Chocolate Pumpkin Bread

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If you have been looking for a fall bake that feels truly indulgent, this chocolate pumpkin bread is exactly what you need. Moist, fudgy, and packed with real pumpkin flavor, it is draped in a silky chocolate ganache that takes it completely over the top.

Prep Time10

Cook Time45

Total Time55

Course: 500+ Best Dessert Recipes

Cuisine: American

Keyword: chocolate, fall desserts, pumpkin, quick bread

Servings:

Author: Carrian Cheney

Equipment

Ingredients

For the Bread

1 Cup Pumpkin Puree
1 Cup Sugar
½ Cup Oil
2 Eggs large
2 teaspoons Vanilla
1 ¼ Cups Flour
⅓ Cup Cocoa Powder
1 ½ teaspoon Baking Powder
¾ teaspoon Baking Soda
1 teaspoon Salt
½ Cup Mini Chocolate Chips (optional)

For the Ganache

½ Cup Heavy Cream
2 Cups Chocolate Chips

US Customary - Metric

Instructions

Make the Bread

Preheat the oven to 350℉. Grease a 9×5 inch loaf pan with nonstick spray.
Whisk the wet ingredients together.
1 Cup Pumpkin Puree, 1 Cup Sugar, ½ Cup Oil, 2 Eggs, 2 teaspoons Vanilla
Stir together the dry ingredients into the wet ingredients. Add the mini chocolate chips if you're using them.
1 ¼ Cups Flour , ⅓ Cup Cocoa Powder, 1 ½ teaspoon Baking Powder, ¾ teaspoon Baking Soda, 1 teaspoon Salt, ½ Cup Mini Chocolate Chips
Spread into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out mostly clean.
Carefully remove from the oven and let cool then frost.

Make the Ganache

Heat the cream to a simmer, then pour over the chocolate chips.
½ Cup Heavy Cream, 2 Cups Chocolate Chips
Let sit 3 minutes then stir until glossy and smooth. If it's too thin, refrigerate for 10 minute then spread over the bread.

Video

Nutrition