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 and Pumpkin Bread!
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
Pure Pumpkin: Be sure you are using Pure Pumpkin (formerly known as pumpkin puree), not pumpkin pie filling for this recipe. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added.
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 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.
- Serve with my maple butter from my Artisan Apple Bread recipe.! 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.
- Top the bread with a 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. Be sure to label and date your bag. If stored properly, this bread will last for up to three months in the freezer. Allow to thaw to room temperature before serving.
Pumpkin Chocolate Bread
- 1¾ cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- 2 large eggs, room temperature
- 1½ cups (300 g) granulated sugar
- 1 can (15 ounces) pure pumpkin
- ½ cup (109 g) vegetable oil
- ⅓ cup (83 g) orange juice
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- ¼ cup (29.5 g) unsweetened cocoa powder
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and baking powder. Set aside.
- In a large bowl using a hand mixer on medium speed, beat together the eggs, sugar, pumpkin, oil, orange juice, molasses, and vanilla until fully combined.
- Add the dry ingredients to the wet ingredients. Mix on low speed until the ingredients are just combined.
- Place half of the batter into a separate large bowl. Add cocoa powder to the separated half. Stir until just combined.
- Add alternating scoops of pumpkin batter and chocolate pumpkin batter to the prepared pan until both of the batters have been used.
- Use a skewer or knife to gently swirl the batters together in an s-shaped pattern.
- Bake for 75-80 minutes, or until a toothpick inserted in the center comes out mostly clean. (A few crumbs are okay!) Allow the bread to cool before slicing and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.