I’ve been in bread mode lately for breakfast, if you couldn’t tell. And with the influx of cooler weather and it officially being Fall now, of course I had to get with baking up some chocolate pumpkin bread. Not just that though. DOUBLE chocolate pumpkin bread. This tasty breakfast treat is as rich as it comes and sooo decadent.

The pumpkin and applesauce being in this bread means it’s super moist and you barely need any oil in it at all. I kept it as low as I could with sugar by substituting in one of my favorite swaps, a brown sugar/sweetener blend. You’ll never know the difference in taste either! That one single swap will nearly cut the sugar in half.

Other than that, I used an unsweetened almond milk to lower the calories some. But any sort of milk will work here. I went back and forth for a while on if I wanted to use a dark chocolate cocoa powder or dark chocolate chips, but in the end I went with regular cocoa powder and semi-sweet chocolate chips just because that’s what I had on hand in my pantry. Feel free to use whichever is your favorite though!

Chocolate chunks instead of chips would be good too.

This bread is great for a decadent Fall inspired part of breakfast, or even as a dessert! I’m thinking warmed and topped with a pumpkin spice ice cream.

Step-by-Step Photos:

Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher