I have a lot of recipes that call for part of a can of pumpkin. I came up with this Chocolate Chocolate Chip Pumpkin Bread as a way to use up the rest of my pumpkin. Since it doesn’t use a lot of pumpkin, it has a pretty subtle pumpkin flavor. The pumpkin does help give the bread a nutritional boost and makes it moist. So, you end up with a chocolaty bread with a hint of pumpkin flavor.
Chocolate Chocolate Chip Pumpkin Bread
Ingredients
- 1/2 c . plain , nonfat Greek yogurt
- 1/2 c . pumpkin puree
- 1/4 c . vegetable oil
- 1/4 c . milk
- 2 large eggs
- 3/4 c . brown sugar
- 1/3 c . granulated sugar
- 1 ¼ c . all-purpose flour
- 1/2 c . cocoa powder
- 1 tsp . baking soda
- 1/2 tsp . salt
- 1/2 c . semisweet mini chocolate chips , divided
Instructions
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Preheat oven to 350 F. Grease an 8x4-inch baking pan; set aside.
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In a large bowl, whisk together yogurt, pumpkin, vegetable oil, and milk until combined.
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Add eggs, and whisk until incorporated.
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Stir in sugars until well-combined.
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Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
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Stir in 1/4 cup chocolate chips.
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Pour batter into pan, smoothing as needed.
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Sprinkle remaining 1/4 cup chocolate chips over the batter
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Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out clean. It’s ok if it has some melted chocolate, but it shouldn't have any crumbs.
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Let it cool for 5-10 minutes in the pan.
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Run a thin knife around the edge of the pan to loosen the bread.
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Remove from pan, and let cool on a wire cooling rack.
Joanne Casey says
This looks fantastic. I am thinking of making this in individual sized 12 brownie pan. I’ll report back on the outcome. I found your site because I was looking for clarification on a gingerbread brownies recipe. Your instructions are spot on, while my original source missed the “with just a few fudgy crumbs.” which led to a dry first batch.
Thanks
Joanne Casey says
Update, they turned out fantastic. So moist and chocolatey. I ended up making them gluten free. And the small size works perfectly. Thank you for sharing these great recipes.
Kate says
Thank you for coming back to report on the results! I’m always curious as to how things turn out, and it’s so nice to hear when they work out well. =)
Kate says
Thank you! I’m glad the instructions were helpful. =)
Crystal says
This bread is so good….. No pumpkin flavor though
Kate says
Thanks! No, there’s not much pumpkin flavor. The pumpkin is there to cut the fat and add moisture rather than to add flavor.
Ed Palinurus says
So what would happen if you increase the pumpkin puree quantity (to increase the pumpkin flavor (not that unbalanced in chocolate’s favor is a bad thing!))? Would you have to make other adjustments?
Kate says
Yes, you would need to. It might be easier to add a little cocoa powder to a regular pumpkin bread recipe rather than trying to experiment!
sam says
I made this bread and it came out dry :( i followed the recipe to the T and I also didn’t over cook it. I waited until the knife came out clean but not perfectly clean. hmm.. don’t know what went wrong. maybe it was my oven. bummer!!
sam says
also it tastes nothing like pumpkin! haha. allllll chocolate. mmmm :)
Kate says
Yeah, the pumpkin flavor is pretty subtle. Chocolate is definitely the dominant flavor in this bread.
Kate says
I’m sorry to hear that! Did you happen to use either a glass or dark metal pan?
Lindsey says
Oh my goodness, this recipe must have been created just for me! Thank you! I’m loving all the pumpkin recipes on your site, I’ll be sticking around:)
Kate says
Thanks! I’m glad you’re finding recipes you like! =)
Trudy says
Excellent recipe thank you. I made muffins and used Better Batter gf flour as my son has celiac disease. He ate 3. All 4 of my kids loved them. Will make these often.
Kate says
I’m so glad to hear that!! =)
danielle says
Perfect!! Pinned and cant wait to try.