by HollyTriple 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 *
CHOCOLATE PUMPKIN BREAD
Ingredients
- 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
TOPPING
- 2 tablespoons light cream
- 1/2 tablespoon butter
- 3 tablespoons chocolate chips
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Instructions
- Preheat oven to 350 degrees. 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 minutes without stirring.
- Whisk together and drizzle over bread.
(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 *
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.
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.
So glad you enjoyed the apple pie bread!
Is there any salt in this recipe? Thank you!
There is no salt Reda. Enjoy!
this looks fantastic. is it sweetened or unsweetened cocoa powder?
Cocoa powder is unsweetened. Enjoy, Brandy!
Hi! Was wondering if you used softened, room temp, or melted butter? Thanks!
For creaming butter and sugar, I use room temperature butter. Enjoy, Caitlin!
Absolutely love this recipe! It’s a new addition to my go-to repertoire.
I am so glad you liked this recipe!
What adjustments for using a bread maker?
As this is a quick bread, I haven’t prepared it in a bread maker so I can’t say for sure.
I love making bread from recipes like these. Especially when the Grand kids are here. Thanks for posting.
I hope your Grandkids love this recipe Sandi!
Thanks, Sandi! I’m so happy you and your family enjoy this recipe.
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.
Enjoy Renee. :) Love the smell of fall baking.
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
This bread freezes perfectly. (I don’t add the topping to the bread I am freezing).
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.
Can you make muffins out of this instead of bread. If you could email me back that would be great.
Thanks!
I”m sure that would work just fine. You’d need to adjust the cooking time.
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.
Sorry for my ignorance but is canned pumpkin like puréed pumpkin? (I live in Australia and have never seen it)
Yes, canned pumpkin is the same as pureed pumpkin.
Be sure that the label says either ‘pureed’ or ‘solid-pack’, which are pure pumpkin with nothing added. You do not want to use canned pumpkin pie mix.
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??
I have only made this recipe as written.
Sorry this is a dumb question. Light cream as in sour cream ?
Light cream is like a coffee cream approx. 10% (the MF % can be a little bit higher or lower).
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?
I haven’t tried it so I can’t say for sure. I’d love to hear how it works out if you do try it!
It was terrific! One would never know it was included–I suggest using it next time you make it. :)
Oh thank you for letting us know! I’ll have to give it a try myself! :)
do you use bread flour?
I use all purpose flour.
I tried bread flour, wow weee very good, no great, thanks for the recipe we had it for our desert and my friend wants to make it. I give it 5 stars…..
Thank you Diana!
Does it taste like pumpkin?
The pumpkin flavor is subtle. It tastes more like chocolate.
How many minutes are you supposed to let the topping sit? That part has been left out.
I just let it set until the bread is cooled. The topping stays very soft (unless you store it in the refrigerator).
Love your Food Blog! Looks so Yummy. What size of canned pumpkin? Thank You So Much!
Thank you Katie! :) You just need one cup so the smaller 15oz can will be plenty.