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!slices of chocolate pumpkin bread

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.

chocolate pumpkin bread stacked

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 stacked
4.91 from 20 votes
Review Recipe

Triple Chocolate Pumpkin Bread

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 slices
I love quick breads. They’re easy to make and always taste great and are a perfect snack (or dessert)!


  • 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


  • 2 tablespoons light cream
  • ½ tablespoon butter
  • 3 tablespoons chocolate chips

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  • 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.


  • 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

Calories: 263, Carbohydrates: 35g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 53mg, Sodium: 187mg, Potassium: 151mg, Fiber: 2g, Sugar: 20g, Vitamin A: 3530IU, Vitamin C: 0.8mg, Calcium: 50mg, Iron: 1.7mg

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

Course Dessert
Cuisine American

More great ways to enjoy ripe bananas:

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


Triple Chocolate Bread with a title
About the author


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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!

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Recipe Rating


  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. 5 stars

  2. 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.

  3. 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

  4. 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?

    1. 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.

    1. 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 ⅓ cup). Please let us know how it works out for you if you try it.

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

    1. 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.

  6. 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??

  7. 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?

      1. It was terrific! One would never know it was included–I suggest using it next time you make it. :)

      1. 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…..5 stars