Chocolate-Orange Pumpkin Bread Recipe

This easy pumpkin bread recipe scented with orange and filled with chopped chocolate is a winner. Not too sweet, extremely moist and perfect for fall!

Chocolate Orange Pumpkin Bread Recipe

If you’ve been following us for a while, you’ve probably noticed our love for quick breads and muffins. There’s good reason for that — they are easy! We’ve shared zucchini bread, a ridiculously good banana bread recipe, extremely popular blueberry muffins, peach muffins … I could go on.

Pumpkin Cupcakes RecipeYou May Also Like these Pumpkin Cupcakes inspired by our pumpkin bread recipe. The smell of them baking in the oven is hard to beat. They’re moist, deeply flavored with pumpkin puree and spices then topped with creamy frosting.

You see all of those recipes call on the “muffin method” — that means all you need to do is mix the dry ingredients together, mix the wet ingredients together then gently combine the two. Spoon the batter into your muffin tin or loaf pan and bake. Simple.

No fancy equipment, very few dishes to clean and only minutes in the kitchen.

Chocolate Orange Pumpkin Bread

This orange scented pumpkin bread packed with chocolate is no different — it is absolutely a must make.

Why You Need This Chocolate Orange Pumpkin Bread Recipe in Your Life

We’ve already talked about how easy this is, but let me show you.

First step, whisk flour with baking powder and warm spices — we love the combination of cinnamon, ginger and cloves.

Chocolate Orange Pumpkin Bread

Grab another bowl then use your fingers to rub orange zest and vanilla extract into the sugar. Sure you could just stir everything together, but by rubbing the zest into the sugar, you release the oils and make what could be considered the most fragrant sugar, ever.

Chocolate Orange Pumpkin Bread

Add some melted butter, eggs and pumpkin puree — go for the pure pumpkin, not the stuff with spices already added. “Pure pumpkin”, remember that. (More pumpkin recipes on Inspired Taste)

Chocolate Orange Pumpkin BreadChocolate Orange Pumpkin Bread

Now you have a bowl full of dry ingredients and one with the wet ingredients.

Chocolate Orange Pumpkin Bread

It’s time to combine them.

Be Gentle When Combining the Wet and Dry Ingredients

Here’s where we need to be delicate. Grab a rubber spatula and gently fold the dry ingredients into the wet. We only want to mix until combined — any more than that and we risk over mixing which means heavy pumpkin bread — no good!

So be gentle.

Chocolate Orange Pumpkin Quick Bread Recipe

In goes the chocolate chips — just mix them in with a few swipes of your spatula.

Chocolate Orange Pumpkin Loaf Recipe

Then into the pan.

Chocolate Orange Pumpkin Loaf

We add a handful of chocolate chips on top just before baking. You probably should too!

Chocolate Orange Pumpkin Loaf Recipe

Once the pumpkin loaf has baked, we leave it in the pan for about 15 minutes before transferring it to a cooling rack. Once the loaf has cooled, find some pumpkin loving friends and dig in.

Chocolate Orange Pumpkin Bread Recipe

5.0 from 3 reviews
Easy Chocolate Orange Pumpkin Bread Recipe
Prep time
Cook time
Total time
This easy pumpkin bread recipe scented with orange and filled with chopped chocolate is a winner. When buying canned pumpkin, make sure you buy the can with "pure pumpkin" on the label and not one that says "pie mix" or that already has spices mixed in. For the chocolate, we love using a dark chocolate, but milk or white chocolate would also be delicious.
Yield: Makes one 8 1/2-inch by 4 1/2-inch pumpkin loaf
You Will Need
  • 8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled
  • 1-1/2 cups (190 grams) all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon finely grated orange zest
  • 1-1/2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 scant cup (215 grams) pure pumpkin, see note below
  • 3 ounces (85 grams) chocolate, roughly chopped or chocolate chips (about 1/2 cup)
  1. Heat the oven to 325° F. Grease an 8 1/2-inch by 4 1/2-inch loaf pan. You can also line the bottom and two sides with parchment paper. If you leave an inch or two hanging over two sides, it makes for easy removal after baking.
  2. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ginger and cloves to combine.
  3. In a large bowl, rub the sugar, orange zest and vanilla together until fragrant then add the butter and whisk to combine. Add the eggs, one at a time, whisking well after each egg. Stir in the pumpkin.
  4. Switch to a spatula or large spoon then fold the flour mixture into the pumpkin mixture in two parts, folding just until combined. Be careful not to over mix the batter. Fold in most of the chocolate, leaving about a tablespoon to scatter on top.
  5. Spoon the batter into the prepared loaf pan, smooth the top then scatter reserved chocolate on top.
  6. Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 to 75 minutes.
  7. Cool the loaf in the pan for 15 minutes, then remove from the pan and transfer to a cooling rack and cool completely.
  8. Store loaf loosely covered at room temperature 2 to 3 days or wrap well and store in the refrigerator up to a week. Since it's just the two of us, we store in the refrigerator then when we want a slice we'll give it a couple minutes in our toaster oven to warm up.
Notes and Tips
We use canned pumpkin and have developed the recipe so that you can make two loaves from one (15-ounce) can. There are just less than two cups of pumpkin puree in one can, which is why we call for a "scant" cup of pumpkin. This just means that you should use slightly less than 1 cup of pumpkin to make one loaf.

