Prepare to fall in love with this Moist Chocolate Pumpkin Bread—the kind of recipe that makes you want to pour a cup of coffee, slice off a generous piece, and just bask in chocolatey, pumpkin-spiced bliss. Imagine a loaf with a tender crumb, the richness of cocoa melding perfectly with the earthiness of pumpkin, little pools of melted chocolate chips in every bite, and a gentle tang from Greek yogurt to tie it all together. Whether you’re baking it for a cozy autumn brunch, a special treat to have on hand, or just because you deserve something delicious, this bread delivers every single time.

Moist Chocolate Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Moist Chocolate Pumpkin Bread lies in the simple, straightforward ingredients—each one bringing something special to the party, whether it’s the lush moisture, a deep chocolate flavor, or that signature pumpkin hue. Let’s break down what makes them tick so you end up with a loaf that’s the talk of your kitchen.

Butter (melted and cooled): Adds rich flavor and keeps the bread luxuriously moist—don’t skip the cooling step so you don’t scramble the egg!
Vanilla extract: Just a teaspoon brings warmth and rounds out the chocolate and pumpkin notes beautifully.
Egg: The egg provides structure and helps bind the bread together, giving it that signature sliceable texture.
Granulated sugar: Sweetens the bread and ensures just the right level of tender crumb.
Brown sugar: A must for extra depth, subtle molasses flavor, and added moisture.
Kosher salt: Balances the sweetness and sharpens every flavor; a pinch goes a long way.
Greek yogurt: Adds tang, moisture, and a lovely lightness you’ll definitely taste in the final loaf.
Cocoa powder: For pure, chocolatey intensity. Sift it in for the silkiest batter.
Canned pumpkin puree: The heart of Moist Chocolate Pumpkin Bread! It brings earthiness, color, and unbeatable moistness.
Flour: All-purpose is perfect—it supports the loaf without drying it out.
Baking soda: Gives the bread lift so each slice is fluffy, not dense.
Chocolate chips: Studded throughout for melty, sweet bites in every single mouthful.

How to Make Moist Chocolate Pumpkin Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 180°C (350°F). Line a loaf pan with parchment paper, making sure you have enough overhang for easy lifting later. This one little step is the secret to removing your Moist Chocolate Pumpkin Bread without a crumb left behind—trust me, you don’t want any stuck to the pan!

Step 2: Mix the Wet Ingredients

Grab a large mixing bowl and add your pumpkin puree, Greek yogurt, vanilla extract, cooled melted butter, kosher salt, egg, granulated sugar, and brown sugar. Sift in the cocoa powder to avoid lumps and ensure a beautiful deep color. Whisk everything together until you have a lusciously smooth, chocolatey base.

Step 3: Add the Dry Ingredients

Now, sprinkle in the flour and baking soda. Stir gently until almost combined—it’s okay if you see a few streaks of flour. The trick is to avoid overmixing, which helps keep your bread magically tender and moist.

Step 4: Fold in Chocolate Chips

Next, fold in the chocolate chips. Mix only until just combined and you no longer see dry flour. Those extra melty bits of chocolate are going to make every bite of your Moist Chocolate Pumpkin Bread unforgettable!

Step 5: Fill the Pan and Top with More Chocolate Chips

Pour your fluffy batter into the lined loaf pan, then scatter a handful of extra chocolate chips on top. Not only does this make the bread extra indulgent, but it also gives it a bakery-worthy, irresistible appearance.

Step 6: Bake to Perfection

Bake in the preheated oven for 50-60 minutes. The loaf is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool in the pan for about 10 minutes before lifting it out to finish cooling on a wire rack—if you can resist slicing in right away!

How to Serve Moist Chocolate Pumpkin Bread

Garnishes

Dress up each slice with a dusting of powdered sugar, a spoonful of whipped cream, or a drizzle of warm chocolate sauce. You can even sprinkle a bit of flaky sea salt over the loaf just after it comes out of the oven for a tasty contrast to the sweet chocolate.

Side Dishes

A warm slice pairs perfectly with your favorite morning coffee, a spicy chai latte, or a tall glass of cold milk. It also works beautifully alongside a bowl of fresh fruit; the natural sweetness of berries or orange segments makes for a light, refreshing balance.

Creative Ways to Present

Turn Moist Chocolate Pumpkin Bread into a brunch showstopper by cutting it into thick slices and arranging it on a platter with fresh berries, or cube it for an eye-catching dessert board. Try toasting a slice and adding a swipe of nut butter for a new twist—or even use leftover slices to craft an out-of-this-world bread pudding!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Moist Chocolate Pumpkin Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. It stays wonderfully soft and flavorful—just be sure to hide a slice for yourself before it disappears!

Freezing

For longer storage, cool the loaf completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, allow it to thaw at room temperature (still wrapped) so all that precious moisture is preserved.

Reheating

Warm individual slices gently in the microwave for about 10–15 seconds, or toast lightly for a just-baked experience. Serve right away for maximum chocolate chip gooeyness!

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just be sure to cook and puree your pumpkin until completely smooth, and drain it well if it’s watery. You want a thick, velvety puree for the best Moist Chocolate Pumpkin Bread texture.

What kind of cocoa powder should I use?

Use unsweetened natural cocoa powder for a rich chocolate flavor. Dutch-processed will work, too, and yields a slightly darker color, but the taste is delicious either way.

Do I have to use Greek yogurt?

While Greek yogurt delivers extra moisture and a little tang, you can swap in regular plain yogurt or even sour cream with excellent results. Avoid flavored yogurts—they’ll alter the overall sweetness and flavor.

My loaf seems underdone in the center. What can I do?

Oven temperatures can vary, and sometimes batter-heavy loaves need a few extra minutes. If the bread is browning too quickly on top, loosely tent with foil and continue baking until a toothpick inserted in the center comes out clean.

Can I double the recipe?

Yes! This Moist Chocolate Pumpkin Bread recipe doubles beautifully. Simply divide the batter evenly between two loaf pans and bake as directed, checking on them near the 50-minute mark.

Final Thoughts

There’s something so satisfying about a loaf of Moist Chocolate Pumpkin Bread, and I can’t recommend trying this recipe enough. Whether you’re a pumpkin dessert lover or a chocolate fanatic (or both), this bread brings comfort and joy in every slice. Once you’ve made it, let your kitchen fill with those magical aromas—then dig in and enjoy!