If you love chocolate and pumpkin spice, you’re in for a treat with this double chocolate pumpkin bread!
Your two favorite flavors pair together in one decadent treat with this easy recipe for chocolate pumpkin bread!
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Every fall, I make a ridiculous amount of pumpkin spice treats. But it’s all for good reason–they’re a tradition in our home!
Making pumpkin spice goodies is just one of the ways we mark the season as cooler weather rolls in and the hues of the landscape begin to change.
More recently, I’ve discovered my love for pumpkin and chocolate together. It shouldn’t be a surprise, really–chocolate is pretty much my love language, so any way to fit it into fall is a win in my book!
It’s one of the reasons why I adapted grandma’s pumpkin bread recipe into pumpkin chocolate chip bread and pumpkin chocolate chip muffins, and also why I simply adore soft and chewy pumpkin chocolate chip cookies.
And it’s why I know you’re going to love this double chocolate pumpkin bread!
More Pumpkin Recipes You’ll Love:
An Easy Chocolate Pumpkin Bread Recipe
One thing you’ll love about this recipe is that it’s super easy to make and doesn’t require any strange ingredients.
I love that it’s a double chocolate bread, which means it not only has cocoa in the batter, but it also has chocolate chips dotted throughout. Similar to my famous triple chocolate bundt cake!
As a bonus, this recipe makes two loaves, so you can eat one now and freeze one for later, or give a loaf away and make someone’s day!
How to Make Double Chocolate Pumpkin Bread
It’s really easy to whip up a batch of this chocolate pumpkin bread!
Ingredients You’ll Need:
- All-purpose flour
- Dark cocoa powder
- Baking soda
- Pumpkin puree
- Chocolate Chips
How to Make It:
(Full printable recipe is available below)
Cream shortening, sugar, and eggs. First you’ll cream together the shortening and sugar. Add in the eggs one at a time, mixing well. Then add in some water.
Combine dry ingredients. Next, you’ll whisk together some flour, cocoa powder, salt, cinnamon, nutmeg, and baking soda.
Make the batter. With the mixer on low speed, alternate adding the dry ingredients and the pumpkin puree to the wet ingredients, until everything is combined well.
Fold in some of the chocolate chips, but save some for topping the loaves!
Bake. Divide the batter between the pans. Bake for about 30 minutes, then sprinkle with chocolate chips and bake for another 30-40 minutes.
Cool before slicing and serving. Enjoy!
Notes and Adaptations:
- These loaves freeze well–simply cool completely and double wrap before freezing.
- 3 cups sugar
- 1 cup shortening
- 4 eggs
- 2/3 cup water
- 2 cups all-purpose flour
- 1 cup dark cocoa powder
- 1 ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp baking soda
- 1 15-oz can pumpkin puree (NOT pumpkin pie filling!)
- 2 cups semi-sweet chocolate chips, divided
- Preheat oven to 350F and grease two loaf pans.
- Combine sugar and shortening in the bowl of a stand mixer.
- Add eggs, one at a time, mixing well after each addition.
- Add water and mix well.
- In a separate bowl, whisk together flour, cocoa powder, salt, cinnamon, nutmeg, and baking soda.
- With the mixer on low speed, alternate adding dry ingredients and pumpkin puree, in 3 additions.
- Fold in 1 1/2 cups of chocolate chips. Divide batter between prepared pans.
- Bake for 30 minutes, then sprinkle remaining chocolate chips on top of the loaves. Continue baking for another 30-40 minutes, until a toothpick inserted in the center comes out clean.
You can freeze these loaves by cooling them completely and double wrapping with plastic wrap prior to freezing.
Amount Per Serving: Calories: 376Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 318mgCarbohydrates: 55gFiber: 3gSugar: 40gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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