A slice of rich, dark chocolate pumpkin bread on a rustic wooden plate, topped with a sprinkle of powdered sugar, showing its moist, dense crumb and swirls of pumpkin and chocolate throughout.

Moist Chocolate Pumpkin Bread

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Moist Chocolate Pumpkin Bread: A Heavenly Fall Delight 🍫🎃✨

1. Introduction

Welcome to the ultimate guide on making moist chocolate pumpkin bread, a rich, flavorful, and irresistibly moist recipe perfect for autumn baking. This moist chocolate pumpkin bread combines the velvety smoothness of pumpkin with decadent chocolate, creating a perfect treat that is both easy to prepare and delightfully moist. Whether you’re looking for a comforting breakfast, an afternoon snack, or a festive dessert, this moist recipe for chocolate pumpkin bread will satisfy every craving and impress your guests. Designed for accuracy and experience, this recipe provides step-by-step instructions, storage tips, and serving suggestions to help you master this delicious bread.

2. Ingredients for Moist Chocolate Pumpkin Bread

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (120ml) vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) canned pumpkin puree
  • 1/2 cup (90g) semi-sweet chocolate chips
  • Optional: chopped nuts for topping

3. Step-by-step guide to making moist chocolate pumpkin bread

Preparation

Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray and set aside. This ensures your easy moist chocolate pumpkin bread will have a perfect release after baking. For extra flavor, you can line the pan with parchment paper.

Mix dry ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This combination ensures your moist chocolate pumpkin bread will be perfectly spiced and fluffy.

Mix wet ingredients

In a separate bowl, beat the eggs and add the vegetable oil, granulated sugar, brown sugar, vanilla, and pumpkin puree. Whisk until smooth and well combined. This moist recipe guarantees a tender, moist texture in every bite.

Combine ingredients

Gradually add the dry ingredients to the wet mixture, folding gently. Be careful not to overmix, as this can make your moist chocolate pumpkin bread dense. Once combined, fold in the chocolate chips for a gooey, chocolaty goodness.

Bake the bread

Pour the batter into your prepared loaf pan and smooth the top with a spatula. For added crunch and flavor, sprinkle some chopped nuts on top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The moist chocolate pumpkin bread will develop a lovely crust while remaining moist inside.

4. Storage Tips for Moist Chocolate Pumpkin Bread

Allow the bread to cool completely before slicing. Wrap leftovers tightly in plastic wrap or place in an airtight container. To preserve the moist, decadent texture, store the bread at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze slices wrapped individually in plastic wrap and stored in a freezer-safe bag. Reheat slices in the microwave or oven for a fresh-baked feel.

5. Serving Suggestions for the Perfect Moist Chocolate Pumpkin Bread

This moist chocolate pumpkin bread is excellent served plain, dusted with powdered sugar, or topped with cream cheese frosting for an extra treat. Pair it with a warm pumpkin chai iced latte or a cup of hot coffee for a cozy autumn breakfast. For a festive touch, serve slices alongside a seasonal fruit compote or whipped cream.

6. FAQs about Moist Chocolate Pumpkin Bread

How do I ensure my chocolate pumpkin bread stays moist?

Using pumpkin puree and not overmixing the batter helps maintain moisture. Baking at the correct temperature and storing properly are also essential.

Can I make this recipe vegan?

Yes! Substitute eggs with flax eggs or applesauce, and use dairy-free chocolate chips. This makes the easy moist chocolate pumpkin bread suitable for vegans.

What variations can I try?

Add chopped nuts, swirl in cream cheese, or sprinkle with additional chocolate chips on top before baking for personalized flavors. This moist chocolate pumpkin bread recipe is versatile and adaptable.

7. Related Recipes to Enhance Your Fall Baking Collection

Try these delicious recipes to complement your moist chocolate pumpkin bread:

8. Recommended Kitchen Tools for Baking Moisty Chocolate Pumpkin Bread

9. Conclusion

The moist chocolate pumpkin bread recipe is a delightful way to celebrate fall flavors while enjoying an irresistibly moist and flavor-packed treat. Perfect for sharing with friends or enjoying on your own, this easy moist recipe combines the best of pumpkin and chocolate in a beautifully textured loaf. Follow these steps for a successful bake every time, and don’t forget to experiment with toppings and fillings to make this moist recipe uniquely yours. Happy baking!

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A slice of rich, dark chocolate pumpkin bread on a rustic wooden plate, topped with a sprinkle of powdered sugar, showing its moist, dense crumb and swirls of pumpkin and chocolate throughout.

Moist Chocolate Pumpkin Bread

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  • Author: Maria
  • Total Time: 1 hour 5 minutes to 1 hour 15 minutes
  • Yield: 1 loaf (about 10 slices)
  • Diet: Vegetarian
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Description

Indulge in the ultimate fall treat with Moist Chocolate Pumpkin Bread, a wonderfully moist and decadent loaf combining rich chocolate and flavorful pumpkin spices. Perfect for autumn mornings, cozy afternoons, or festive gatherings, this easy-to-make bread offers a tender crumb, gooey chocolate chips, and warm seasonal spices that will delight your taste buds and impress your guests.

Ingredients

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (120ml) vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) canned pumpkin puree
  • 1/2 cup (90g) semi-sweet chocolate chips
  • Optional: chopped nuts for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and set aside.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat eggs and add vegetable oil, granulated sugar, brown sugar, vanilla, and pumpkin puree. Mix until smooth.
  4. Gradually add dry ingredients to wet mixture, folding gently. Do not overmix.
  5. Fold in chocolate chips evenly into the batter.
  6. Pour batter into prepared loaf pan and smooth the top. Optionally, sprinkle chopped nuts on top.
  7. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool completely before slicing. Store leftovers in an airtight container at room temperature or refrigerate for up to a week.

Notes

  • For extra flavor, add chopped nuts or swap semi-sweet chocolate chips for dark chocolate.
  • Ensure not to overmix the batter to keep the bread moist and fluffy.
  • This bread can be frozen in slices wrapped in plastic wrap for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Bakery
  • Method: Baking
  • Cuisine: American

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