Double Chocolate Pumpkin Bread
Posted Oct 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
This double chocolate pumpkin bread is rich, moist, and loaded with cozy fall spices. Made with real pumpkin, cocoa powder, and lots of chocolate chips, it’s the ultimate chocolatey twist on classic pumpkin bread—and your new favorite fall treat!
If you’re craving a rich, chocolatey treat that’s perfect for fall, then you need to make this double chocolate pumpkin bread (or these pumpkin brownies, yum)
I mean what’s not to love? I took my favorite pumpkin bread recipe and added lots of chocolate – so you know it’s a winner! Plus, this chocolate pumpkin bread is easy to make—no mixer require! It has a rich chocolate flavor, the perfect amount of fall spices, and gooey chocolate chips in every bite.
Cozy up with a slice for breakfast (and enjoy it with this pumpkin spiced latte) or enjoy some chocolate pumpkin bread for dessert, either way – you’ll want to make this on repeat!
Chocolate Pumpkin Bread: Ingredients & Substitutions
- Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can. You can also use homemade pumpkin puree that isn’t to runny.
- Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter. You can substitute up to half of the butter with applesauce, but it’s not my favorite.
- Light Brown Sugar. dark brown sugar works great in this recipe.
- Granulated sugar. I suggest white sugar or organic cane sugar.
- All-purpose flour. Bread flour or a gluten-free all-purpose flour works well!
- Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to Make Chocolate Pumpkin Bread
Let’s walk through how to make this recipe step-by-step, and don’t forget to watch the video for further guidance.
Begin by combining the dry ingredients (but not the sugars) in a medium bowl, then set them aside. You can just add them on top of the wet ingredients later and skip this step to make the whole recipe in one bowl if you prefer. However, I like to do it this way so I am certain the dry ingredients are fully mixed.
Then, whisk together the melted butter and pumpkin puree. I like to do this separately just in case some of the other ingredients are cold (like eggs). This way the butter won’t solidify again if it comes into contact with cooler ingredients during mixing.
Then, whisk in the sugars until dissolved.
Next, whisk in the eggs and vanilla until the mixture is nice and smooth.
Once it’s smooth, add the dry ingredients and whisk until they are fully incorporated in the batter.
Then, fold in the chocolate chips – or your favorite mix-ins. Some additional mix-in suggestions include (but are not limited to):
- cinnamon chips
- nuts (pecans, walnuts, etc.)
- rasins
- dried cranberries
- white chocolate chips
Then, evenly spread the batter into the prepared loaf pan and bake for about 1 hour, or util a cake tester inserted in the center of the bread comes out clean or with a few moist crumbs.
Let the chocolate pumpkin bread cool for at least 2 hours (and up to overnight) before cutting and serving.
Serve
I love serving this pumpkin bread recipe as a special breakfast (with my favorite breakfast recipes), or dessert. Here are some additional suggestions:
- Serve it with a pumpkin spice latte or cup of hot chocolate for a truly delicious treat experience.
- This cinnamon honey butter was made to be slathered on this chocolate pumpkin bread.
- Also try homemade pumpkin butter or apple butter – yum!
Store/Freeze
Store leftover chocolate pumpkin bread in an airtight container in the refrigerator for 5-7 days.
Or, you can freeze individual slices for up to 2 months. I suggest wrapping them individually in plastic wrap then storing in an airtight container in the freezer.
Reheat in the toaster or microwave.
Chocolate Pumpkin Bread Recipe FAQS
Yes, you can use homemade pumpkin puree, just make sure it’s thick and not too watery.
The top will be set and spring back when touched. Also, a cake tester inserted in the center will come out clean.
Yes, use all-purpose gluten-free baking flour in place of all-purpose flour.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Chocolate Pumpkin Bread
Ingredients
- 15 ounces pumpkin puree
- ½ cup salted butter (melted)
- ¾ cup light brown sugar (packed)
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup chocolate chips (6 ounces)
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9×5” loaf pan, set aside.
- In a small bowl, combine flour, cocoa powder, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl whisk together pumpkin puree and melted butter.
- Then, whisk in the brown sugar and granulated sugar and until combined and there are no lumps.
- Whisk in the eggs and vanilla until smooth.
- Next, stir or whisk in the dry ingredient mixture until batter is smooth.
- Stir in chocolate chips.
- Pour the batter into the prepared loaf pan and use a spatula to smooth out the top.
- Bake in preheated oven for 60 minutes to 65, or until a cake tested inserted into the center of the loaf comes out clean.
- Let pumpkin bread cool in the loaf pan on a wire rack for at least 2 hours before removing it, or overnight.
Video
Notes
- Pumpkin puree. Homemade pumkin puree works well.
- Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter. You can substitute up to half of the butter with applesauce, but it’s not my favorite.
- Light Brown Sugar. dark brown sugar is a good substitute.
- Granulated sugar. I suggest white sugar or organic cane sugar.
- All-purpose flour. Bread flour or a gluten-free all-purpose flour works well.
- Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
