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