Pumpkin Chocolate Chunk Bread

UPDATE: This post was updated on April 7, 2025 to include conversions for metric measurements and nutrition information.

Once the weather starts turning even a little bit chilly, I'm ready for pumpkin recipes! And this Pumpkin Chocolate Chunk Bread is one of the first recipes I turn to. It's sweet from the pumpkin and dark chocolate, with a bit of crunch on the top from the turbinado sugar. Such a delicious treat or snack!

If you're looking for other pumpkin recipes, check out these Sourdough Discard Pumpkin Cinnamon Rolls and these Sourdough Discard Pumpkin Dinner Rolls. In the mood for something savory? Try this Pumpkin and Carrot Soup or this Sourdough Discard Pumpkin Focaccia.

Ingredients

There are only a few key ingredients you'll need to make this Pumpkin Chocolate Chunk Bread.

• Pumpkin purée: Whether you made your own (check out how to make your own homemade pumpkin purée here) or have a can of pumpkin purée that you want to use, it's the start for this delicious recipe! If you're using homemade pumpkin purée, please know that how dry or liquidy that purée is will impact the baking time for this recipe.
• Dark brown sugar: I love the deep, molasses flavor of dark brown sugar, but you can also use light brown sugar here.
• Non-dairy yogurt: This adds great flavor and moisture. Make sure this is unflavored. You can also use regular dairy yogurt here if you prefer. Final note: you'll want this to be room temperature to help the batter rise properly.
• Dark chocolate: I like to use bars (Lindt 70% Dark Chocolate) and cut them into chunks so they can be irregular. You could also use dark chocolate chips if you prefer.
• Turbinado sugar: Just a little bit to make a crispy topping! I like to use Sugar in the Raw.

See the full recipe below for detailed directions.

Substitutions & Variations

This is a very adaptable recipe, with a few fun variations to try:

• Use chocolate chips: An easy one, but you can use chocolate chips rather than chocolate chunks (from a bar of chocolate)! Sometimes it's just easier! Also, this recipe uses dark chocolate, but you could also use milk chocolate for a slightly sweeter (and not dairy-free) version.
• Omit the chocolate: Not interested in chocolate? Leave it out!
• Add raisins: If you want a slightly more savory version (or a different sweetness), try raisins instead of the dark chocolate.
• Make a sourdough version: Try this Sourdough Discard Pumpkin Chocolate Chunk Bread for a slightly different flavor!

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!

How to make Pumpkin Chocolate Chunk Bread

This recipe comes together in just a few easy steps!

In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.

In a large bowl, combine the granulated and dark brown sugars, pumpkin purée, oil, non-dairy yogurt, eggs, and vanilla. Whisk until smooth.

Add the dry ingredients to the wet ingredients and stir until combined. Fold in ¾ cup chocolate chunks, reserving the rest for the topping.

Pour the batter into the prepared pan. Sprinkle with turbinado sugar and remaining chocolate chunks. Bake for 60 minutes, then tent loosely with aluminum foil and bake for an additional 10-20 minutes.

Storage

Room Temperature Storage: Once the loaf has cooled fully, place it in an airtight container or bag and store at room temperature for 3-4 days. You can reheat the bread for about 30 seconds in the microwave to make it warm and soft again.

Freezer Storage: Once the loaf has fully cooled, place the loaf in an airtight, freezer-safe container or bag and freeze for up to 3 months. You can do this with the whole loaf, unsliced. When you're ready to eat it, let it thaw in the refrigerator overnight, then slice and reheat individual slices in the microwave for about 30 seconds to make the bread warm and soft again.

Recipe FAQ