Triple Chocolate Pumpkin Bread

If you love pumpkin, or chocolate, you can’t afford to pass up this triple chocolate pumpkin bread, it’s quite a decadently delicious pumpkin dessert, in a fall sort of way πŸ˜‰

dark chocolate pumpkin bread frosted with chocolate ganache

triple chocolate pumpkin bread is patterned after my 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.

a dark chocolate pumpkin loaf

I know you can’t see the pumpkin in that dark chocolate bread, 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.

dark chocolate pumpkin bread batter

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. 

slices of dark chocolate pumpkin bread

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 Oat Nut Scones.

3.94 from 30 votes

Triple Chocolate Pumpkin Bread

If you love pumpkin, or chocolate, you can't afford to pass up this Chocolate Pumpkin Bread, it's quite decadently delicious, in a fall sort of way!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Yield 8 servings
Author Sue Moran


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


  • Set oven to 350F
  • Spray a standard 9×5 loaf pan with cooking spray and line with a sheet of parchment paper (so you can lift it out easily for slicing)
  • Whisk the dry ingredients together in a bowl.
  • 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.
  • 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.
  • Let the cake cool for 10 minutes, then carefully lift it out and let cool on a rack.
  • When the cake is cooled, frost it with a thick layer of ganache.
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

* 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.

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    Please rate this recipe!

  • Reply
    Karen M
    June 3, 2020 at 12:53 pm

    5 stars
    This recipe is a must for any chocolate lover!

    Decadent,moist and delish!!!
    So easy to make! This recipe is a keeper!

    Thank you!

  • Reply
    October 19, 2019 at 9:25 am

    I baked this in two smaller pans, and added some nuts also. This is just fabulous and one of those easy to handle recipes. I didn’t have any ganache in the fridge so I skipped that, but it was still like eating a really decadent chocolate dessert. Thanks so much for a real keeper!!!

  • Reply
    Katie Henry - Produce On Parade
    October 4, 2019 at 11:21 am

    Oh wow! Totally making this this weekend! Pumpkin and chocolate is such a great combo. I’m onboard πŸ˜€

  • Reply
    October 6, 2018 at 10:23 am

    Hi, Sue,
    This looks yummy! Can I use Pumpkin Pie Spice in lieu of some or all of the spices? (I don’t keep some of those around.). If so, please tell me how – amounts and which substitutes for which.
    Thank you.

  • Reply
    September 25, 2018 at 2:25 pm

    Ingredients to make it into a bundt?

    • Reply
      September 25, 2018 at 2:41 pm

      You might try doubling the recipe for a standard size bundt pan.

  • Reply
    September 25, 2018 at 11:22 am

    I’ve made this a couple times. I love the recipe; it’s so easy, made with pantry staples, & delicious. But on Sunday I used the recipe to make muffins… I baked them at 375 for about 20 mins & they turned out great. I left off the frosting & sprinkled them with raw sugar before baking them. They have been a real hit at breakfast! Thanks!

    • Reply
      September 25, 2018 at 3:54 pm

      That’s great to know, thanks Calliope πŸ™‚

  • Reply
    September 21, 2018 at 7:29 am

    I made the bread without the ganache (mostly because I didn’t have time) and it’s still delicious. It reminds me of German lebkuechen! Many Christmas memories!

    • Reply
      September 21, 2018 at 7:59 am

      Interesting, I guess the spices are very similar ~ it’s good to know this stands on its own without the topping, but I’m not sure I’ll ever test that theory πŸ˜‰ Thanks Katie!

  • Reply
    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
      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
      Kathleen A Bethel
      November 16, 2020 at 11:42 am

      5 stars
      Me too! Had to bake 30 minutes longer.

  • 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
    October 6, 2017 at 8:40 am

    how about making cupcakes, with the ganache…

    • Reply
      October 6, 2017 at 8:58 am

      I don’t see why not!

  • Reply
    September 23, 2017 at 7:19 pm

    That looks amazing!

  • Reply
    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
      September 20, 2017 at 7:25 am

      Thanks so much, it’s hard to make all that chocolate look bad πŸ˜‰

  • Reply
    September 19, 2017 at 6:06 am

    How would this be without the ganache?

    • Reply
      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
    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
      September 18, 2017 at 8:15 pm

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

  • Reply
    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
      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
      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
    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
    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
      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
    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
      September 12, 2017 at 4:49 pm

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

  • Reply
    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
      September 12, 2017 at 1:37 pm

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

  • Reply
    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
      September 12, 2017 at 7:31 am


  • 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 πŸ˜‰

  • 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
    [email protected]'s Recipes
    September 11, 2017 at 10:47 pm

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

  • Reply
    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
      September 11, 2017 at 8:04 pm


  • Reply
    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
      September 11, 2017 at 4:55 pm

      Gosh you’re quick Rachael πŸ™‚ 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
      September 11, 2017 at 11:35 am

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

      • Reply
        September 11, 2017 at 11:49 am

        Also coconut oil, if you like that better.

  • Reply
    September 11, 2017 at 10:50 am

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

    • Reply
      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
      September 11, 2017 at 9:43 am

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

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