Chocolate Pumpkin Bread

Happy Friday! Here is a pumpkin recipe that you can make during the weekend. I’m using my pumpkin bread recipe and gave it a couple of twists. For the chocolate part, I added some dark cocoa powder and hot espresso. If you can, use dark cocoa powder because it gives an extra rich color to the bread but if not, just use regular cocoa powder.

This bread is light and perfect for Fall season and you don’t need a mixer for this recipe, just 2 bowls!

Don’t forget to follow me on Instagram @Pastry_Tales because I just posted the video of how to make this delicious treat.

Yield one 9 by 5 inch loaf pan

Prepare your pan : Line the bottom and sides (overhanging) of your pan with parchment paper.

I really like to use this parchment paper. Click HERE to see which one I use.


For the pumpkin bread

1 and 3/4 cups of all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

2 large eggs room temperature

1 cup white granulated sugar

1 and  1/2 cups of pumpkin puree (not pumpkin pie filling)

1/2 cup canola oil/vegetable oil

1/4 cup orange juice

For the chocolate part

3 tablespoons dark cocoa powder

4 tablespoons hot coffee


1/2 cup mini semi sweet chocolate chips (or less/more if you want to)


1.- Preheat oven to 350 F degrees. Spray 9×5 inch loaf with with non-stick spray. If you don’t have the spray just use butter. Set aside.

2.- You don’t need a mixer for this recipe.  In a large bowl mix all the dry ingredients: flour, baking soda, baking powder, salt, and spices. Set aside.

3.- In a medium bowl whisk the eggs with the granulated sugar. Mix for 2 minutes. Then, add the pumpkin puree, oil and orange juice. Mix well.

4.- Pour the wet ingredients into the dry ingredients and gently mix with a spatula. You might see a few lumps, do not overmix.

5.- Divide the batter in 2 bowls.

6.- In a small bowl mix cocoa powder and hot espresso. Add this chocolate mixture to one of the pumpkin batter bowls. Mix well.

7.- Pour half of the pumpkin mixture into your prepared loaf pan. Then, add half of the chocolate mixture. Add the other half of the pumpkin mixture. Add the other half of the chocolate mixture. IT IS VERY IMPORTANT that you are gentle when you add each layer, use a spoon to add each batter.

8.- Using a knife or a skewer to make swirls all over the batter. Don’t be afraid and insert the knife/skewer all the way down and make swirls.

9.- If adding chocolate chips, this is the time to sprinkle some on the top.

Bake for about 1 hour or until a toothpick inserted in the middles comes out with a few dry crumbs. Also, you should know that each oven works different so if you see that is almost an hour and the bread is not quite done yet but the top is getting crunchy, grab a piece of foil and cover it . Keep baking until is ready.

10.- Let it cool in the pan for 15 minutes and then place it on the top of a cooling rack.

11.- Slice and serve!