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11 comments… Leave a Comment
  • Aline Arnold May 5, 2016, 9:39 am

    Is there any way I can reduce the amount of sugar in this recipe?

    • Joanne May 18, 2016, 1:31 pm

      Hi Aline, We recommend experimenting with less sugar. I would not go beyond 1/2 cup less at first. Reducing the sugar will make it less sweet, but it will also change the texture of the bread. So reduce in small amounts until you find a good balance for you.

  • Rachel De Carlo April 11, 2016, 3:17 am

    Have just made the batter and placed cakes in the oven!! I could just eat bowls full of the batter on its own!! Seriously good!!! Can’t wait to taste the cakes!!!

  • Emma February 23, 2016, 9:18 am

    This recipe looks awesome! Can I substitute flour with almond meal? if so would that be the same amount? Thanks!

    • Joanne March 3, 2016, 8:39 pm

      Hi Emma, Since we have only ever made this with all-purpose flour, we cannot comment on how the bread would work out with almond meal. If you try it, let us know how it goes!

  • Marge Fox November 25, 2015, 3:48 pm

    The recipe was so go and it came out great. We love anything with pumpkin and chocolate. I made them into individual breads for Thanksgiving and they worked out great for for name cards. Everyone loved the settings.
    Mage Fox

  • Lisa November 12, 2015, 9:14 pm

    You did not mention the number of eggs for this recipe

    • Joanne November 13, 2015, 10:27 am

      Hi Lisa, If you scroll to the recipe box, you should see we call for 3 large eggs in this bread. If you try it, we hope you love it! – Joanne

  • 1chacha October 25, 2015, 5:45 pm

    I just had a slice of this pumpkin bread and it is K— A– AWESOME I sprinkled pow. sug. on top and made it better w/o choc. on top. Fabulous tasting also. Next one will be w/o choc. as you have inspired me to make more. I have 10 cans of pumpkin and went thru my other recipes and yours was the BEST TO USE FOR GIFT GIVING IN SMALL lol. BIG ONES FOR HOSTESS GIFTS FOR HOLIDAYS. TKS AGAIN

  • 1CHACHA October 25, 2015, 3:12 pm

    I JUST MADE THIS AND WAITING FOR IT TO COOLDOWN. IT WAS EASY TO MAKE. I LOVE the TIP ON MIXING ZEST AND VANILLA with sugar. I’m getting ready for HOLIDAY BAKING and made 10# of van. sugar and homemade vanilla. The mixture of orange zest along with van. and van. sugar is to DIE FOR. My house smells awesome with the pumpkin bread and will be making more of it for sure. I love pumpkin and ginger. You gave me some great ideas for your tip. Also took 1 hr. at 350 deg. LOVE PUMPKIN RECIPES MORE GIRL MORE TKS

  • Annette @ annettesfoodpassion October 5, 2015, 1:08 am

    This is really a true autumn cake! Believe it or not, I have never cooked or baked with pumkin before, something you do in the US a lot but not really in Europe. A little while ago I discovered canned pumkin, so your recipe will be the first one I am going to try out. Love your recipes and I made the Heavenly Chocolate Truffels Recipe and brought them with me to a dinner invitation. What
    should I say, heavenly is just the right word for them, a chocolate dream came true! And really easy to make, also dark chocolate is really good for you!


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