Chocolate Chunk Pumpkin Bread is the perfect fusion of warm fall spices and rich chocolate indulgence. This tender, moist loaf features pumpkin puree, aromatic cinnamon, and nutmeg, all elevated by bold bites of dark chocolate. Finished with a crackly sugared crust, it’s an ideal companion for your morning coffee or a cozy afternoon treat.

Why You’ll Love This Recipe

This spiced pumpkin bread is more than just seasonal comfort—it’s a wholesome yet decadent twist on a classic. Here’s why it’s worth baking:

Made with nourishing ingredients like pumpkin puree and maple syrup
Deep flavor from warm spices and rich chocolate
Moist texture with a golden, crackly top
Simple to prepare, no mixer required
Versatile for breakfast, snack, or dessert
Keeps well and even improves in flavor over time

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Canned pumpkin puree
Pure maple syrup or honey
Coconut oil or vegetable oil
Vanilla extract
All-purpose or spelt flour
Baking soda
Baking powder
Salt
Ground cinnamon
Nutmeg
Ground ginger
Dark chocolate chunks or chips
Optional: coarse sugar for topping

directions

Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or lightly grease it.
In a large bowl, whisk together pumpkin puree, maple syrup, oil, and vanilla until smooth.
In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Fold in the chocolate chunks, reserving a few to place on top of the batter.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with coarse sugar if desired.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

Servings: Makes 10 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Calories: ~210 kcal per slice

Variations

Gluten-Free: Substitute a gluten-free flour blend for all-purpose flour.
Nut-Free: This recipe is naturally nut-free, but always check your chocolate source.
Vegan: Use maple syrup and a plant-based chocolate for a dairy-free loaf.
Spice Blend: Add a pinch of cloves or allspice for extra autumn warmth.
Mini Loaves: Divide batter into smaller pans and reduce bake time to 25–30 minutes.
Add-Ins: Mix in chopped walnuts or pecans for added crunch.

storage/reheating

Store the cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature or gently warm in the oven at 300°F (150°C) for 10–12 minutes to refresh texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure to use pureed, cooked pumpkin with a smooth consistency. Drain excess moisture to match the texture of canned puree.

Is maple syrup better than honey in this recipe?

Both work well. Maple syrup adds a slightly richer, earthy sweetness, while honey offers a floral note. Choose based on your preference.

Can I reduce the sugar?

Yes, you can reduce the maple syrup or honey slightly, but it may affect the texture and moistness of the loaf.

What type of chocolate is best?

Dark chocolate chunks or semi-sweet chips are ideal. Milk chocolate may be too sweet for the spice profile.

Why is my pumpkin bread dense?

Overmixing the batter can lead to a dense loaf. Stir just until combined for the best texture.

How do I know when it’s fully baked?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.

Can I add nuts or dried fruit?

Yes, chopped walnuts, pecans, or dried cranberries make great additions for flavor and texture.

What’s the purpose of the coarse sugar topping?

It adds a satisfying crunch and visual appeal, but the loaf is still delicious without it.

Can I make muffins instead of a loaf?

Absolutely. Fill muffin tins ¾ full and bake at 350°F (175°C) for 20–25 minutes.

How should I serve this pumpkin bread?

It’s wonderful on its own, but also pairs beautifully with butter, cream cheese, or a dollop of whipped cream.

Conclusion

Chocolate Chunk Pumpkin Bread is a flavorful, satisfying loaf that captures the essence of fall in every bite. With its perfect balance of spice, sweetness, and indulgence, this recipe is both comforting and impressive. Whether enjoyed fresh from the oven or toasted the next day, it’s sure to become a seasonal staple in your kitchen.