Chocolate pumpkin bread is the ideal combination of the earthy sweetness of pumpkin and the decadent taste of cocoa in a loaf sitting between a quick bread and a chocolate cake. Pumpkin puree gives moisture and creates a soft crumb, whereas brown sugar adds caramel flavour. The recipe calls for oil instead of butter, as it will maintain the tenderness of the loaf once cooled. Cocoa and chocolate chips give a chocolate flavour without making it hard to recognise pumpkin. The process is very simple: mix wet and dry ingredients separately and then mix them together carefully, but not overmixing them. Cinnamon and nutmeg match perfectly with the pumpkin, providing a warm spicy aroma. In the world of pumpkin recipes, this is a chocolate-centred alternative to a plain loaf. The batter should be really thick and at the same time spreadable, and there should be chocolate chips throughout the batter. Serve the sliced loaves of pumpkin bread with a cup of coffee, tea, or a glass of milk, or warm the pieces slightly to turn it more into a dessert version. It would also work well with the fall food, such as roasted nuts, baked apples, or other seasonal treats. Note that for the best results, it is advisable to use plain pumpkin purée instead of using sweetened pumpkin pie filling and that the loaf should be cooled down before being sliced. This recipe is particularly good for making the pumpkin loaf ahead of time since its flavour develops after it is left to cool.