Chocolate Pumpkin Bread with Chocolate Ganache Recipe

If you’ve been hunting for that perfect fall treat that combines all the warm, cozy flavors of the season with a little bit of chocolate indulgence, I’m so excited to share this Chocolate Pumpkin Bread with Chocolate Ganache Recipe. It’s one of those recipes that feels like a warm hug every time you slice into it – dense, moist, and richly spiced with a luscious chocolate topping that makes it truly special. Whether you’re making this for a weekend brunch, a holiday dessert, or just because you deserve something wonderful, this recipe really shines.

I remember first trying a version of this bread on a crisp October afternoon, and I immediately knew I had to make it my own. Between the tender pumpkin-spiced crumb studded with melty chocolate chips and the silky ganache drizzle, it’s a winner every time. Plus, it’s straightforward enough that you don’t have to be a baking pro to nail it. Stick with me and I’ll walk you through this Chocolate Pumpkin Bread with Chocolate Ganache Recipe so you can wow your friends and family, or just treat yourself.

Ingredients You’ll Need

All the ingredients here play a special role in building that perfect balance of pumpkin warmth, chocolate richness, and spice comfort. The dry spices add depth, the pumpkin keeps it moist, and the chocolate chips bring pockets of gooey joy. Let’s talk about what you need.

• Flour: The base – I use all-purpose flour for structure without heaviness.
• Cocoa powder: I always sift it to avoid lumps; Dutch-processed or Hershey’s Special Dark gives the best rich chocolate flavor here.
• Sugar: Regular granulated sugar works well to balance the bitterness of cocoa.
• Salt: Just a pinch enhances all those sweet spices and chocolate.
• Baking soda: Helps the bread rise nicely and get that perfect crumb.
• Cinnamon, Nutmeg, Allspice, Cardamom, Ginger: This spice blend adds real autumn magic; adjusting the amounts slightly lets you customize the warmth.
• Pumpkin puree: Canned pumpkin is my go-to for consistent moisture and flavor, but homemade works beautifully too.
• Vegetable oil: Keeps the bread moist and tender – don’t swap it for butter here or you’ll lose that perfect texture.
• Eggs: These bring everything together and help with lift.
• Chocolate chips: The surprise pockets of melty chocolate inside the bread are my favorite part—pick your favorite dark or semi-sweet for richness.
• Heavy cream: For the silky ganache – don’t substitute or the texture won’t be as luscious.
• Dark chocolate chips (for ganache): Quality really matters here for that shiny, smooth topping that’s the star of the show.

Variations

I love that this Chocolate Pumpkin Bread with Chocolate Ganache Recipe is versatile—you can really make it your own depending on what you have on hand or the occasion. I often tweak the spice mix or swap chocolate chips depending on what mood I’m in.

• Nut-free version: I sometimes skip adding extra nuts just to keep it allergy-friendly without losing any flavor.
• More spices: On colder days, I like to bump up the cinnamon and ginger a little for extra warmth.
• White chocolate chips: I swapped them in once for a fun twist, and it was surprisingly delightful.
• Vegan adaptation: Replace eggs with flaxseed meal and use coconut oil instead of vegetable oil, and plant-based cream for the ganache. It gets a bit trickier, but still delicious!
• Mini loaves or muffins: If you want to share or brunch bite-sized, reduce baking time accordingly and it works perfectly.

How to Make Chocolate Pumpkin Bread with Chocolate Ganache Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together your flour, sifted cocoa powder, sugar, salt, baking soda, and spices in a large bowl. This upfront mixing is key because it distributes the leavening and spices evenly—no one wants a bite that’s overwhelmingly cinnamon or just flour! I always sift the cocoa powder here to avoid clumps, which can ruin that silky texture you’re aiming for.

Step 2: Combine Wet Ingredients Separately

In a second bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth and uniform. The oil is what keeps this bread so moist, so don’t skimp or swap it out last minute. You want those wet flavors fully blended before you bring everything together.

Step 3: Bring It All Together and Fold in Chocolate Chips

Pour the wet mixture into the dry ingredients and gently fold until just combined. The key here is not to overmix—stop when you no longer see flour streaks. This will keep your bread tender instead of tough. Last, fold in the chocolate chips with a spatula, making sure they’re evenly distributed but not smashed.

Step 4: Bake the Bread

Pour the batter into a greased loaf pan. I like to line mine with parchment paper so the bread comes out cleanly. Bake at 350°F (175°C) for about 55-65 minutes. Start checking around 50 minutes by inserting a toothpick; it should come out mostly clean with maybe a few crumbs, but no wet batter. Baking times can vary depending on your oven, so keep a close eye late into baking to avoid dryness.

Step 5: Make the Chocolate Ganache

While the bread cools slightly, heat the heavy cream in a small saucepan until it just begins to simmer—don’t let it boil. Pour it over the dark chocolate chips in a heatproof bowl, then stir gently until smooth and glossy. I love making this ganache last-minute so it’s perfectly pourable but thick enough to spread. Let it cool a few minutes, then drizzle generously over your warm bread.

How to Serve Chocolate Pumpkin Bread with Chocolate Ganache Recipe

Garnishes

I usually keep it simple—a sprinkle of flaky sea salt over the ganache makes that chocolate pop even more, balancing sweetness with a subtle crunch. Sometimes, a few toasted pumpkin seeds or a light dusting of powdered cinnamon adds a beautiful final touch. If I’m feeling fancy, a dollop of whipped cream on the side elevates it to dessert-level perfection.

Side Dishes

This bread is so rich on its own, I like pairing it with something fresh like a crisp apple salad or even a scoop of vanilla ice cream for an indulgent treat. Hot coffee or chai tea are my go-to beverages alongside it, enhancing the spice and chocolate flavors beautifully.

Creative Ways to Present

For holidays or special brunches, I’ve served this Chocolate Pumpkin Bread with Chocolate Ganache Recipe sliced and arranged on a rustic wooden board with seasonal fruits like figs and pomegranate seeds around it—it gets so many compliments! You can even cut it into thick squares and serve with a scoop of ice cream or a drizzle of caramel for a stunning dessert platter.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. If your kitchen is warm, you might want to refrigerate it, but be aware that refrigeration can dry the bread out slightly. Bringing it back to room temperature before eating helps restore some softness.

Freezing

Freezing this bread is a lifesaver when you want to prep ahead. I slice it into individual servings, wrap them in plastic wrap, and place them in a freezer bag. They keep beautifully for up to 2 months. When you’re ready, just thaw at room temperature or gently warm them up for that fresh-baked feel.

Reheating

I find that reheating slices in a toaster oven or microwave for 15-20 seconds works wonders to bring back that soft, warm aroma. You can add a tiny dab more ganache or a smear of butter after warming, making every bite taste like it just came out of the oven.

FAQs

Final Thoughts

This Chocolate Pumpkin Bread with Chocolate Ganache Recipe holds a special place on my fall baking list for good reason. It’s the kind of treat you’ll want to make again and again, whether you’re sharing with loved ones or indulging in a quiet moment with a cup of tea. The way the spices, pumpkin, and chocolate come together is truly unbeatable. Give it a try—I’m confident you’re going to love the cozy comfort and chocolaty delight in every bite, just like I do.

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