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 chocolatechips
- 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.ย
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 itโs 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.
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.
Oh wow! Totally making this this weekend! Pumpkin and chocolate is such a great combo. I’m onboard ๐
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.
Jeannie
Ingredients to make it into a bundt?
You might try doubling the recipe for a standard size bundt pan.
Iโve made this a couple times. I love the recipe; itโs 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!
That’s great to know, thanks Calliope ๐
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!
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 ๐ Thanks Katie!
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.
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.
Me too! Had to bake 30 minutes longer.
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!
how about making cupcakes, with the ganache…..do-i-ble?
I don’t see why not!
That looks amazing!
How would this be without the ganache?
You could make it without the ganache, Laura, because I based it on my favorite chocolate chip pumpkin bread, which I don’t frost.