Double chocolate pumpkin loaf

A slice of double chocolate pumpkin bread on a white plate with a fork.

I’m BACK. With the LAST 3/4 cup of pumpkin purée! I’m finally through that giant can (see the bottom of this post for all the ways I’ve used it up this last month!)! And I’m coming at you today with a n0t-too-sweet loaf that’s perfect for breakfast. With cocoa powder and chocolate chips, this is extra chocolatey. The pumpkin purée and vegetable oil (no butter) make this just moist enough – not soggy – and it reheats beautifully in the microwave on Day 2 or 3!

A loaf of double chocolate pumpkin bread.The best part? Apart from the pumpkin, this uses pantry and fridge staples so you probably have everything you need on hand already!

My recipe uses maple syrup and it really doesn’t make a very sweet loaf at all. If you want something a little sweeter, you can use granulated sugar instead. For a stronger pumpkin pie spice flavour (this is pretty subtle), add extra spice mix! If you want more chocolate flavour, add more chocolate chips!

Yield: 8-10

Double chocolate pumpkin loaf

A slice of double chocolate pumpkin bread.

Subtle pumpkin spice and chocolate make for a not-too-sweet breakfast loaf!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1/3 cup (80ml) vegetable oil 
  • 1/4 cup (60ml) maple syrup (for a sweeter loaf, use 1/2 cup (100g) granulated sugar)
  • 2 large eggs 
  • 2 teaspoons pure vanilla extract 
  • 1 1/2 cups (225g) all-purpose flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1/4 cup (25g) cocoa powder
  • 1 teaspoon pumpkin pie spice 
  • 3/4 cup (180g) canned pure pumpkin purée 
  • 1/2 cup (100g) chocolate chips plus extra for sprinkling on top


  1. Pre-heat oven to 350˚F. Line an 8 x 4-inch loaf pan with parchment paper, leaving some to hang over the edges which will form "handles" to help you remove the loaf from the pan once it's baked.
  2. In a large bowl, whisk together the oil, maple syrup (or sugar), eggs and vanilla.
  3. In a smaller bowl, whisk together the flour, baking soda, baking powder cocoa and pumpkin pie spice.
  4. Fold the dry ingredients into the wet ingredients gently using a rubber spatula until it's just combined.
  5. Add the pumpkin purée and fold in gently until it's just combined.
  6. Add the chocolate chips and fold through until evenly distributed through the batter.
  7. Transfer the batter to the prepared loaf tin and spread evenly over the surface of the tin.
  8. Sprinkle the remaining chocolate chips evenly over the top of the batter, pressing them in slightly with your fingers.
  9. Bake at 350˚F for 50-60 minutes or until a toothpick or skewer inserted into the centre comes out clean.
  10. Remove from the loaf pan using the parchment "handles" and allow to come to room temperature on a wire cooling rack.

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A slice of double chocolate pumpkin bread.What about you? Are you still working on using up leftover pumpkin purée?

More pumpkin recipes you might enjoy!


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4 thoughts on “Double chocolate pumpkin loaf”

  1. I had leftover pumpkin so was happy to see this recipe–chocolate pumpkin bread, yes please! I made it and it’s delicious plus easy to pull together. A procedure question, though. Why do we add the pumpkin after the wet and dry ingredients are mixed? Does that change texture in any way? Could the pumpkin be added to the wet ingredients before the dry ones are added? Appreciate any insight!

  2. I know that we, down under, don’t really appreciate pumpkin in the same way you northern hemisphere people do, but even after looking at the delish pics of the loaf, I find it hard to reconcile the words pumpkin and chocolate. Interesting, Mardi.

    • I DO NOT appreciate pumpkin at all – all these recipes have been in an attempt to use it up from recipe development! This does not taste like pumpkin at all. If you’ve had and like carrot cake this would be similar!


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