Triple Chocolate Pumpkin Bread

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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! Triple Chocolate Pumpkin Bread is a quick and easy bread loaded with moist pumpkin and lots of rich chocolatey flavor. 

How to Make Triple Chocolate Pumpkin Bread

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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.

 Triple Chocolate Pumpkin Bread is a quick and easy bread loaded with moist pumpkin and lots of rich chocolatey flavor. 

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 *

Print Recipe
4.67 from 3 votes
Servings: 12
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Author: Holly
Course: Dessert
Cuisine: American
Keyword: chocolate bread
I love quick breads. They’re easy to make and always taste great and are a perfect snack (or dessert)!
  • 1 1/3 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup milk chocolate chips
  • 1/4 cup milk
  • 2 tablespoons light cream
  • 1/2 tablespoon butter
  • 3 tablespoons chocolate chips
  1. Preheat oven to 350 degrees. Grease & flour a 9×5 loaf pan.
  2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
  3. 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.
  4. Spread into prepared pan (the batter will be thick).
  5. Bake 40-50 minutes, or until a toothpick comes out clean.
  1. 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.
  2. Whisk together and drizzle over bread.
Nutrition Information
Calories: 263, Fat: 12g, Saturated Fat: 7g, Cholesterol: 53mg, Sodium: 187mg, Potassium: 151mg, Carbohydrates: 35g, Fiber: 2g, Sugar: 20g, Protein: 4g, Vitamin A: 70.6%, Vitamin C: 1%, Calcium: 5%, Iron: 9.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

More great ways to enjoy ripe bananas:

Banana Cheesecake * The Best Banana Cake * Banana Pudding Cake * Banana Pecan Crunch Muffins *


Triple Chocolate Bread! A rich chocolatey quick bread with a secret ingredient to keep it extra moist! This loaf contains dessert and breakfast all in one!


Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

46 comments on “Triple Chocolate Pumpkin Bread”

  1. The Warm Apple Bread is absolutely delicious, very light and the flavor of cinnamon really shines thru. I  did increase the amount of apples, used Fuji apples and also used the applesauce. Wonderful fall recipe. Am looking forward to baking the other quick breads. Thanks for the recipe. 

  2. Is there any salt in this recipe? Thank you!

  3. this looks fantastic. is it sweetened or unsweetened cocoa powder?

  4. Hi! Was wondering if you used softened, room temp, or melted butter? Thanks!

  5. Absolutely love this recipe! It’s a new addition to my go-to repertoire.

  6. What adjustments for using a bread maker?

  7. I love making bread from recipes like these. Especially when the Grand kids are here. Thanks for posting.

  8. Its that time of year to fill the freezer with breads and muffins. Thanks for the recipes. Today’s the day to start this process because its raining.

  9. Hi Holly!!! I was wondering if you have ever frozen your chocolate pumpkin bread!!! I just made a double recipe and was wondering how it would withstand the freezer? Thanks

  10. Hi Holly,

    Great recipe, I can’t wait to try it. If I’d like to make the pumpkin flavour stand out a little more, how much more pumpkin would I have to add and would I have to add more flour to compensate?

    • I haven’t tried adding more pumpkin to this recipe. Because the pumpkin contains so much moisture, it would change the ratios of wet/dry ingredients and may not work.

  11. Can you make muffins out of this instead of bread. If you could email me back that would be great.


  12. This looks so yummy! Can you use cake flour?

    • I haven’t tried this recipe with cake flour. When subbing cake flour for all purpose flour you will need to add 2 tablespoons extra cake flour for each cup.

      In this case you would need to add an additional 2 tablespoons and 2 teaspoons of cake flour (plus the 1 1/3 cup). Please let us know how it works out for you if you try it.

  13. Sorry for my ignorance but is canned pumpkin like puréed pumpkin? (I live in Australia and have never seen it)

  14. hey, sorta late ;) just found this recipe now but my grocery store does not sell canned pumpkin :( can i just skip it or is it super needed? whats another alternative??

  15. Sorry this is a dumb question. Light cream as in sour cream ?

  16. I just cooked the last of my sweet potatoes from the garden and packaged them in 2 cup containers. Do you think sweet potatoes would work as a substitute for the canned pumpkin?

  17. do you use bread flour?

  18. Does it taste like pumpkin?

  19. How many minutes are you supposed to let the topping sit? That part has been left out.

  20. Love your Food Blog! Looks so Yummy. What size of canned pumpkin? Thank You So Much!

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