Chocolate pumpkin bread is the perfect fall quick bread for chocolate lovers! This pumpkin loaf is decadent and delish!
This 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.
chocolate pumpkin bread ingredients
- canned pumpkin
- canned pumpkin is better for baking than fresh pumpkin puree because it’s more consistent, and has a thicker texture.
- vegetable oil
- eggs
- dark chocolate chips
- this recipe uses chocolate in three ways: cocoa powder and chocolate chips in the batter, and chocolate chips again for the ganache. You can use good quality chocolate chips like I did, or chop bar or baking chocolate.
- cream
- cream combined with chocolate makes the ganache frosting.
- flour
- cocoa powder
- I used Hershey’s Special Dark cocoa, a Dutched cocoa, to create this super dark bread.
- sugar
- baking soda and salt
- spices: nutmeg, allspice, cardamom, and ginger
- or use a readymade pumpkin pie spice.
let’s talk ganache!
Ganache is a delicious combination of chocolate and cream. Simply melt them together and magic happens. 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.
how long will chocolate pumpkin bread keep?
Your bread will last several days, and will need to be refrigerated because of the ganache topping.
want to use fresh pumpkin puree?
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. This will be thinner than canned pumpkin, so you’ll want to drain it or cook it in a saucepan to reduce excess moisture.
Triple Chocolate Pumpkin Bread
Equipment
- standard 9×5 loaf pan
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
- Preheat 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 your pumpkin bread 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.
Nutrition
I made this for the very first time but chose not to include chocolate chips in the batter because I thought they might turn hard once the bread had been refrigerated. I work in a commercial kitchen and got a customer complaint that the chocolate bread was too bitter and the ganache became hard, plentiful as it was on the slices. My recommendation was to put each slice in the microwave 10-15 seconds or so to soften up the ganache. I made two loaves, so the next loaf will have milk chocolate ganache to sweeten and soften up the top some. Do you have any recommendations for better next time, Sue? Thank you!!
Can you leave out the chocolate chips in the batter?
Yes, that’s fine.
With full disclosure, I am not an avid chocolate lover, but I am a great lover of pumpkin and I was intrigued by the intensely dark colour of this bread/loaf!
I happened to have some Dutched Black Cocoa Powder along with Dark Chocolate Chips on hand from a previous recipe and I always have tinned pumpkin, and cream on hand, so this was a compelling case to try this new – to me – recipe! And I am so glad I made the decision!
This is a deeply decadent, uniquely flavoured bread; I think the allspice adds an exotic “something-something” to the combination, and I found the flavours blended even more after a day. I could taste the pumpkin, but to me the prominent forward flavour is the chocolate done up three ways. It is moist, almost fudgy in the most lovely way.
And . . . please do not forgo the ganache on top! I only made half the recipe, which was perfect for our tastes, but particularly after it sets up it is delightful! Again, almost fudgy.
The only tricky wee bit was testing it for doneness. Inserting a skewer in a batter filled with melting, molten chocolate and discerning between under-done crumb and gooey goodness was a great test to my baking knowledge, but in the end, I was just vigilant and the bread came out perfectly!
Am I a complete convert to chocolate yet; no, but I would not turn away a slice of this rich bread, and for those who are big fans of deep delicious chocolate flavour – this recipe is definitely for you!
Thank you Sue for introducing me to new flavour combination and for the beautiful photography that indeed enticed me even more to try this recipe! You really put your heart and soul in your work, and we are rewarded many times over!
Warm Regards from the Canadian Prairies.
Oh Alex…can you just comment on every recipe, please??
Absolutely! As many as I can Sue!
Now, please excuse me as I have a wee cuppa and a slice waiting for me! I jest not! LOL!
A.
This recipe is a must for any chocolate lover!
Decadent,moist and delish!!!
So easy to make! This recipe is a keeper!
Thank you!
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!!!