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Chocolate Pumpkin Cake

Moist chocolate pumpkin cake with cocoa powder and chocolate chips is out of this world delicious. Not just a fun Fall dessert loaf but year round it will make your mouth water. If you love moist pumpkin bread but really want to satisfy your sweet tooth too this is the best Fall dessert.

chocolate-pumpkin-bread

Ready for a loaf of chocolate pumpkin bread? I know, amazing right? Add chocolate chips and take it out of this world delicious. Muffins work too and don’t take nearly as long. Either way you slice it you have just got to make this quick easy dessert this week y’all. (affiliate links present, originally published 9/20)

Moist Chocolate Pumpkin Bread

I mean you can call this bread or cake, either way when it is Fall I am all about every variety of pumpkin things! We’ve gone above and beyond the regular here and think you will think it is a winner too, plug tips on how to bake it to super moist and not dry it out. 😉 Once you’re obsessed with this one you can move on to others. 😉

You don’t have to “do plain” all the time though, throw in some chocolate or make pumpkin bread with apples for a twist. There are lots of add ins as far as that goes. From dried cranberries or crushed nuts and everything in between you can transform the “norm” into lots of different ways to satisfy your sweet tooth year round.

pumpkin chocolate chip bread

How to Make Chocolate Pumpkin Muffins

Whether you make a loaf, regular, large or mini muffins you make the batter the same way. The only difference one the baking begins is you’d use a different pan and I like to use paper liners in this case so they lift out easier. Use the same baking temperature but for 18-20 minutes. Check at 17 min. Once the middle is no longer wet, gently touch, as soon as it springs back take them out, and out of the pan too to cool.

Chocolate Pumpkin Loaf Cake Ingredients

  • Pumpkin puree canned
  • Cocoa powder
  • Butter
  • Sugar
  • Brown sugar
  • Egg
  • Sour cream
  • All purpose flour
  • Semi sweet chocolate chips are the best, with an extra 1/2 cup on the top too
  • Loaf pan with non stick cooking spray or parchment paper lined
  • Wire rack for cooling is helpful

Dairy Free Option

If you need dairy free you can find options for butter and chips at the store for that too. I have used a plant based butter product from Country Crock in the past and literally you will never know the difference.

What goes good in pumpkin bread?

There are so many possibilities. If you amp it up with some cocoa and chocolate chips though you will be blown away. Pumpkin banana bread is another favorite if I have overripe bananas to use.

best pumpkin bread recipe

Chocolate Pumpkin Bread with Cake Mix

If you wanted to do this easier and faster you could use our 2 ingredient pumpkin muffins recipe for the batter but instead of spice mix use devil’s food. I will make it this way often when it is snowy and the kids have been out skiing all day. When home and exhausted I like to have a little treat done to serve up.

How to Make Pumpkin Bread with Cocoa Powder

  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine together flour, cocoa powder and baking soda together.
  3. In another bowl mix pumpkin, room temp. butter and egg, both sugars, vanilla and sour cream until smooth.
  4. Slowly add dry ingredients into wet until incorporated. Stir in 1/2 c chocolate chips, or other add ins
  5. Pour batter into a prepared pan sprayed lightly with non stick spray. Top with remaining chocolate chips.
  6. Bake at 350 F for 45-50 minutes until toothpick inserted in the center comes out mostly clean with some crumbs on it (meaning it’s moist, but no wet batter on it).
  7. Take out, put on cooling rack to cool for 10 minutes minimum before removing from the pan.
  8. Then set out of the pan on a cooling rack until at room temperature for the moistest cake.

As always you’ll want to have 2 bowls ready. One bowl needs to mix the dry ingredients and the other has the wet ingredients. Then incorporate the two gently without over-mixing the two. If you want to make these into muffins, bake time will just decrease to 18-20 min. Here’s what it looks like when it’s sliced. Use a sharp knife to slice and enjoy as a treat for breakfast, for Christmas brunch or a dessert.

Pumpkin chocolate Bread

Tips

How do you keep pumpkin bread moist?

Don’t over bake it! Take out when a toothpick comes out mostly clean with some crumbs on it. Wrap the bread in foil shortly after it is taken out of the oven and cooled. These are the secrets to keeping it moist.

What can I do with extra pumpkin puree?

Make this!!! You only need 1 cup so don’t throw away what’s left in that can, or make it homemade in a pressure cooker with a fresh squash and scrape out the middle!

What are some variations of double chocolate pumpkin bread?

1. Add 1/2 cup of chopped walnuts or pecans to the batter.
2. Fold in 1/2 cup of dried cranberries or raisins to the batter.
3. Top the bread with a glaze made from powdered sugar, milk, and vanilla extract.
4. Drizzle the bread with melted chocolate.

chocolate bread

Other pumpkin recipes you’ll love

Use zucchini in our chocolate banana muffins too. It gives it even more moistness we all love. These are homemade too and great when you have browned fruit that needs to be used up.

And our MOST popular recipe is here. During the Fall season we make pumpkin zucchini muffins a lot! Below is a printable version of this recipe with nutrition facts too such as calories and saturated fat. This is true comfort food though so just ignore it all other than the YUMs. 😉

If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.

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chocolate pumpkin bread
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4.50 from 2 votes

Chocolate Pumpkin Cake

Double chocolate pumpkin cake with cocoa powder and chocolate chips is out of this world delicious. Baked into a loaf for a fun Fall dessert but year round it will make your mouth water.
Course Breakfast, Dessert
Cuisine American
Keyword bread, chocolate, chocolate chip, homemade, muffins, pumpkin
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12
Calories 268kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Whisk together flour, cocoa powder and baking soda together.
  • Mix pumpkin, room temp. butter and egg, both sugars, vanilla and sour cream until smooth.
  • Slowly add dry ingredients into wet until incorporated.
  • Stir in 1/2 c chocolate chips.
  • Pour batter into a loaf pan sprayed lightly with non stick spray. Top with remaining chocolate chips. Bake for 45-50 minutes until toothpick comes out mostly clean with some crumbs on it (meaning it's moist, but no wet batter on it).
  • Take out, put on cooling rack. Do not remove loaf until cooled.

Video

Nutrition Facts
Chocolate Pumpkin Cake
Amount Per Serving (2 oz)
Calories 268 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 199mg9%
Potassium 129mg4%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 1172IU23%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
4.50 from 2 votes (1 rating without comment)
Recipe Rating




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Jen

Tuesday 3rd of November 2020

We have made this twice, Good bread but we made a few adjustments and liked it even better!! We did 1/2 c pumpkin with 2 ripe bananas. We also decreased the sour cream to 1/3 cup and butter to 6 tbsp. It was not so underdone in the middle and set up a bit better with less butter and sour cream. If you really want some good fall flavor add 1-1/2 tsp of pumpkin pie spice. It was delicious. My kids adored it.

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