Chocolate Pumpkin Bread

Chocolate Pumpkin Bread is a soft, moist, and gluten-free loaf loaded with chocolate and real pumpkin. Sweetened with maple syrup, this lightened-up version of pumpkin bread is perfect for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

• Soft, moist, and packed with chocolate chips

• Naturally gluten-free with a 1:1 flour blend

• Lightly sweetened with maple syrup instead of refined sugar

• Bursting with pumpkin flavor and warm pumpkin spice

• Easy to make in one loaf pan

• Perfect for breakfast, snacks, or dessert

• Can be made with dairy-free milk and oil

• Slightly healthier take on classic pumpkin bread

• Loaf holds together well for easy slicing

• Fun to top with extra chocolate chips for indulgence

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

• 1 ¼ cups gluten-free 1:1 baking flour (or white whole wheat flour)

• ⅓ cup + 1 tablespoon unsweetened cocoa powder

• ½ teaspoon pumpkin pie spice

• ¾ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon fine sea salt

Wet Ingredients

• ½ cup pure maple syrup

• ⅓ cup light olive oil

• 2 large eggs

• ¾ cup canned pumpkin purée

• 1 teaspoon vanilla extract

• ⅓ cup unsweetened non-dairy milk (cashew, oat, coconut, etc.)

• ½ cup mini chocolate chips

• 2 tablespoons regular chocolate chips, for topping (optional)

Directions

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.

2. Mix dry ingredients: In a medium bowl, combine flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.

3. Mix wet ingredients: In a large bowl, whisk together maple syrup, oil, and eggs until smooth. Add pumpkin and vanilla and whisk until combined.

4. Combine: Add half of the dry ingredients to the wet ingredients, stirring gently a few times. Add milk and remaining dry ingredients, stirring until almost combined. Fold in mini chocolate chips, ensuring no dry spots remain.

5. Bake: Pour batter into prepared loaf pan. Bake uncovered for 25 minutes, then cover with foil and bake an additional 20–25 minutes, or until a toothpick comes out clean (crumbs are okay, no wet batter). Total baking time is about 50 minutes.

6. Cool: Let the loaf rest at room temperature for at least 30 minutes (an hour is best) before slicing to ensure it sets properly.

7. Optional: Top with remaining chocolate chips while the loaf is warm for extra chocolatey goodness.

Servings and timing

Servings: 10 slices
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Variations

• Extra Chocolate: Add ¼ cup more chocolate chips to the batter.

• Nutty Twist: Fold in ½ cup chopped walnuts or pecans.

• Spice Boost: Add ¼ teaspoon ground cinnamon or nutmeg for more warmth.

• Mini Loaves: Bake in mini loaf pans for giftable portions; reduce baking time to 25–30 minutes.

• Dairy-Free: Use plant-based milk and oil to keep the loaf completely dairy-free.

• Sugar-Free Option: Use a sugar substitute compatible with baking.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerate: Store for up to 5 days in an airtight container.

• Freeze: Wrap tightly and freeze slices for up to 2 months.

• Reheat: Warm slices in the microwave for 10–15 seconds for a soft, fresh-baked texture.

FAQs

Can I use regular all-purpose flour instead of gluten-free?

Yes, substitute 1:1 for the same results if gluten is not a concern.

Can I make this bread vegan?

Yes, use flax eggs or another egg substitute and a plant-based milk.

Can I add nuts?

Yes, walnuts, pecans, or almonds can be folded into the batter.

Can I use canned pumpkin pie filling?

No, use pure pumpkin purée without added sugar or spices.

How do I prevent the loaf from being too dry?

Do not overbake and allow the loaf to rest before slicing.

Can I make muffins instead of a loaf?

Yes, divide the batter into muffin tins and bake for 20–25 minutes.

Can I add extra chocolate chips on top?

Yes, sprinkle them on top before baking for a more chocolatey crust.

How can I make it more spiced?

Add extra cinnamon, nutmeg, or ginger to enhance the pumpkin spice flavor.

Can I use coconut oil instead of olive oil?

Yes, coconut oil works well and adds a subtle flavor.

How do I store the bread to keep it moist?

Wrap tightly in plastic wrap or store in an airtight container to maintain moisture.

Conclusion

Chocolate Pumpkin Bread is a moist, chocolatey, and flavorful loaf that combines pumpkin and cocoa for a comforting treat. Lightened with maple syrup and naturally gluten-free, this bread is perfect for breakfast, snacks, or dessert and is sure to satisfy pumpkin and chocolate lovers alike.

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