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Chocolate Pumpkin Bread

by Lakeshore Bakes
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This Chocolate Pumpkin Loaf is a chocolate lover’s take on a classic pumpkin bread. Chocolate, pumpkin pie spices, and lots of pumpkin mixed throughout with a chocolate layer on top, finished with a brown sugar crust. Who needs fall candles when the smell of fresh pumpkin bread fills your house?

It might sound like too much chocolate (which, too much chocolate is never a problem), but the chocolate, pumpkin and spices comes together in deliciously balanced way that isn’t too sweet or rich. I usually gravitate towards the Chocolate Pumpkin Bread in the afternoon – between lunch and dinner when I need something sweet. But, it’s delicious for any time or occasion. It’s even better the next day toasted or heated up with a smear of butter – yum! I recommend making a couple extra loaves and putting them in the freezer to enjoy all season long.

Ingredients

Chocolate pumpkin bread was always one of my favorites while growing up. Fall also happens to be my favorite season of the year in Michigan. The air gets crisp and the leaves start to turn. It’s a total shift from the hot summer months and we welcome it every year by decorating the house and baking an endless amount of pumpkin dishes and desserts. And then of course there is chocolate – not limited to any season and also my number one weakness. I will eat anything with loads of chocolate. So when it came to taking my grandmother’s classic chocolate pumpkin bread, I had to add more chocolate and even more pumpkin.

How to make chocolate pumpkin bread 

  1. Coconut oil – Melt over low heat
  2. Mix – Whisk together coconut oil, brown sugar and pumpkin puree. Add baking powder, pumpkin pie spices, salt and flour. Mix until incorporated. 
  3. Chocolate – Add half of the amount to dough and melt the other half in a microwave or double boiler. 
  4. Bake – Add melted chocolate on top of loaves and swirl slightly, top with brown sugar and bake for 45-50 minutes
  5. Slice – Allow to cool for at least 15 minutes, add a smear of butter and enjoy! 

Tips and Tricks

  1. You can use milk chocolate or dark chocolate, either is delicious!
  2. You can buy pumpkin pie mix, but I like to mix in my own favorite spices: cinnamon, nutmeg, cardamom and ginger. I find it easier to control the flavors than relying on pre-made
  3. Make sure to cover bread the last 15 minutes of bake time – to keep sugar from burning.

Happy Baking!

If you’re a bread lover like me, you’ll have to try these!

If you do try this Chocolate Pumpkin Bread, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!

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Chocolate Pumpkin Bread

  • Author: Lakeshore Bakes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 Loaves 1x
Print Recipe

Description

This chocolate pumpkin bread will satisfy any chocolate lover, it’s full of pumpkin and spice. A scrumptious autumn treat.

Ingredients

Units Scale
  • 1 cup melted coconut oil
  • 2 cups brown sugar (set aside 2/3 cup)
  • 2 cups pumpkin puree
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 1 cup dark chocolate chips

Chocolate Layer

  • 1 cup dark chocolate chips
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 350 degrees F. Grease two 9×5 bread pans with butter, or use parchment paper to prevent bread from sticking. 
  2. Melt coconut oil. In a large bowl whisk together melted coconut oil, brown sugar and pumpkin puree until incorporated. Add eggs one at a time and mix until incorporated. Add vanilla.
  3. Add the baking powder, spices and salt to the pumpkin mixture. Mix together. Add the flour and mix until fully combined. Add one cup of chocolate chips and mix. Divide dough equally between prepared pans. 
  4. melt the remaining chocolate and butter together in a microwave or double broiler. Pour equally on top of both loaves. Using a knife, swirl chocolate into batter lightly. Top loaves with remaining brown sugar.
  5. Bake for 45-50 minutes or until center is set. Cover with foil for the last 15 minutes to prevent the sugar from burning. Cool for at least 15 minutes before removing from pans. Enjoy! 

Notes

  1. You can use milk chocolate or dark chocolate, either is delicious!
  2. You can buy pumpkin pie mix, but I like to mix in my own favorite spices: cinnamon, nutmeg, cardamom and ginger. I find it easier to control the flavors than relying on pre-made
  3. Make sure to cover bread the last 15 minutes of bake time – to keep sugar from burning.
  • Prep Time: 15
  • Cook Time: 50

Did you make this recipe?

Share a photo and tag us @lakeshorebakes + #lakeshorebakes – Can’t wait to see what you’ve made!

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