Chocolate Nut Pumpkin Bread Recipe

Name: Chocolate Nut Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, softened; ¾ cup granulated sugar; ¾ cup packed brown sugar; 1 teaspoon ground cinnamon; ½ teaspoon grated nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; 1 cup canned pumpkin; ½ cup firmly packed unsweetened cocoa powder; 2 eggs; 1 ½ cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ¼ cup milk; 6 ounces semi-sweet chocolate chips (1 cup); ¼ cup chopped pecans; ¼ cup currants or ¼ cup raisins; powdered sugar

Servings: persons

½ cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup canned pumpkin
½ cup firmly packed unsweetened cocoa powder
2 eggs
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup milk
6 ounces semi-sweet chocolate chips (1 cup)
¼ cup chopped pecans
¼ cup currants or ¼ cup raisins
powdered sugar

1
Preheat oven to 350 F.
2
Generously grease a 9 x 5 x 3-inch loaf pan.
3
In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4
Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well.
5
Add eggs, one at a time, beating well after each addition.
6
Sift together flour, baking powder, baking soda, and salt.
7
Add to chocolate mixture alternately with milk, beating until mixed.
8
Stir in chocolate chips, pecans, and currants.
9
Turn batter into prepared pan.
10
Bake 1 1/4 hours, or until a cake tester inserted in center comes out clean.
11
Let loaf cool in pan 30 minutes, then transfer to a rack and let cool completely.
12
Sift powdered sugar over top before serving.

1058

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ½ cup butter, softened, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 teaspoon ground cinnamon, and more.

Yes, Chocolate Nut Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Nut Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions