Death by Chocolate Pumpkin Bread

If you love pumpkin, or chocolate, you can’t afford to pass up this Death by Chocolate Pumpkin Bread, it’s quite decadently delicious, in a fall sort of way ;)

This ridiculously chocolatey pumpkin bread is patterned after my DEATH BY CHOCOLATE ZUCCHINI BREAD.  But it has elements of my favorite CHOCOLATE CHIP PUMPKIN BREAD in there, too.  I’m a huge fan of pumpkin in desserts, the puree adds such amazing flavor and moistness to cake etc., and this is no exception.

I know you can’t see the pumpkin in there, so you’ll just have to trust me.  The flavor comes through, but in sort of an equal footing with the dark chocolate.  Come to think of it, you can’t see the chocolate chips either, but they’re there, and you’ll get multiple chocolatey textures in every bite.  Divine.

The ganache frosting is utterly simple, and has to be one of the most utterly outrageous things you will ever put in your mouth.  I use chocolate chips for convenience, but good quality.  I like dark or bittersweet for the best flavor.

TIP: Ganache will thicken as it cools, so if yours seems thin, refrigerate it. 

While I don’t advocate baking like this every day, I do think this is a once-in-the-season treat that shouldn’t be missed.  Throw it in somewhere between your APPLE CAKES  and MAPLE SCONES.

Death by Chocolate Pumpkin Bread

Yield: serves 8

Death by Chocolate Pumpkin Bread

Ingredients

    dry ingredients
  • 1 1/4 cups flour
  • 1/3 cup cocoa powder, sifted (use Dutched cocoa or Hershey's Special Dark)
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp each of nutmeg, allspice, cardamom, and ginger
    wet ingredients
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
    fold in
  • 1 cup chocolate chips
    ganache topping
  • 1/2 cup heavy cream
  • 2 cups dark chocolate chips

Instructions

  1. Set oven to 350F
  2. Spray a standard loaf pan with cooking spray and line with a sheet of parchment paper (so you can lift it out easily for slicing)
  3. Whisk the dry ingredients together in a bowl.
  4. Whisk the wet ingredients together in a large mixing bowl. Add the dry to to the wet and mix until just blended. Fold in the chocolate chips.
  5. Turn the batter into the prepared pan, and bake for about 45 minutes, or until risen and a toothpick comes out without wet batter clinging to it ~ moist crumbs are fine.
  6. Let the cake cool for 10 minutes, then carefully lift it out and let cool on a rack.
  7. When the cake is cooled, frost it with a thick layer of ganache.
  8. To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3 minutes, then stir until glossy and smooth. If your ganache is not thick enough to spread, refrigerate it for 10 minutes.
https://theviewfromgreatisland.com/death-by-chocolate-pumpkin-bread-recipe/

* If you want to make fresh pumpkin puree, take a small eating pumpkin and cut it in half. Scoop out the seeds and set face down on an oiled baking sheet. Bake at 350 until it’s tender when pierced.  Scoop out the pulp and puree in a blender or processor till smooth.

 

Don’t forget to pin this Death by Chocolate Pumpkin Bread!

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40 Comments

  • Reply
    Janet Davies
    October 19, 2017 at 4:02 pm

    I’ve found olive oil works very well in cakes – not extra virgin, just the basic. Gives a very soft, light finish. Looking forward to trying this one for sure!

  • Reply
    Marilyn
    October 6, 2017 at 8:40 am

    how about making cupcakes, with the ganache…..do-i-ble?

    • Reply
      Sue
      October 6, 2017 at 8:58 am

      I don’t see why not!

  • Reply
    Laura
    September 23, 2017 at 7:19 pm

    That looks amazing!

  • Reply
    LoveCocoa
    September 19, 2017 at 6:47 am

    This looks amazing, those photos ? with the gooey chocolate…YUM!

    Will be making for Halloween with excess pumpkin puree ??

    • Reply
      Sue
      September 20, 2017 at 7:25 am

      Thanks so much, it’s hard to make all that chocolate look bad ;)

  • Reply
    Laura
    September 19, 2017 at 6:06 am

    How would this be without the ganache?

    • Reply
      Sue
      September 20, 2017 at 7:26 am

      You could make it without the ganache, Laura, because I based it on my favorite chocolate chip pumpkin bread, which I don’t frost.

  • Reply
    Laurie
    September 18, 2017 at 7:59 pm

    Can I substitute pumpkin pie spice for the nutmeg, allspice. ginger and cardamom mix and if so how much

    • Reply
      Sue
      September 18, 2017 at 8:15 pm

      That’s fine, Laurie, and you can use the same amount, about 1 1/2 tsp.

  • Reply
    Codi
    September 18, 2017 at 7:02 pm

    I took this to a party and everyone raved about it. It is so rich. Thank you for sharing it.

    • Reply
      Sue
      September 18, 2017 at 7:25 pm

      I’m so happy to hear it, Codi ~ it’s great to hear about multiple thumbs up!

