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
- 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 combined with chocolate makes the ganache frosting.
- cocoa powder
- I used Hershey’s Special Dark cocoa, a Dutched cocoa, to create this super dark bread.
- 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
- standard 9×5 loaf pan
- 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
- 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.