This chocolate pumpkin bread is tender, moist, chocolatey and full of warm fall spices. It is a low carb and keto-friendly quick bread that is also an easy one-bowl recipe that takes only about ten minutes of prep.
I’m sharing a few more quick and easy recipes for Thanksgiving. This quick bread satisfies my cravings for both chocolate and pumpkin. The bread is incredibly moist and easy to make.
The bread is very moist with a tender crumb. It’s a little more delicate than traditional quick breads, but that is because of how moist it is. If you are looking for a bread with a more sturdy structure, I recommend trying my keto pumpkin bread.
How to Make Chocolate Pumpkin Bread
- All of the ingredients are whisked together except for the chocolate chips.
- After adding the batter to a loaf pan lined with parchment paper, the batter is topped with chocolate chips.
- It’s then baked for about 50 minutes or until toothpick inserted comes out clean.
Tips for Making Chocolate Pumpkin Bread
- Pumpkin puree has a lot of moisture. To prevent the bread from being too moist, the pumpkin puree should be dabbed with a paper towel to remove excess moisture.
- Make sure the bread is cooked until a toothpick inserted comes out clean. Sometimes chocolate breads will taste more fudgy if you slightly undercook it, but in this case if you have crumbs clinging then that means the batter is not fully cooked.
- Let the bread cool completely before slicing, otherwise the bread will fall apart. I recommend slicing with a bread knife.
Keto Chocolate Pumpkin Bread
This easy quick bread is moist, tender, chocolatey and full of warm fall spices and pumpkin flavor. This is also an easy one-bowl recipe.
- 1 cup pumpkin puree
- 2 large eggs
- 2/3 cup erythritol granular
- 1 1/2 cups superfine almond flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 5 tbsp sugar free chocolate chips
Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
In a large bowl, add pumpkin and eggs. Measure the pumpkin 1/4 cup at a time and dab the surface with a paper towel to drain excess moisture before adding it to the bowl. Whisk vigorously until evenly mixed and no egg streaks remain.
Add in erythritol. Whisk until blended and dissolved into batter.
Add in almond flour, cocoa powder, baking powder, cinnamon and nutmeg. Whisk until evenly combined. Batter will be thick.
Pour batter into prepared loaf pan. Rap the bottom of the pan a few times against kitchen counter to allow the batter to settle and evenly distribute. Sprinkle chocolate chips over the surface of the batter. Gently press chocolate into the batter, so that they are about 1/3 of the way submerged into the batter.
Bake in oven for about 50 minutes or until a toothpick inserted comes out clean. Make sure there are no crumbs clinging to the toothpick because that is an indication the batter is not fully cooked.
Let the bread cool completely before slicing or serving. I recommend using a bread knife to slice the bread.
- I used So Nourished Erythritol Sweetener Granular.*
- I used Lily’s dark chocolate premium baking chips.*
- The bread is a little more delicate because of how moist it is. If you wish for something sturdier, check out my keto pumpkin bread recipe.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.