If you’re anything like me and adore the cozy vibes of fall baking, then this Chocolate Pumpkin Bread with Chocolate Ganache Recipe is your next must-try. It’s got this perfect balance of pumpkin spice warmth with a rich chocolate twist that turns a simple bread into a comforting treat. Plus, that luscious chocolate ganache topping? It’s basically the cherry on top—well, more like a chocolate hug that makes every bite feel extra special.

Whether you’re baking for a chilly weekend morning brunch, bringing a dish to a holiday party, or just craving something a bit indulgent with your afternoon coffee, this Chocolate Pumpkin Bread with Chocolate Ganache Recipe stands out. It’s moist, flavorful, and the combination of spices with cocoa powder really kicks up the cozy factor. I love sharing it because it’s straightforward enough for beginners but rewarding enough to impress all your friends.

Ingredients You’ll Need

These ingredients come together to create a perfectly spiced pumpkin bread that’s rich with chocolate flavor. Keep an eye on using quality chocolate and fresh spices for the best results!

Flour: The foundation of your bread; all-purpose works best for the right texture.
Cocoa Powder: I recommend Dutched cocoa or Hershey’s Special Dark for deeper, richer chocolate notes.
Sugar: Adds sweetness and helps with the bread’s tender crumb.
Salt: Just a pinch to balance all those flavors.
Baking Soda: Gives the bread a nice rise, so don’t skip it.
Cinnamon: Brings warmth and is a classic with pumpkin.
Nutmeg, Allspice, Cardamom, Ginger: A cozy spice blend that turns up the autumn vibes.
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor.
Vegetable Oil: Keeps the bread moist and tender without overpowering flavors.
Eggs: Bind everything together and give structure.
Chocolate Chips: The melty pockets of chocolate in every bite—don’t skimp here!
Heavy Cream (for Ganache): Makes the ganache silky smooth.
Dark Chocolate Chips (for Ganache): Look for good quality dark chocolate for that rich, glossy finish.

Variations

I love playing around with this Chocolate Pumpkin Bread with Chocolate Ganache Recipe depending on the season or who I’m baking for. Feel free to tweak it to your liking; that’s the beauty of baking at home!

Gluten-Free: I’ve swapped the flour for a gluten-free blend with great success—just be sure it has xanthan gum for structure.
Nutty Twist: Adding chopped walnuts or pecans gives a delightful crunch that I adore.
Spicy Kick: If you like it a bit stronger, I sometimes add a pinch more ginger or a touch of cayenne for warmth.
Vegan: Using flax eggs and a plant-based oil helps create a vegan-friendly version—works well with a dairy-free ganache made from coconut cream.
Mini Loaves: Perfect for gifting or portion control—I’ve baked this recipe in mini loaf pans with fantastic results.

How to Make Chocolate Pumpkin Bread with Chocolate Ganache Recipe

Step 1: Mix the Dry Ingredients

Start by sifting together the flour, cocoa powder, sugar, salt, baking soda, and all those lovely spices (cinnamon, nutmeg, allspice, cardamom, ginger). Sifting helps avoid any lumps and ensures an even distribution of spices. Trust me, this little step makes your bread’s texture smoother and the flavors more consistent.

Step 2: Combine Wet Ingredients Separately

In another bowl, whisk together the pumpkin puree, vegetable oil, and eggs until you have a lovely smooth mixture. I find this prevents overmixing once you combine wet and dry, which keeps your bread tender, not tough. Also, make sure your eggs are at room temperature for better mixing.

Step 3: Gently Fold Ingredients Together

Pour the wet into the dry ingredients and fold just until combined—don’t overwork it! Then, fold in the chocolate chips for those melty chocolate bursts throughout. I usually reserve a small handful of chips to sprinkle on top before baking; it looks beautiful and adds extra texture.

Step 4: Bake Your Bread

Pour the batter into a greased or parchment-lined loaf pan and bake at 350°F (175°C) for about 50-60 minutes. You’ll want to do the toothpick test—insert a toothpick in the center, and if it comes out with just a few moist crumbs, it’s done. Avoid opening the oven too early so it doesn’t sink.

Step 5: Prepare the Chocolate Ganache Topping

While the bread cools slightly, heat the heavy cream just until it’s warm (but not boiling), then pour it over your dark chocolate chips in a heatproof bowl. Let it sit for a minute, then stir gently until smooth and glossy. This ganache is the perfect topper and adds the richest chocolate flavor you can imagine.

Step 6: Add Ganache and Let Set

Spread the ganache evenly over the cooled bread. It will slowly set to a shiny, smooth finish. For best slicing, chill the bread a bit so the ganache firms up but don’t wait too long or it’ll harden completely. A few minutes at room temp works great before serving.

How to Serve Chocolate Pumpkin Bread with Chocolate Ganache Recipe

Chocolate Pumpkin Bread with Chocolate Ganache Recipe - Recipe Image

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a sprinkle of chopped toasted pecans or walnuts on top of the ganache. It adds a lovely texture contrast and makes it look extra inviting—perfect if you want to impress guests without fuss.

Side Dishes

This bread pairs beautifully with a hot cup of coffee or chai tea. If I’m serving for brunch, I like to offer fresh fruit or a dollop of whipped cream to balance the richness. It’s also great alongside a simple yogurt parfait for a more wholesome combo.

