Pumpkin Chocolate Loaf with Spiced Chocolate Chips

Step 1: Whisk eggs and brown sugar in a large bowl until the mixture thickens slightly and becomes foamy, about 30 seconds by hand.

Step 2: Add melted butter, pumpkin puree, Greek yogurt, vanilla, salt, and pumpkin pie spice. Mix until combined.

Step 3: Sift the flour, baking powder, and baking soda into the bowl and fold gently until just combined to avoid overmixing.

Step 4: In a small bowl whisk together cocoa powder, boiling water, and optional instant espresso until glossy and smooth to bloom the cocoa.

Step 5: Divide the batter in half. Stir the cocoa mixture into one half to make the chocolate batter, then fold in the mini chips.

Step 6: Spoon alternating dollops of the pumpkin and chocolate batters into the loaf pan to build layers. Scoop roughly 1/3 cup at a time for even layering.

Step 7: Bake for 55–60 minutes at 355°F (180°C), or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 55 minutes.

Step 8: Let the loaf rest in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

✔️ Expert pumpkin bread tips

1. Bloom the cocoa: Mixing cocoa with boiling water releases flavor and creates a glossy chocolate batter that blends easily.
2. Avoid overmixing: Fold gently after adding flour. Overmixing develops gluten and can make the loaf tough.
3. Watch baking time: Overbaking dries the loaf. Check with a toothpick starting at 50–55 minutes and tent with foil if the top browns too fast.

Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Results can vary by brand—we recommend using a blend formulated for baking.

Yes. Stir the cocoa mixture into the entire batter and increase mini chips if desired for a fully chocolate loaf.

For intricate pans, use a nonstick baking spray with flour. For simpler pans, rub with cold butter and dust with flour or cocoa powder for reliable release.

Pumpkin and Chocolate Bread

Mary

Equipment

• 9 x 5 inch loaf pan

Ingredients

• 3 large eggs, room temperature
• 1 1/4 cup brown sugar
• 3/4 cup butter, melted
• 1 cup pumpkin puree
• 1/3 cup plain Greek yogurt
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1 tablespoon pumpkin pie spice
• 2 cups all-purpose flour (240g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup cocoa powder
• 1/3 cup boiling water
• 1/2 teaspoon instant espresso (optional)
• 1/2 cup mini semisweet chocolate chips

Instructions

1. Preheat oven to 355°F (180°C). Line a loaf pan with parchment or grease with a baking spray that contains flour.
2. In a large bowl, whisk eggs and brown sugar until slightly thickened and foamy, about 30 seconds by hand.
3. Add melted butter, pumpkin puree, Greek yogurt, vanilla, salt, and pumpkin pie spice. Mix until combined.
4. Sift flour, baking soda, and baking powder into the bowl and fold gently until just combined.
5. In a small bowl whisk cocoa powder with boiling water and instant espresso (if using) until smooth and glossy.
6. Divide batter in half. Stir the cocoa mixture into one half to form the chocolate batter, then fold in the mini chips.
7. Alternate spooning pumpkin and chocolate batters into the pan to create layers, using roughly 1/3 cup per scoop.
8. Bake 55–60 minutes, checking at 55 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
9. Let the loaf rest in the pan for 10 minutes, then remove and cool completely before slicing.

Notes

Storage: Keep wrapped at room temperature up to 2 days or refrigerated up to 5 days. Freeze slices with parchment between them in an airtight bag for up to 2 months.

Tips:

• Bloom the cocoa with boiling water for a richer chocolate flavor.
• Fold gently after adding flour to avoid a dense loaf.
• Check early to prevent overbaking; tent with foil if the top browns too quickly.

Nutrition