September is here and we all know what that means: time for internet ladies to lose it over pumpkin spice everything!I’m kidding. OK, half kidding.
But you totally know it’s true. I’m a total internet lady myself, so you can bet I hopped in line for my pumpkin spice latte first chance I got this week. 🙂
So if you’re feeling pumpkin crazy, I have a suggestion. Make this chocolate pumpkin bread— it’s tasty and could easily find it’s way on to a breakfast plate or beside your afternoon coffee. I mean, pumpkin AND chocolate? Yum!
Chocolate Pumpkin Bread, makes one loaf.
1/2 cup sugar
1/2 cup brown sugar
1/2 cup softened butter
1 teaspoon vanilla extract
1 1/2 cups flour
3 teaspoons cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pumpkin puree
2 tablespoons greek yogurt
We’re going to be mixing things, and then dividing them so we can get that pretty marbled look. Don’t fret, it’ll all work out in the end.
In a bowl, combine the sugars and softened butter. Mix well. Stir in each egg and then the vanilla extract until just combined. Set aside.
In another bowl, whisk together the flour, baking soda, and salt. Remove half of the mixture to another bowl (yes, a third bowl), and to this add the cocoa.
Now, divide the butter mixture in half between these two bowls. Add 1/4 cup pumpkin puree and a tablespoon of greek yogurt to each. Stir until just combined.
Add the batter to a buttered loaf pan in large spoonfuls, dispersing the two colors throughout. Then, use a knife to swirl the batter around.
Bake at 325°F for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5-10 minutes before removing it from the pan.
Serve warm with a tall glass of milk and a side of autumn vibes. Happy baking! xo, Emma
P.S. Check out 15 Pumpkin Desserts to Make This Fall for more recipes!
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- ½ cup sugar
- ½ cup brown sugar (softened)
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups flour
- 3 teaspoons cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup pumpkin puree
- 2 tablespoons greek yogurt
- In a bowl, combine the sugars and softened butter. Mix well. Stir in each egg and then the vanilla extract until just combined. Set aside.
- In another bowl, whisk together the flour, baking soda, and salt. Remove half of the mixture to another bowl (yes, a third bowl), and to this add the cocoa. Now, divide the butter mixture in half between these two bowls. Add 1/4 cup pumpkin puree and a tablespoon of greek yogurt to each. Stir until just combined.
- Add the batter to a buttered loaf pan in large spoonfuls, dispersing the two colors throughout. Then use a knife to swirl the batter around.
- Bake at 325°F for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5-10 minutes before removing it from the pan.
I just wanted to let you all know that I’ve been making this every year for Thanksgiving and for neighbor/teacher gifts since you posted it! It’s easy and so so delicious. The swirl is what everyone always comments on, so thanks for such a great tradition.
This looks amazing! I can’t wait to make it! It will get me into the autumn spirt since it’s still 90 degrees where I live. I’m thinking it would taste great with a little bit of my homemade cinnamon whipped cream! By the way your blog is beautiful, I can’t seem to stop coming back to see what new things you’ve posted! Keep up the amazing work ladies!
What size pan should I use for this recipe?
I made this over the weekend and it is delish! I didn’t have any plain greek yogurt so I subbed sour cream. So moist and flavorful. I’m going to have to bake another loaf because my husband is gobbling it up.
Just made this – it was sooo good! Wish I could post a pic, it’s beautiful and marbled, just like yours.
Ooooh pumpkin and chocolate! Looks fabulously delicious!
this sounds amazing. pumpkin and chocolate? best thing everrr.
I want to try this recipe. My mouth is drooling…
THREE dirty bowls??? Try this way for ONE bowl. Divide the ingredients (except cocoa) evenly and make the plain pumpkin batter. Scoop into the loaf pan in a checkerboard pattern – the batter is sturdy enough to stay in place. Same bowl – repeat process, adding cocoa to batter. Fill in the checkerboard with the cocoa batter. Swirl (skewers work better than a knife) and bake.
Also, add cinnamon. Who bakes with pumpkin but no spices?
this sounds so good!
Hi Daria! Emma used the kind you get in a can at the grocery store, but you can roast your own pumpkin to make it 🙂 -Jacki
Thanks for sharing! I have it in the oven as I type. I’m not great in the kitchen, so fingers crossed it turns out well 🙂
I follow you since a long time and I am excited about every post of you.
Today I did a blogpost about my Top 5 Blog and I mentioned you. Here is the link
Wish you all the best.
Yep, I’m def one of those ladies ha! Cant wait to try baking this! Nom! 🙂
that bread looks and sounds really good and I definitely have to try it. I have one question: Did you make the pumpkin puree yourself? I’m from Germany and I think we can’t buy pumpkin in any other way than as one whole pumpkin. Is it important which kind of pumpkin I use?
I do not comment very often, but I love your blog and I already tried many of your recipes that all turned out wonderful (last week’s no-bake cookies, the bagels you posted once, the hi-hat-cupcakes and so on).
I send lots of love from Germany!
Oh my gosh, this looks amazing! I have to try and make this in October!!x
I go crazy for pumpkin this time of year, along with the rest of them! This recipe looks wonderful. Any suggestions for substitute for yogurt if I want a vegan one?
Just made this today with my 9-year-old, and it is delicious!! We both give it two thumbs up. I threw some chocolate chips in to the cocoa batter but otherwise made it exactly as written. A great way to usher in fall. Thanks!
Everything about this is perfection. <3
Don’t we all have a soft spot for pumpkin things? And with chocolate, ahh it sounds heavenly! xo