Creative Ways to Present

For holiday gatherings, I’ve sliced the bread, topped each piece with a bit of ganache, and set them on a rustic wooden board with fall leaves and mini pumpkins around for a seasonal touch. Another time, I turned it into mini bread “cups” using a muffin tin and drizzled extra ganache—such a fun twist that got lots of compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover Chocolate Pumpkin Bread with Chocolate Ganache wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. The ganache keeps the bread moist but if you find it’s getting a bit firm, just let it come back to room temp before enjoying.

Freezing

If you want to freeze it, I recommend freezing the plain bread (without ganache) wrapped in foil and plastic wrap for up to 2 months. When ready, thaw at room temperature and then add fresh ganache before serving—it tastes almost like freshly baked that way!

Reheating

Reheat slices gently in a microwave for 10-15 seconds or in a low oven to warm through without melting the ganache completely. This little step renews that fresh-baked feeling and makes each bite just right.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! Fresh pumpkin puree works, but you’ll want to roast the pumpkin first and puree it until completely smooth. Make sure to let it cool before adding to the batter. Keep in mind that fresh puree may contain more water, which might slightly affect texture, so you could reduce oil a bit if it feels too wet.
Is there a substitute for vegetable oil in this Chocolate Pumpkin Bread with Chocolate Ganache Recipe?

Yes! You can use melted coconut oil, canola oil, or even a neutral-flavored olive oil. Each will add a slight variation in taste and texture. I prefer vegetable oil for its neutral flavor, but coconut oil adds a nice hint of tropical warmth if you’re feeling adventurous.
How long should I let the ganache set before serving?

I usually let the ganache set for about 30 minutes at room temperature, which gives it a glossy finish and a smooth texture without being too hard. If you want it firmer, chill it in the fridge for 15-20 minutes, but don’t leave it too long or it can become difficult to slice smoothly.
Can I make the Chocolate Pumpkin Bread without the ganache topping?

Definitely! The bread is delicious on its own—moist, chocolatey, and packed with spice. The ganache just adds that decadent finishing touch. If you skip the ganache, try dusting with powdered sugar or a cinnamon sugar mix for a simpler alternative.
What’s the best way to prevent the bread from sinking in the middle?

Great question! To avoid sinking, be sure not to overmix after combining wet and dry ingredients, bake at the right temperature, and avoid opening the oven door during the first 30 minutes of baking. Also, double-check your baking soda is fresh—old leavening agents can cause problems with rising.

Final Thoughts

This Chocolate Pumpkin Bread with Chocolate Ganache Recipe has become one of my go-to cozy desserts and snacks, especially during the cooler months. It’s such a crowd-pleaser and the perfect balance of pumpkin spice and rich chocolate that everyone asks for seconds. I really hope you give it a try—it’s like wrapping yourself in a warm, chocolatey hug with every slice. Once you make it, you’ll have a new favorite pumpkin treat to share with friends and family!

Chocolate Pumpkin Bread with Chocolate Ganache Recipe

★★★★★ 4.6 from 76 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This moist and flavorful Chocolate Pumpkin Bread combines the rich essence of pumpkin puree with a decadent chocolate twist. Infused with warm spices like cinnamon, nutmeg, and cardamom, and studded with chocolate chips, this bread is perfect for fall gatherings or anytime you crave a cozy treat. Topped with a luscious dark chocolate ganache, it elevates a simple quick bread into an indulgent dessert that’s sure to please chocolate and pumpkin lovers alike.

Ingredients

Scale

Dry Ingredients

1 1/4 cups all-purpose flour
1/3 cup cocoa powder, sifted (use Dutched cocoa or Hershey’s Special Dark)
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger

Wet Ingredients

1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs

Additional Ingredients

1 cup chocolate chips

Ganache Topping

1/2 cup heavy cream
2 cups dark chocolate chips

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl, sift together the flour and cocoa powder. Add sugar, salt, baking soda, cinnamon, nutmeg, allspice, cardamom, and ginger. Stir well to combine all dry spices and leavening.
Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth and fully incorporated.
Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; be careful not to overmix to keep the bread tender.
Fold in chocolate chips: Gently fold in the 1 cup of chocolate chips to distribute them evenly throughout the batter.
Bake the bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before applying the ganache topping.
Prepare ganache topping: 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 to soften the chocolate, then stir gently until smooth and glossy.
Top the bread: Pour or spread the ganache evenly over the cooled pumpkin bread. Allow the ganache to set at room temperature, or refrigerate briefly to firm up before slicing and serving.

Notes

Ensure pumpkin puree is smooth and not watery for the best texture.
You can substitute vegetable oil with melted coconut oil or canola oil for a different flavor profile.
Use high-quality dark chocolate chips for the ganache to maximize richness.
If you prefer, add chopped nuts such as walnuts or pecans for added crunch.
Store leftover bread in an airtight container in the refrigerator for up to 5 days.
Ganache can be gently reheated if it hardens too much before serving.

Keywords: chocolate pumpkin bread, pumpkin bread with chocolate chips, pumpkin chocolate loaf, chocolate ganache topping, fall dessert, spiced pumpkin bread