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Dark Chocolate Pumpkin Bread

This delicious dark chocolate bread uses pumpkin and Greek yogurt in place of much of the oil or butter found in many bread recipes.


  • 1/4 cup butter softened
  • 1/3 cup vanilla Greek yogurt
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/2 cup pumpkin puree canned pumpkin
  • 1 1/3 cup white whole wheat flour
  • 2/3 cup dark cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup buttermilk
  • 1 cup chocolate chips or nuts optional


  • Preheat oven to 350 degrees F.
  • Combine butter and yogurt with electric mixer until completely combined. Mix in sugar and beat until fluffy. Add eggs and mix until well combined. Add vanilla and pumpkin and mix until well combined. In a separate bowl, combine white whole wheat flour, cocoa powder, baking soda, baking powder and salt. Slowly mix into the wet ingredients. Add in buttermilk, and mix just until combined. If adding chocolate chips or nuts, fold in.
  • Pour into a greased standard size loaf pan.
  • Bake for approximately 45-50 minutes or until knife inserted into center of loaf comes out clean.
  • Remove from oven and allow to cool. Remove from pan and enjoy.


Adapted from Heather Cristo's Chocolate Pumpkin Bread.


Serving: 0g
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