Moist Chocolate Pumpkin Bread: 60-Minute Perfect Bake

Moist Chocolate Pumpkin Bread has become my absolute favorite fall bake, and I’ve discovered the secret to making it extra moist and fudgy every single time! I remember the first time I tried making it, I was worried it would turn out dry, a common problem with gluten-free baking. But this recipe, my friends, is a game-changer. The aroma alone, a perfect blend of warm pumpkin spice and rich chocolate, fills my kitchen and instantly makes it feel cozy. It’s that irresistible scent that signals the start of autumn for me. Ready to bake the best moist chocolate pumpkin bread? Let’s get cooking!

Why You’ll Love This Moist Chocolate Pumpkin Bread

This recipe for moist chocolate pumpkin bread is a true winner for so many reasons. It’s the perfect blend of healthy and decadent, making it a treat you can feel good about. Here’s why you’ll be making this easy moist chocolate pumpkin bread again and again:

• Gluten-Free Indulgence: You won’t believe it’s gluten-free! This recipe delivers incredible flavor and texture without compromise.
• Perfectly Sweetened: We use monk fruit to achieve a delightful sweetness that’s lighter without sacrificing taste.
• Decadent Chocolate & Warm Spices: The combination of rich chocolate and cozy pumpkin spice is pure autumn bliss.
• Versatile Loaf: Enjoy this moist pumpkin bread with chocolate for breakfast, as a satisfying snack, or even a light dessert.
• Easy to Make: Even if you’re new to baking, this moist chocolate pumpkin loaf recipe comes together quickly and simply.
• Extra Moist Texture: Thanks to ingredients like pumpkin puree and sour cream, every bite is wonderfully moist.
• Wholesome Ingredients: It’s packed with goodness, making it a smart choice for a delicious treat.

Ingredients for Your Moist Chocolate Pumpkin Bread

Gathering the right ingredients is the first step to baking the best moist chocolate pumpkin bread. This recipe uses a thoughtful mix to ensure that super moist chocolate pumpkin bread texture we all crave, while keeping it gluten-free and lightly sweetened. Here’s what you’ll need:

Dry Ingredients

• 1 1/2 cups gluten-free flour – the base for our moist pumpkin bread with chocolate.
• 1/2 cup granulated monk fruit – a natural sweetener that keeps things light.
• 4 scoops hot cocoa collagen powder – adds a chocolatey depth and boosts protein.
• 1/2 cup chocolate pancake mix – for an extra layer of chocolate flavor and tender crumb.
• 2 tsp pumpkin spice – essential for that classic warm, autumnal aroma.
• 1 tsp baking powder – helps the bread rise beautifully.
• 1 tsp baking soda – works with acidic ingredients for lift and tenderness.
• 1/2 tsp salt – to enhance all the other flavors.

Wet Ingredients

• 2 whole eggs – bind everything together and add richness.
• 1 cup pumpkin puree – the star ingredient for moisture and that lovely orange hue.
• 3/4 cup sour cream – contributes significantly to the bread’s incredibly moist texture.
• 1/4 cup coconut oil, melted – adds healthy fats and moisture.
• 2 tsp vanilla extract – a flavor enhancer that complements both pumpkin and chocolate.
• 1/2 cup granulated monk fruit – for sweetness without the sugar crash.

Mix-ins and Topping

• 2 chopped chocolate bars – for those delightful pockets of melted chocolate.
• 1/3 cup chopped pecans – adds a lovely crunch and nutty flavor.
• 1 cup powdered monk fruit – for a dusting of sweetness.
• 2 tbsp sugar-free maple syrup – to create a simple, delicious glaze.

How to Make This Easy Moist Chocolate Pumpkin Bread

Whipping up this easy moist chocolate pumpkin bread is a breeze, and the process is almost as delightful as the final product. You’ll love how simple it is to create such a decadent, moist treat. Follow these steps for your best chocolate pumpkin bread recipe moist outcome yet!

