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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42 Comments

  • Reply
    Johanna
    November 25, 2017 at 9:20 am

    Delish! Made this with my five-year-old on this beautiful Saturday morning and everyone in the house was in LOVE with it. The spices are so aromatic — it even got the late sleepers out of bed!!
    Just one note — I had to bake mine about 30 minutes longer. Couldn’t figure out why it wasn’t cooking through. Two possibilities occurred to me — 1) perhaps my canned pumpkin puree was waterier than yours? 2) maybe I didn’t have my oven rack low enough — the loaf finally finished cooking when I lowered it to the bottom middle spot instead of the upper middle.

    • Reply
      Sue
      November 25, 2017 at 11:02 am

      I’m glad you liked this so much, and I can just imagine waking to the smell of it baking! My thought on your baking time is that maybe your oven is a little off in its temperature control, do you have an oven thermometer? I use one all the time because every oven is a little different, and even a small difference in temperature can throw off the cooking time for recipes.

  • 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 ;)

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