Triple Chocolate Pumpkin Bread is a quick and easy bread loaded with moist pumpkin and lots of rich chocolatey flavor. While the pumpkin flavor is pretty much undetectable in this bread, there is no mistaking how moist it makes everything!
It’s official… I am in love.
I love quick breads and often buy extra bananas to make my favorite banana bread recipe. Quick breads easy to make and well, quick to whip up. They’re so tasty and make the perfect snack or even dessert!
This bread is no exception. I have been making Chocolate Banana Bread for as long as I can remember, chocolate is such a delicious flavor in a quick bread. Every year I look forward to pumpkin season; pumpkin spice lattes, pumpkin pies and warm fall spices. Adding pumpkin (or really any fruit or veggie) to quick breads and other types of baking keeps things extra moist. If you’ve ever had banana bread, Zucchini Bread or even zucchini brownies you know exactly what I’m talking about. Zucchini brownies are always rich and super moist but you can’t taste the zucchini.
Well my friends, this bread has a little secret that makes it extra crazy good and moist… canned pumpkin. You’d never know it’s in there, this bread doesn’t have a strong pumpkin flavor, it just tastes like rich chocolate. The pumpkin makes it crazy moist and totally irresistible.
This recipe was adapted from my Triple Chocolate Banana Bread which is really one of my favorites! Be sure to check your bread at 40 minutes to make sure it doesn’t over bake!
Items you’ll need for this recipe:
* 9×5 loaf pan * unsweetened cocoa powder * chocolate chips *
Triple Chocolate Pumpkin Bread
Ingredients
- 1 ⅓ cups flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup butter
- ¼ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 cup canned pumpkin
- ½ cup milk chocolate chips
- ¼ cup milk
TOPPING
- 2 tablespoons light cream
- ½ tablespoon butter
- 3 tablespoons chocolate chips
Instructions
- Preheat oven to 350°F. Grease & flour a 9"×5" loaf pan.
- Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
- Cream butter and sugars together until fluffy. Stir in eggs, pumpkin, and milk. Add pumpkin mixture and chocolate chips to flour mixture. Stir just until combined.
- Spread into prepared pan (the batter will be thick).
- Bake 40-50 minutes, or until a toothpick comes out clean.
Topping
- Heat cream and butter in the microwave for about 20-25 seconds or until it just comes to a boil. Remove and add chocolate chips. Let sit for 2-3 minutes without stirring.
- Whisk together and drizzle over bread.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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More great ways to enjoy ripe bananas:
* Banana Cheesecake * The Best Banana Cake * Banana Pudding Cake * Banana Pecan Crunch Muffins *
what happens if you dont have cream and what else can you use
Hi Doris, you could try using milk for the topping. It won’t be as thick of a chocolate sauce but it should still work.
This lovely recipe exceeded my expectations! I followed the recipe as written and it is moist and delicious, just as promised. It reminds me of the chocolate muffins made by Costco. This is clearly a bread — more dense and substantial than cake, thanks to the pumpkin. The chocolate chips are perfect in this. I ate the bread hot and cold and the chocolate chips made the bread extra delectable at either temperature. In fact, I forgot all about the drizzle on top, and it was great without it.
BTW, I wanted to make a double recipe and found that the 15-oz can of pumpkin was just shy of the two cups required. I added a few tablespoons of buttermilk I had on hand to make up for the missing pumpkin. Baked it in two 9″ square pans in about 30 minutes. We all love it! This recipe is a keeper. Thank you!
In the topping recipe step #1 – can you tell me HOW many minutes the chocolate chips should sit in the cream and butter mixture before stirring?
(Heat cream and butter in the microwave for about 20-25 seconds or until it just comes to a boil. Remove and add chocolate chips. Let sit for minutes without stirring.)
THANKS. I’m excited to make this.
Sorry for the confusion, it should read 2-3 minutes. I’ve updated the recipe.
Looks delicious!
Can use use oil instead of butter?
Hi Linda, we have not tried this recipe with oil instead of butter. But we would love to hear how it turns out for you!
Hi, I just wanted to ask, What can be a substitute for canned pumpkin? Thank you.
You can use fresh pumpkin puree in this recipe if you have a fresh pumpkin. If not you could try chocolate banana bread.
Forgot to add, I did add salt and I used water instead of milk bc I ran out
Chocolate pumpkin bread was moist, chocolaty and fine grained like cake rather than quick bread. In a skinny bright metal tea bread pan (not the dark non stick)lined with parchment it bakes perfectly in the time given. I’ve already made the recipe as written several times and I double it each time (When cool, this slices neatly, freezes perfectly). For best chocolate flavor, IMO the cocoa powder is more important than the chocolate here. I like cocoa Barry brute brand. For friends with food issues, I’ve also made this recipe substituting King Arthur MfM instead of flour and erythritol instead of sugar plus Lily’s sugar free chips. Thank you!
Thanks for the suggestions Angela! So happy you loved it.
I was hoping it would be moist and chocolatey but it wasn’t. I found it dry and tasteless. It needs tweeking! Perhaps some expresso to bring out the chocolate flavor; salt also helps the chocolate pop. Very disappointed – won’t be making it again.
Sorry to hear that Lee, we have had great results with this recipe.