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 😉
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.
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.
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.
Triple Chocolate Pumpkin Bread
- 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
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chocolate chips
- 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.
* 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.