Description
This Chocolate Pumpkin Bread is a moist, flavorful loaf combining the rich taste of pumpkin with the deep notes of cocoa and warm spices. Enhanced with chocolate chips inside and topped with a decadent dark chocolate ganache, it makes a perfect treat for fall or any time you crave a combination of chocolate and pumpkin in a comforting baked good.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder, sifted (preferably Dutched cocoa or Hershey’s Special Dark)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom
- 1/4 teaspoon 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: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, salt, baking soda, cinnamon, nutmeg, allspice, cardamom, and ginger. Ensure the spices are evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold to combine. Be careful not to overmix; mix just until there are no more streaks of flour.
- Fold in Chocolate Chips: Gently fold in the 1 cup of chocolate chips, distributing them evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare Ganache: While the bread cools, heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over the 2 cups of dark chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy.
- Top the Bread: Once the bread is completely cooled, pour the chocolate ganache over the top, spreading evenly. Allow the ganache to set for about 20-30 minutes before slicing.
- Serve: Slice and serve the indulgent chocolate pumpkin bread as a dessert or snack with tea or coffee. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- Use high-quality cocoa powder and chocolate chips for best flavor.
- Be sure not to overmix the batter to keep the bread tender.
- If pumpkin puree is not available, canned pumpkin can be used.
- The ganache topping can be skipped or replaced with a simple powdered sugar glaze for a lighter option.
- Store leftovers in an airtight container to maintain freshness.
- This bread freezes well; wrap tightly and thaw before serving.
Keywords: Chocolate Pumpkin Bread, Pumpkin Bread, Chocolate Loaf, Fall Baking, Pumpkin Dessert, Chocolate Ganache