Moist Chocolate Pumpkin Bread

If you’re looking for a delightful treat that satisfies both your chocolate cravings and pumpkin spice dreams, then this Moist Chocolate Pumpkin Bread is just the recipe for you! It’s that perfect blend of rich chocolate flavor with a hint of pumpkin, making it wonderfully cozy for any occasion. Whether it’s a busy weeknight or a family gathering, this bread is sure to impress everyone at the table.

This recipe has become a beloved staple in my kitchen. Its soft and gooey texture makes every slice irresistible. Plus, it’s easy enough for kids to help with—so why not make it a fun family baking day?

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you can whip up this delicious bread in no time.
• Family-friendly appeal: Kids and adults alike love the chocolatey goodness, making it a hit for gatherings!
• Perfect for any time: Enjoy it as a breakfast treat, an afternoon snack, or a dessert after dinner.
• Make-ahead convenience: This bread stores well, so you can bake it in advance and enjoy it throughout the week.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create our Moist Chocolate Pumpkin Bread! You’ll find everything you need right here—no fancy stuff required.

For the Batter

• 1/4 cup Butter (melted and cooled)
• 1 tsp Vanilla extract
• 1 Egg
• 1/3 cup Granulated sugar
• 1/2 cup Brown sugar
• 1/2 tsp Kosher salt
• 1/2 cup Greek yogurt
• 1/2 cup Cocoa powder
• 1 1/2 cups Canned pumpkin puree
• 1 cup Flour
• 1 tsp Baking soda
• 1 cup Chocolate chips

Variations

The great thing about this recipe is its flexibility! You can easily customize it based on what you have on hand or your flavor preferences.

• Add nuts: Toss in some chopped walnuts or pecans for added crunch.
• Swap the yogurt: Use applesauce instead of Greek yogurt for a lighter option.
• Try different chips: Substitute dark chocolate or white chocolate chips for a twist.
• Spice it up: Add some cinnamon or nutmeg to enhance the pumpkin flavor!

How to Make Moist Chocolate Pumpkin Bread

Step 1: Preheat Your Oven

Start by preheating your oven to 180°C (350°F). This ensures that your bread bakes evenly. While that heats up, prep your loaf pan with parchment paper. This will make removing the bread so much easier later!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the canned pumpkin puree, Greek yogurt, vanilla extract, melted butter (make sure it’s cooled), kosher salt, egg, granulated sugar, brown sugar, and sifted cocoa powder. Whisk everything together until it’s smooth and well combined. This step helps incorporate air into the batter for that lovely texture we’re aiming for.

Step 3: Add Dry Ingredients

Now it’s time to add the flour and baking soda into the mix. Stir gently until almost combined; over-mixing can lead to dense bread. We want that light and fluffy texture!

Step 4: Fold in Chocolate Chips

Gently fold in those glorious chocolate chips until just combined. Be careful not to overwork the batter; we want those little pockets of melted chocolate throughout!

Step 5: Pour into Loaf Pan

Pour your rich batter into the prepared loaf pan. Don’t forget to sprinkle some extra chocolate chips on top for an enticing finish—because who doesn’t love more chocolate?

Step 6: Bake Away!

Pop your loaf pan into the preheated oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, you’re ready to take it out! Let it cool slightly before slicing into this deliciously moist chocolate pumpkin bread.

Enjoy every slice of this delightful creation with friends and family!

Pro Tips for Making Moist Chocolate Pumpkin Bread

Baking is all about precision and creativity; here are some tips to ensure your chocolate pumpkin bread turns out moist and delicious every time!

• Use room temperature ingredients: Bringing your butter, eggs, and yogurt to room temperature helps them mix more evenly with the pumpkin puree, resulting in a smoother batter.
• Don’t overmix the batter: Gently folding in the flour and chocolate chips prevents gluten from developing too much, which can lead to a denser bread. Aim for just combined!
• Check for doneness properly: Instead of relying solely on baking time, use a toothpick to check if the center is done. If it comes out with a few moist crumbs, it’s perfect!
• Store properly to retain moisture: Once cooled, wrap your chocolate pumpkin bread in plastic wrap or store it in an airtight container. This keeps it fresh and moist for longer.

How to Serve Moist Chocolate Pumpkin Bread

Serving this delightful chocolate pumpkin bread is almost as enjoyable as baking it. Here are some ideas to enhance your presentation and meal experience!

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar adds a touch of sweetness and visual appeal without overwhelming the rich flavors.
• Whipped coconut cream: For a dairy-free option, serve slices with a dollop of whipped coconut cream for added richness and creaminess.

Side Dishes

• Fresh fruit salad: A vibrant mix of seasonal fruits provides a refreshing contrast to the dense bread, making for a well-rounded breakfast or dessert.
• Yogurt parfait: Layering yogurt with granola and berries complements the bread nicely while adding texture and nutritional value.
• Nutty granola: Serve alongside some homemade granola for crunch! The nutty flavor pairs beautifully with the chocolate and pumpkin notes in the bread.
• Herbal tea or coffee: A warm cup of herbal tea or coffee enhances your experience, bringing out the flavors even more as you savor each bite.

Now that you have everything you need to make and serve your Moist Chocolate Pumpkin Bread, let’s get baking! Enjoy every delicious slice!

Make Ahead and Storage

This Moist Chocolate Pumpkin Bread is perfect for meal prep! It stays fresh for several days and can be easily stored for a quick breakfast or snack throughout the week.

Storing Leftovers

• Allow the bread to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil to keep it moist.
• Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Freezing

• Slice the bread into individual portions before freezing for easier access.
• Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Freeze for up to 3 months. Label with the date so you can keep track!

Reheating

• For best results, thaw slices in the refrigerator overnight.
• To reheat, place a slice in the microwave for about 15-20 seconds or until warmed through.
• Alternatively, you can warm it in a toaster oven at 180°C (350°F) for about 5 minutes.

FAQs

Here are some common questions you might have about this recipe!

Can I make Moist Chocolate Pumpkin Bread without eggs?

Yes! You can use flaxseed meal or applesauce as an egg substitute. For one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken.

How long does Moist Chocolate Pumpkin Bread last?

When stored properly, it lasts up to 3 days at room temperature, about a week in the fridge, and up to 3 months in the freezer.

What can I serve with Moist Chocolate Pumpkin Bread?

This delicious bread pairs well with cream cheese spread or can be enjoyed on its own. It’s also great alongside coffee or tea!

Can I add nuts to my Moist Chocolate Pumpkin Bread?

Absolutely! Feel free to add walnuts or pecans for added texture and flavor. Just fold them into the batter along with the chocolate chips.

Final Thoughts

I hope you find joy in baking this Moist Chocolate Pumpkin Bread as much as I do! It’s a delightful blend of flavors that brings warmth and comfort to any occasion. Whether it’s breakfast on a busy weekday or a sweet treat after dinner, this recipe is sure to please everyone. Enjoy making it and sharing it with loved ones – it’s bound to become a favorite!