Pumpkin Chocolate Bread is moist bread full of pumpkin flavor with a hint of chocolate that is as easy to make as it is delicious! If you love pumpkin bread, be sure to also check out my Pumpkin Cream Cheese Swirl Loaf!
Pumpkin Chocolate Bread
Pumpkin and chocolate go very well together, and I love the flavor combination. In fact, I have a Chocolate Pumpkin Cake and Pumpkin Spice Chocolate Chip Cookies you may want to try. But, if you are unsure at all, this is the recipe to ease your way into the flavor combination; it is mostly pumpkin, but with just a bit of chocolate taste in each bite.
Pumpkin Chocolate Bread Ingredients
Pumpkin Puree: Make sure you are using a pumpkin puree, not pumpkin pie filling.
Molasses: Adding molasses to the bread gives the bread a chewier texture and makes it moist.
Orange Juice: The orange juice in the bread adds a bright and refreshing flavor. You could substitute water for the orange juice in a pinch, but that would affect the flavor.
Cocoa Powder: Look for high-quality unsweetened cocoa powder.
How to Make Pumpkin Chocolate Bread
All you need are three mixing bowls and a loaf pan to get this bread made. First, whisk together the flour, baking powder, baking soda, salt, and spices. Next, in a separate bowl, combine the remaining ingredients, from the sugar to the orange juice, with a handheld mixer.
Add the flour mixture to the wet ingredients and mix on low just until combined. Pour half of the batter into a third bowl. Fold in the cocoa powder into half the batter. So, now you have a bowl with a pumpkin batter and a bowl with the chocolate pumpkin batter.
Alternating between the two batters, scoop them into the prepared loaf pan until all of both batters are in the pan. Use a butter knife or a skewer to swirl the batters together. Bake the bread for about 80 minutes. Yes, it takes a while to bake, but your work is done.
The bread is done baking when an inserted toothpick is removed with a few crumbs, but no wet batter. Remove the loaf from the oven and let it cool to room temperature before cutting and serving.
How to Serve Pumpkin Chocolate Bread
This bread is delicious as-is, or simply topped with butter. But, if you want some added flavor, I have a couple of options for you.
- The first option is to serve it with my maple butter. You just take 1 cup butter, 1/4 cup brown sugar, 1/4 cup pure maple syrup, and a teaspoon of cinnamon. Add the ingredients to your stand mixer. Mix together and chill until ready to use. This is the maple butter recipe from my Artisan Apple Bread recipe.
- Another way to serve this bread would be to top it with chocolate ganache.
Can I Freeze this Bread?
Yes! You will want to make sure you allow it to cool completely. Just wrap the bread tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.
Bread is typically good for two to three months in the freezer, but it will still be safe to eat beyond that point. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging.
Pumpkin Chocolate Bread
- 1¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- 1½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pumpkin puree
- ⅓ cup orange juice
- ¼ cup unsweetened cocoa powder
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line with parchment paper.
- In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Combine with a whisk and set aside.
- In a large bowl, combine the sugar, oil, eggs, vanilla, molasses, pumpkin puree, and orange juice with a hand mixer on medium-low.
- Add the dry ingredients to the wet ingredients. Mix on low to medium-low just until the ingredients are combined.
- Remove half of the batter to a medium bowl. Add cocoa powder and fold to combine.
- To the loaf pan add alternating scoops of pumpkin batter and chocolate pumpkin batter. Continue until all of both batters are in the pan.
- Use a skewer or knife to gently swirl the batters together in an s-shaped pattern.
- Bake for 80 minutes, or until a toothpick comes out with crumbs, but no wet batter. Cool and serve.
Did you make this recipe?
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