Step 1: Prepare Pans and Oven

First things first, let’s get your oven ready. Preheat it to 350°F (177°C). While the oven heats up, line a standard loaf pan with parchment paper. This prevents sticking and makes removing your beautiful loaf of moist chocolate pumpkin bread so much easier.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together all your dry ingredients for this moist chocolate pumpkin loaf recipe. This includes the 1 1/2 cups gluten-free flour, 1/2 cup granulated monk fruit, 4 scoops hot cocoa collagen powder, 1/2 cup chocolate pancake mix, 2 tsp pumpkin spice, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Whisking them together ensures everything is evenly distributed, setting the stage for a perfectly baked bread.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the wet ingredients until they are thoroughly combined and smooth. You’ll mix the 2 whole eggs, 1 cup pumpkin puree, 3/4 cup sour cream, 1/4 cup melted coconut oil, and 2 tsp vanilla extract. This mixture is key to achieving that wonderfully moist texture.

Step 4: Combine Wet and Dry

Now, it’s time to bring it all together. Gently fold the wet ingredients into the bowl with the dry ingredients. Mix until they are just combined. Be careful not to overmix; overmixing can lead to a tougher texture, and we’re aiming for super moist chocolate pumpkin bread here!

Step 5: Add Mix-ins

Gently stir in the 2 chopped chocolate bars and the 1/3 cup chopped pecans into the batter. These will create delightful pockets of gooey chocolate and satisfying crunch throughout your moist chocolate pumpkin bread. Again, fold them in just until distributed.

Step 6: Bake the Loaf

Pour the batter evenly into your prepared loaf pan. Place it in the preheated oven and bake for approximately 60 minutes. You’ll know your moist chocolate pumpkin bread is ready when a toothpick inserted into the center comes out clean. The aroma will be absolutely heavenly!

Step 7: Prepare the Glaze

While your moist chocolate pumpkin bread is baking, you can whip up a simple glaze. In a small bowl, mix together 1 cup powdered monk fruit with 2 tbsp sugar-free maple syrup until smooth and drizzly. This adds a touch of sweetness and a beautiful finish.

Step 8: Glaze and Serve

Once the bread has baked, let it cool in the loaf pan for about 15 minutes before carefully removing it to a wire rack to cool completely. Once cooled, drizzle the prepared glaze over the top. Slice and serve this amazing moist chocolate pumpkin bread, and enjoy every delicious bite!

Pro Tips for the Best Moist Chocolate Pumpkin Bread

Achieving that perfect, melt-in-your-mouth texture for your moist chocolate pumpkin bread is all about a few key techniques. Follow these pro tips to guarantee your homemade moist chocolate pumpkin bread is a showstopper every time.

What’s the secret to this moist chocolate pumpkin bread?

The real secret to this moist chocolate pumpkin bread lies in the combination of ingredients that add moisture without making it heavy. Using pumpkin puree and sour cream is crucial, as they contribute natural moisture and richness. Also, be careful not to overmix the batter once the wet and dry ingredients are combined. Gently folding everything together preserves the delicate crumb that makes this bread so wonderfully moist and tender. For more baking tips, check out general baking principles.

Can I make this moist chocolate pumpkin bread ahead of time?

Absolutely! This easy moist chocolate pumpkin bread is perfect for meal prep. You can bake it one or two days in advance and store it at room temperature, tightly wrapped, to keep it fresh. It actually tastes even better the next day as the flavors meld together. Just make sure it’s completely cooled before wrapping to prevent any condensation, which could affect the bread’s moist texture.

How do I avoid common mistakes with moist chocolate pumpkin bread?

The most common mistake is overbaking, which can dry out even the moistest pumpkin bread recipe. Keep an eye on the baking time and test for doneness with a toothpick. If it comes out with moist crumbs attached, it’s ready. Another pitfall is overmixing; this develops the gluten structure too much, leading to a dense, less moist bread. Finally, ensure all your wet ingredients are at room temperature for better emulsification and a smoother batter. Understanding ingredient functions can help prevent these issues, similar to how understanding the role of specific ingredients is important in other recipes.

Best Ways to Serve Your Moist Chocolate Pumpkin Bread

This easy moist chocolate pumpkin bread is incredibly versatile, making it a perfect addition to any part of your day. Whether you’re looking for a delightful breakfast treat, a satisfying snack, or even a light dessert, this bread fits the bill beautifully. Enjoying this moist pumpkin bread with chocolate is always a good idea!

