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Chocolate Pumpkin Bread

Chocolate pumpkin bread with a moist, tender crumb and chocolate chips baked throughout, finished with a simple melted chocolate glaze drizzle. Made with pumpkin puree, cocoa, and warm pumpkin pie spice for a rich breakfast loaf.
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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
Calories: 340
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 mix
  1. Preheat oven to 350F, then grease a 9x5 loaf pan until evenly coated.
  2. In a large bowl, whisk all-purpose flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until uniform and free of lumps.
  3. In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Fold the flour mixture into the pumpkin mixture until just combined, then fold in 1 cup of the dark chocolate chips for visible chocolate pockets.
Bake
  1. Pour the batter into the prepared loaf pan, then scatter the remaining chocolate chips on top so they bake into a chocolaty crust.
  2. Bake for 60-65 minutes at 350F, until a toothpick inserted in the center comes out clean.
Glaze and cool
  1. Cool the loaf for 15 minutes in the pan, so the crumb firms up and the glaze sets cleanly.
  2. While warm, melt the chocolate chips with butter and cream, then drizzle over the loaf for a glossy chocolate finish.

Notes

For the cleanest slice, let the loaf cool at least 15 minutes before glazing, then cool fully before cutting if you want neat edges. Store in an airtight container in the fridge for up to 5 days. Freezing is yes: wrap tightly and freeze up to 2 months, thaw overnight in the refrigerator. Dietary swap: use a pumpkin pie spice blend labeled caffeine-free and confirm the chocolate is dairy-free if you need dairy-free (glaze will still work with dairy-free butter/cream).