Dark Chocolate Chip Pumpkin Bread

Why You’ll Love This Recipe

This pumpkin bread is soft, dense, and perfectly sweetened with just the right balance of pumpkin spice and deep dark chocolate. It’s simple to make in one bowl, requires minimal prep, and stays moist for days. Whether you’re a pumpkin lover or just looking for a comforting seasonal bake, this bread checks every box—warm, nostalgic, indulgent, and easy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree (not pumpkin pie filling)

• All-purpose flour

• Baking soda

• Baking powder

• Eggs

• Brown sugar

• Granulated sugar

• Vegetable oil or melted butter

• Vanilla extract

• Pumpkin pie spice or a mix of cinnamon, nutmeg, cloves, and ginger

• Salt

• Dark chocolate chips (or chopped dark chocolate)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth.

3. In a separate bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice.

4. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

5. Fold in the dark chocolate chips.

6. Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a few extra chocolate chips on top.

7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields 1 loaf (about 10–12 slices).
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Variations

• Whole Wheat Version: Substitute half the flour with whole wheat flour for added fiber.

• Nutty Addition: Add chopped pecans or walnuts for a crunchy texture.

• Mini Loaves: Divide batter into smaller pans and reduce baking time to 30–35 minutes.

• Dairy-Free: Use a neutral oil and dairy-free chocolate chips.

• Spiced Kick: Add a pinch of cayenne or black pepper for a subtle heat.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap the whole loaf or individual slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight at room temperature.
To reheat, warm slices in the microwave for 15–20 seconds or toast lightly.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery. Roast and mash the pumpkin, then strain if needed.

Do I need to squeeze water out of the pumpkin?

If using canned pumpkin, no. If using fresh, you may need to drain excess moisture.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Can I use milk chocolate chips?

Yes, but dark chocolate pairs especially well with pumpkin. Use your preferred chocolate.

Why is my bread too dense?

Overmixing or using too much flour can lead to density. Mix gently and measure flour correctly.

Can I make this vegan?

Yes, substitute eggs with flax eggs and use oil and dairy-free chocolate chips.

Can I add other mix-ins?

Definitely. Try cranberries, coconut flakes, or chopped dates for variety.

What if I don’t have pumpkin spice?

Use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves as a substitute.

How do I keep the bread from sticking?

Grease the pan well or use parchment paper for easy removal.

Can I make this into muffins?

Yes! Divide batter into muffin cups and bake at 350°F (175°C) for 20–25 minutes.

Conclusion

Dark Chocolate Chip Pumpkin Bread is a comforting, cozy bake that delivers big flavor with minimal effort. Whether you’re baking it during pumpkin season or anytime you crave a moist, chocolatey loaf, this recipe is guaranteed to satisfy. Serve it warm with a cup of coffee or pack it for a midday snack—either way, it’s bound to become a year-round favorite.

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