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Decadent Chocolate Pumpkin Bread: A Fall Delight

Embrace the fall season with a delightful twist to traditional pumpkin recipes. If you’re a chocolate enthusiast, our Chocolate Pumpkin Bread is the perfect treat for you. Loaded with rich cocoa powder and chocolate chips, this moist bread brings together the best of both worlds. Elevate it further with a luscious caramel frosting, making it a must-try fall indulgence. Discover why this Chocolate Pumpkin Bread is more than just a recipe – it’s a chocolate lover’s dream come true!

History and Origins

Pumpkin bread has a rich history dating back to early American colonists, who used pumpkin in various dishes. Over time, this humble ingredient evolved into a beloved fall staple. The fusion of chocolate and pumpkin likely emerged from the desire to enhance traditional recipes with a decadent twist. Our Chocolate Pumpkin Bread pays homage to this historical evolution, bringing together classic flavors with a modern, chocolatey flair.

Tools, People, and Cooking Time

Tools Needed:

  • Large mixing bowl
  • 9×5 loaf pan
  • Nonstick baking spray
  • Wire rack
  • Small saucepan (for frosting)

Number of People:

This recipe yields approximately 12 slices, making it suitable for a small gathering or a week of delightful indulgence.

Cooking Time:

Preparation: 20 minutes
Baking: 1 hour 10 minutes
Total: 1 hour 30 minutes

Ingredients and Substitutions


  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon table salt
  • 1 ¾ cups all-purpose flour
  • ¼ cup dark cocoa powder
  • ⅓ cup milk
  • 1 ½ cups chocolate chips


  • ¼ cup unsalted butter
  • ½ cup packed brown sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 ¼ cups powdered sugar
  • 2 tablespoons mini chocolate chips

Ingredient Substitutions:

  • For a healthier option, consider substituting canola oil with applesauce.
  • Experiment with different chocolate chips such as white chocolate, toffee bits, or caramel chips.
  • Replace dark cocoa powder with regular cocoa powder for a lighter color.


  1. Preheat the oven to 350 degrees. Spray a 9×5 bread pan with nonstick baking spray.
  2. In a large mixing bowl, combine granulated sugar, brown sugar, canola oil, eggs, and pumpkin until well mixed.
  3. Sift together baking soda, cinnamon, nutmeg, salt, flour, and cocoa powder.
  4. Slowly beat the dry ingredients into the sugar mixture alternately with milk.
  5. Gently stir in chocolate chips by hand.
  6. Spread the batter in the prepared bread pan. Bake for 65-75 minutes or until a skewer comes out with a few moist crumbs.
  7. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Top 4 Mistakes and How to Avoid Them

1. Over-mixing the Ingredients:

Over-mixing can lead to a dense, chewy bread. Mix the ingredients until just combined to achieve a soft crumb texture.

2. Using the Wrong Chocolate Chips:

Experiment with different chocolate chips like white chocolate, mini chocolate chips, toffee bits, or caramel chips to enhance the flavor.

3. Forgetting the Frosting:

The caramel frosting adds a sweet and creamy element. Don’t skip it for the full chocolate pumpkin bread experience.

4. Baking Time:

Ensure the bread is fully baked by inserting a skewer. If it comes out with just a few moist crumbs, it’s ready. Adjust the baking time accordingly.

FAQ for 5 Questions about this Recipe

1. Can I Omit the Chocolate Chips?

Certainly! The bread remains delicious without chocolate chips, offering a subtler chocolate flavor.

2. Can I Use a Bundt Pan?

While the recipe is designed for a loaf pan, experimenting with a bundt pan is possible. Adjust the baking time and keep an eye on the texture.

3. How Should I Store the Bread?

Once cooled, store the bread in a covered container on the counter for 4-5 days. Refrigerate for longer shelf life, up to 5-7 days.

4. Can I Freeze the Chocolate Pumpkin Bread?

Yes, tightly wrap the cooled, unfrosted bread in plastic wrap and freeze for 2-3 months. Thaw at room temperature before serving.

5. Can I Skip the Caramel Frosting?

Absolutely. If you’re not a fan of frosting on sweet bread, skip it and add a few extra chocolate chips to the batter before baking.


Indulge in the best of fall flavors with our Chocolate Pumpkin Bread. From its historical roots to the delightful fusion of chocolate and pumpkin, this recipe promises a moist, chocolatey experience. Avoid common mistakes, experiment with substitutions, and explore the FAQ to ensure a perfect bake every time. Whether you enjoy it plain or adorned with caramel frosting, this Chocolate Pumpkin Bread is a true fall delight for chocolate enthusiasts. Happy baking!

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