ingredients gently to keep the loaf tender—overmixing can make the crumb tough. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze wrapped slices up to 2 months. For a lighter option, use low-sugar chocolate chips or swap half the granulated sugar for coconut sugar while keeping the bake time the same.