Double Chocolate Pumpkin Bread for the Ultimate Treat: The Cozy Loaf That Eats Like Dessert and Smells Like a Hug

You want a fall recipe that actually slaps? This double chocolate pumpkin bread is the answer—decadent, ridiculously moist, and dangerously easy to “just have one more slice.” It marries rich cocoa, gooey chocolate chips, and pumpkin spice into a loaf that tastes like your favorite café baked it fresh for you. No complicated techniques, no precious ingredients—just bold flavor and instant gratification.

Bake it for brunch, dessert, or that 3 p.m. slump when you “need to check something in the kitchen.” Your future self will thank you.

Why This Recipe Works

This bread nails the texture: pumpkin puree adds moisture and softness without making it gummy, while oil keeps it tender for days. Cocoa powder deepens the flavor and balances the sweetness, so it eats like a brownie-meets-spice-loaf situation. The chocolate chips?

They create melty pockets that turn every bite into a little celebration. Plus, a quick whisk-and-stir method means fewer dishes and less drama—because no one craves a fussy loaf.

Shopping List – Ingredients

• All-purpose flour – 1 3/4 cups
• Unsweetened cocoa powder – 1/2 cup (Dutch-process or natural)
• Granulated sugar – 3/4 cup
• Light brown sugar – 1/2 cup, packed
• Baking soda – 1 teaspoon
• Baking powder – 1/2 teaspoon
• Kosher salt – 3/4 teaspoon
• Ground cinnamon – 1 teaspoon
• Pumpkin pie spice – 1 teaspoon (or sub 1/2 tsp nutmeg + 1/2 tsp ginger)
• Large eggs – 2, room temp
• Pure pumpkin puree – 1 cup (not pumpkin pie filling)
• Neutral oil – 1/2 cup (canola, grapeseed, or light olive oil)
• Buttermilk – 1/3 cup (or 1/3 cup milk + 1 tsp vinegar, rested 5 minutes)
• Vanilla extract – 2 teaspoons
• Semi-sweet chocolate chips – 1 cup
• Optional toppers – flaky sea salt, turbinado sugar, extra chips

Instructions

1. Prep the pan and oven. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Whisk dry ingredients. In a large bowl, whisk flour, cocoa, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until no clumps remain.
3. Mix wet ingredients. In a separate bowl, whisk eggs, pumpkin puree, oil, buttermilk, and vanilla until smooth and glossy.
4. Combine without overmixing. Pour wet into dry and fold with a spatula just until streaks are almost gone.

   Batter will be thick—embrace it.

5. Add the chocolate chips. Fold in 3/4 cup chips, reserving 1/4 cup for the top. Overmixing is the enemy of tenderness, FYI.
6. Fill and top. Scrape batter into the pan, smooth the top, sprinkle remaining chips and a pinch of flaky salt. Want a sweet crust?

   Add 1 tablespoon turbinado sugar.

7. Bake. Bake 55–70 minutes, until a tester comes out with moist crumbs (melted chocolate smears are normal). If the top browns too quickly, tent loosely with foil at the 45-minute mark.
8. Cool like you mean it. Cool in the pan 15 minutes, then lift out and cool on a rack at least 1 hour before slicing. Warm slices will be fragile (and yes, insanely good).
9. Serve. Slice thick and serve as-is, or warm with a pat of butter or a swipe of cream cheese.

   No wrong choices here.

How to Store

• Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days. Flavor actually improves on day two. Science?

  Magic? Both.

• Refrigerator: Up to 1 week, wrapped well. Warm slices in the microwave for 10–15 seconds to revive peak gooeyness.
• Freezer: Slice, wrap individually, and freeze up to 3 months.

  Thaw at room temp or toast lightly for a brownie-like edge.

Nutritional Perks

Is it dessert-y? Yes. Is it secretly smart?

Also yes. Pumpkin brings beta-carotene, fiber, and moisture so we can use oil moderately without sacrificing texture. Cocoa adds flavonoids and a deep chocolate hit that lets us keep sweetness balanced.

One thick slice satisfies cravings, so you don’t end up raiding the pantry at midnight (again).

What Not to Do

• Don’t use pumpkin pie filling. It’s pre-sweetened and spiced; your loaf will be cloying and weirdly dense.
• Don’t overmix the batter. This develops gluten and leads to tough bread. Fold just until combined.
• Don’t skip the cooling time. Hot loaves crumble. Set a timer and let it set up properly.
• Don’t eyeball baking soda/powder. Leavening ratios matter; measure accurately or expect a sunken middle.
• Don’t bake in a dark pan without adjusting. Dark pans run hot; start checking 5–8 minutes earlier.

Variations You Can Try

• Triple Chocolate Dream: Swap half the semi-sweet chips for white chocolate and drizzle melted dark chocolate on top after cooling.
• Mocha Mashup: Add 1 tablespoon instant espresso powder to the dry mix for coffee-shop vibes.
• Nutty Crunch: Fold in 1/2 cup toasted pecans or walnuts for texture that pops.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum; add 1 extra tablespoon buttermilk if batter seems too stiff.
• Dairy-Free: Use almond or oat milk with 1 teaspoon vinegar; pick dairy-free chips.

  The loaf stays plush, promise.

• Less Sweet, More Spice: Reduce granulated sugar by 2–3 tablespoons and bump cinnamon to 1 1/2 teaspoons.
• Mini Loaves/Muffins: Bake in two 8×4 pans or 12–14 muffins; start checking at 18–22 minutes for muffins.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s very well drained and blended smooth. Homemade puree is often wetter; strain it through cheesecloth or simmer to reduce moisture until it matches canned thickness.

Why did my bread sink in the middle?

Usually it’s underbaking or too much leavening. Check doneness in multiple spots, avoid opening the oven early, and verify your baking soda and powder are fresh (6 months is the safe window).

Can I reduce the oil?

You can swap 2–3 tablespoons of oil for plain Greek yogurt or applesauce, but don’t remove it entirely.

Oil keeps the crumb tender and the chocolate flavor lush, not dry.

What kind of cocoa powder is best?

Either works, but Dutch-process gives a smoother, deeper chocolate profile. If using natural cocoa, the flavor is a bit brighter and bolder. Both are delicious.

How do I get a crackly top like a bakery loaf?

Sprinkle 1 tablespoon turbinado sugar and a few extra chips on top before baking.

The sugar creates that shiny, crunchy finish you’ll fight people over.

Can I make it vegan?

Yes: use plant milk + vinegar, oil as written, and replace eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 10 minutes). Choose vegan chips. Texture stays tender and fudgy.

Is this too sweet for breakfast?

It leans dessert-y, but with coffee and some Greek yogurt on the side, it’s a power move.

For a less sweet loaf, cut 2 tablespoons sugar and add an extra pinch of salt.

How do I avoid dry edges?

Don’t overbake, and line the long sides with parchment to insulate. If your oven runs hot, reduce to 340°F and extend the bake a few minutes for even doneness.

Wrapping Up

This Double Chocolate Pumpkin Bread hits that perfect axis of cozy and decadent—fast to make, hard to mess up, and wildly crowd-pleasing. Stock your pantry, set the oven, and let the house smell like peak autumn.

One slice in, you’ll understand why this loaf has “hide a piece for later” energy. Go bake it—your only regret will be not making two.