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Pumpkin Chocolate Bread

Pumpkin Chocolate Bread

Pumpkin Chocolate Bread is an easy pumpkin bread recipe!

Pumpkin chocolate bread is easy to whip up, can be made with canned or fresh pumpkin. Dairy-free with a hint of orange.

Oil makes it a super moist pumpkin bread

This recipe came about after many years of searching for the perfect moist pumpkin bread recipe. Do you relate? Over the years, I’ve tried a lot of pumpkin bread recipes and realized that I am a picky one when it comes to pumpkin bread! Either the texture was too wet, or lacked flavor.

So, after many trials and tribulations, I can say I am happy with this version of pumpkin chocolate bread.

Our family doesn’t have a dairy allergy but I love using oil instead of butter in baked goods. Oil is a bit lighter feeling in quick breads, bakes with a more even crumb and tends to not dry out as much afterwards. Plus, using oil instead of butter make a super moist pumpkin bread.

Make it easy and use canned pumpkin

You can roast a fresh pumpkin and puree yourself but canned pumpkin will do just fine. Look for pumpkin without any added sugars- you are looking for straight up pureed pumpkin.

If you have time on your hands and really want that fresh pumpkin flavor, choose a variety of pumpkin or squash that has less water content- I love using Red Kuri squash for baking.

Why is there orange zest in this sweet treat?

Using orange zest in this recipe adds brightness and rounds out all the fall pumpkin flavors. A hint of orange is a really nice flavor combination with the warming spices and chocolate.

Add chocolate chips or chocolate chunks to pumpkin chocolate bread

I’ve added chocolate chunks here but you can use chocolate chips, mini chocolate chips or even leave the chocolate out. This recipe is totally adaptable.

Turn Pumpkin Chocolate bread into healthy pumpkin muffins

Omit the chocolate chips and turn this pumpkin chocolate bread into pumpkin muffins! Or keep them in for a treat that is decadent but better for you than store bought. I’ve included options for using coconut sugar for a less refined sugar-free version too.

healthy pumpkin muffins

To bake into healthy pumpkin muffins or mini muffins, see notes below. Happy fall baking!

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Pumpkin Chocolate Bread is an easy pumpkin bread recipe!

Pumpkin Chocolate Bread

  • Author: Shahla
  • Total Time: 1 hour 5 minutes
  • Yield: 1 Loaf 1x
  • Diet: Vegetarian


This moist pumpkin chocolate bread recipe is dairy free and uses oil to make it the perfect light bread. 

See Also
Soy Free Wonton Soup


  •  1 cup spelt, whole wheat or whole wheat pastry flour. 
  • ½ cup unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree, fresh or canned
  • 1/4 cup organic cane sugar plus 1 tablespoon
  • 1/4 cup brown or coconut sugar
  • 1/2 teaspoon orange zest
  • 1/3 cup avocado oil or olive oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain, any plant based yogurt or full fat dairy yogurt
  • 2 large eggs
  • ½ cup mega chocolate chunks or chocolate chips plus 2- 3 tablespoons extra for top. If using chocolate chips, use 3/4 cup plus 1/4 to sprinkle on top. 


  • Preheat oven to 350 degrees. Line a 9×5 inch loaf pan with parchment.
  • In a small bowl, combine sugars. Using a microplane, zest orange into sugars and mix with your hands, to release oils. Set mixture aside.
  • Use a stand mixer or electric beaters on low speed or use a whisk; mix flours, baking soda, baking powder, cinnamon, ginger, allspice, and salt.
  • Add in pumpkin and sugar/zest mixture together. Add oil, vanilla, yogurt and eggs. Mix until all ingredients are combined. Do not over mix. Gently mix in chocolate chunks or chips.
  • Pour batter into pan. Add extra chunks on top of loaf, pressing down lightly. Smooth and tap once to make sure batter is even.
  • Bake for about 40-50 minutes or until top of loaf is nicely browned, sides pull from the edges and/or a wooden skewer inserted into center comes out clean.
  • Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before serving.


Keeps well up to 2 days wrapped in parchment/foil on the counter. Leftovers freeze well, for up to three months.

To bake as muffins: Follow above recipe except:

– Omit yogurt and add 1/4 cup buttermilk or for dairy free muffins: use 1/4 cup non-dairy yogurt or coconut milk plus 1 tablespoon apple cider vinegar                                                                                     

– Add 1 extra tablespoon of cane sugar (1/4 cup plus 2 tablespoons) 
– Batter will be thick. Fill to top.
– Bake for 18-20 minutes.
– Makes 12 muffins.
Bake mini muffins: for 12-14 minutes. 

  • Prep Time: 15
  • Cook Time: 50
  • Category: Bread

Tools to make the best Pumpkin Chocolate Bread

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