  • Reply
    Donna Beaty
    September 18, 2017 at 5:01 pm

    Can I use almond flour as a substitute for regular flour?

    • Reply
      Sue
      September 18, 2017 at 5:48 pm

      This recipe isn;t formulated for that, Donna, so I really can’t say if it would work. You might do better using a good gluten free baking mix instead.

  • Reply
    Jeff
    September 17, 2017 at 7:47 pm

    I have to say, I hope I don’t die by chocolate pumpkin bread. I’d be so messy. But I sure wish I’d seen this recipe a few days ago. I followed a recipe for a chocolate loaf that turned out to be bogus. Yours looks amazing.

  • Reply
    Calliope
    September 15, 2017 at 11:51 am

    I made this today with my daughter after seeing it on Foodgawker. It was easy to make & delicious. I didn’t make the frosting, (too lazy) but I didn’t miss it. It’s moist & tasty, not too sweet, perfect. Will def make again.

    • Reply
      Sue
      September 15, 2017 at 11:53 am

      Thanks so much for stopping by to let me know Calliope (love your name!) It’s nice to know this can stand on its own without the frosting.

  • Reply
    Laura | Tutti Dolci
    September 12, 2017 at 8:02 pm

    Such a dreamy bread, that ganache topping looks out of this world!

  • Reply
    cheri
    September 12, 2017 at 3:24 pm

    Oh you can tell by the color alone that this is rich and wonderful, loving all the changes this time of year, especially in the kitchen:)

    • Reply
      Sue
      September 12, 2017 at 4:49 pm

      I’m so with you on that Cheri, love this season <3

  • Reply
    MrsMajorHoff
    September 12, 2017 at 12:38 pm

    Yes! So much yes! I love the dark color of this. Perfect for Halloween. Thanks so much for sharing!

    • Reply
      Sue
      September 12, 2017 at 1:37 pm

      I didn’t think about Halloween, but you’re right!

  • Reply
    Sue
    September 12, 2017 at 7:27 am

    Oh Lord! I can’t wait to try this one! Just looking at it could surely cause “death by chocolate”! Gorgeous!!!

    • Reply
      Sue
      September 12, 2017 at 7:31 am

      lol!

  • Reply
    Jennifer @ Seasons and Suppers
    September 12, 2017 at 5:40 am

    Oh yes. I am loving this combination of flavours! Would be a heck of a way to go ;)

  • Reply
    Paula | Vintage Kitchen
    September 12, 2017 at 4:21 am

    Sue, this is gorgeous! Love the title. I make pumpkin chocolate pancakes, and the combo is so good. Looking forward to baking this!

  • Reply
    Angie@Angie's Recipes
    September 11, 2017 at 10:47 pm

    I MUST bake this dark beauty! So chocolatey and amazing, Sue.

  • Reply
    Gerlinde
    September 11, 2017 at 8:34 pm

    Pumpkin and chocolate, that is a great combination, worth a try.

  • Reply
    Kim | The Baking ChocolaTess
    September 11, 2017 at 7:31 pm

    Totally drooling! I’m totally a ‘death by chocolate’ gal and throw some pumpkin in the mix, oh Yea!! Looks amazing Sue!

    • Reply
      Sue
      September 11, 2017 at 8:04 pm

      :)))

  • Reply
    rachael
    September 11, 2017 at 4:50 pm

    I made this today, just pulled it out of the oven, omg it looks perfect. Now I’ve got to make the frosting. Does it have to be heavy cream, can I use milk?

    • Reply
      Sue
      September 11, 2017 at 4:55 pm

      Gosh you’re quick Rachael :) I’ve never made ganache with milk, but I have a vague memory of reading somewhere that you can…I think they added a bit of butter, too. I’ve done it with coconut milk, for sure.

  • Reply
    Tricia @ Saving room for dessert
    September 11, 2017 at 1:35 pm

    Now I can’t stop thinking about this gorgeous cake! Love the addition of pumpkin combined with the chocolate. This is one beautiful loaf! I bet it is crazy moist and delicious.

  • Reply
    Corre Short
    September 11, 2017 at 11:05 am

    what can i substitute for the veggie oil?

    • Reply
      Sue
      September 11, 2017 at 11:35 am

      You can use melted butter, Corre, if you like.

      • Reply
        Sue
        September 11, 2017 at 11:49 am

        Also coconut oil, if you like that better.

  • Reply
    Pamela
    September 11, 2017 at 10:50 am

    It looks so yummy!!! Looks worthy of a splurge:) , you chip and pumpkin sounds yummy also…

    • Reply
      Sue
      September 11, 2017 at 11:49 am

      Totally splurge-worthy Pamela!

  • Reply
    Chris Scheuer
    September 11, 2017 at 9:31 am

    Whoah!! Over the top amazing! Definitely a splurge and definitely a must make!!

    • Reply
      Sue
      September 11, 2017 at 9:43 am

      Thanks Chris, it is over the top, to be sure!

    Leave a Reply

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