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Chocolate Chocolate Chip Pumpkin Bread

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Chocolate Chocolate Chip Pumpkin Bread

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

Moist chocolate chocolate chip bread that's made with pumpkin puree. 

Author: I Heart Eating
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: bread
Cuisine: American
Keyword: chocolate, pumpkin
Servings: 12 slices
Chocolate Chocolate Chip Pumpkin Bread
Print Recipe

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

  1. Preheat oven to 350 F. Grease an 8x4-inch baking pan; set aside.
  2. In a large bowl, whisk together yogurt, pumpkin, vegetable oil, and milk until combined.
  3. Add eggs, and whisk until incorporated.
  4. Stir in sugars until well-combined.
  5. Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
  6. Stir in 1/4 cup chocolate chips.
  7. Pour batter into pan, smoothing as needed.
  8. Sprinkle remaining 1/4 cup chocolate chips over the batter
  9. 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.
  10. Let it cool for 5-10 minutes in the pan.
  11. Run a thin knife around the edge of the pan to loosen the bread.
  12. Remove from pan, and let cool on a wire cooling rack.

Recipe Notes

Nutrition values are estimates. 

Nutrition facts per serving (1slice)

Calories: 246kcal
Fat: 9g
Saturated fat: 6g
Cholesterol: 28mg
Sodium: 223mg
Potassium: 193mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 23g
Protein: 4g
Vitamin A: 32.9%
Vitamin C: 0.5%
Calcium: 4.6%
Iron: 11.6%

Chocolate Chocolate Chip Pumpkin BreadChocolate Chocolate Chip Pumpkin BreadChocolate Chocolate Chip Pumpkin Bread

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  1. 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

    Reply

    • Thanks! No, there’s not much pumpkin flavor. The pumpkin is there to cut the fat and add moisture rather than to add flavor.

      Reply

  3. 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?

    Reply

    • 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!

      Reply

  4. 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!!

    Reply

  5. 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:)

    Reply

  6. 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.

    Reply