As a Breakfast Treat

Start your morning right with a slice of this moist chocolate pumpkin loaf recipe. It pairs wonderfully with a hot cup of coffee or a soothing mug of tea. The subtle sweetness and warm spices make it the ideal accompaniment to your morning routine, offering a moment of cozy indulgence before the day truly begins. For other breakfast ideas, consider our buttermilk pancakes.

Perfect for Snacks

Need an afternoon pick-me-up? This chocolate pumpkin bread recipe moist and fudgy texture makes it an incredibly satisfying snack. It’s substantial enough to keep you going between meals without feeling heavy, and the combination of pumpkin and chocolate is always a welcome treat.

Delicious Dessert Option

For a lighter dessert, a slice of this moist chocolate pumpkin bread is simply divine. It’s especially delightful served warm with a small scoop of vanilla bean (sugar-free, of course!) ice cream or a dollop of whipped cream. The rich flavors are sure to satisfy your sweet cravings. If you’re looking for other dessert options, you might enjoy our pistachio pavlova.

Nutrition Facts for Moist Chocolate Pumpkin Bread

This moist chocolate pumpkin bread is as wholesome as it is delicious. Here’s a breakdown of the estimated nutritional information per serving of this moist chocolate pumpkin loaf recipe. It’s a great way to enjoy a treat while keeping your macros in mind.

• Calories: 220
• Fat: 11g
• Saturated Fat: 6g
• Protein: 7g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 6g
• Sodium: 210mg

Nutritional values are estimates and may vary based on specific ingredients used in your moist chocolate pumpkin bread.

How to Store and Reheat Your Moist Chocolate Pumpkin Bread

Keeping your moist chocolate pumpkin bread fresh and delicious is simple! Once your loaf has completely cooled on a wire rack – this is crucial to prevent sogginess – it’s time to store it properly. For the best results and to maintain that wonderful moist texture, wrap the bread tightly in plastic wrap or place it in an airtight container. This helps lock in moisture and prevent it from drying out. Your homemade moist chocolate pumpkin bread will stay fresh at room temperature for about 3-4 days.

If you need to keep this delightful moist pumpkin bread with chocolate for longer, the freezer is your best friend! You can freeze the entire loaf or individual slices for up to 3 months. For freezing, wrap it very tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. To reheat, thaw slices overnight in the refrigerator, or gently warm them in a toaster oven or microwave for a few seconds until just heated through. This ensures you can enjoy a slice of your super moist chocolate pumpkin bread anytime!

Variations of Moist Chocolate Pumpkin Bread You Can Try

Don’t be afraid to get creative with this versatile moist chocolate pumpkin bread recipe! Whether you want to adjust the flavor profile, cooking method, or dietary needs, there are plenty of ways to personalize this easy moist chocolate pumpkin bread. These variations ensure your chocolate pumpkin bread moist and fudgy experience is always new and exciting.

Nutty Variations

For an added layer of crunch and flavor in your moist chocolate pumpkin bread, consider swapping the pecans for other nuts. Toasted walnuts or slivered almonds work beautifully, offering a delightful contrast to the soft, moist interior of the bread. Just ensure they are chopped to a similar size as the pecans for even distribution.

Chocolate Chip Alternative

If you prefer, you can easily substitute the chopped chocolate bars with sugar-free chocolate chips. This is a fantastic option for an even distribution of chocolate throughout your moist chocolate pumpkin loaf recipe. They melt slightly during baking, creating those irresistible pockets of gooey goodness that make this bread so special.

Extra Spice

Want to really amp up the cozy autumn flavors in your moist chocolate pumpkin bread? Feel free to add an extra teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients. This will enhance the warm spice notes and create an even more fragrant and delicious chocolate pumpkin bread, perfect for a chilly day.

Rustic Finish

For a simpler, more rustic presentation of your moist chocolate pumpkin bread, you can skip the glaze altogether. Instead, once the bread has cooled slightly, lightly dust the top with a tablespoon or two of unsweetened cocoa powder or powdered monk fruit. This gives it a beautiful, understated finish that still tastes amazing.

Muffin Conversion

Looking for individual portions of this super moist chocolate pumpkin bread? You can easily adapt this recipe to make muffins! Simply prepare the batter as directed and fill standard muffin cups about two-thirds full. Bake at the same temperature (350°F/177°C) for approximately 20–25 minutes, or until a toothpick inserted into the center comes out clean.

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