The sweet scent of fall dances through my kitchen as I whip up a batch of Chocolate Pumpkin Bread, a delightful fusion that never fails to impress. This quick bread is not only a breeze to prepare, but it also makes for a show-stopping dessert, perfect for both Halloween gatherings and cozy family dinners. With its moist texture and luscious ganache topping, each bite is a heavenly mix of rich chocolate and earthy pumpkin that feels like a warm hug on a crisp day. Plus, it’s an ideal way to use up leftover pumpkin puree! Are you ready to elevate your baking game and fill your home with this irresistible aroma? Why is This Chocolate Pumpkin Bread Special? Irresistible Comfort: This Chocolate Pumpkin Bread brings the warmth of fall right into your home with its sweet and spicy aroma. Quick and Easy: You don’t need to be a pro baker; it comes together seamlessly, making it perfect for a busy day. Heavenly Flavor Fusion: The rich chocolate paired with earthy pumpkin creates a delectable dessert that lingers on your palate. Perfect for Any Occasion: Whether it’s a Halloween party or a cozy family gathering, this dessert is sure to impress all guests. Endless Variations: Feel free to experiment with different chocolate types or spices to make it uniquely yours, much like my Joe Garlic Bread or classic Banana Bread Old recipes! Chocolate Pumpkin Bread Ingredients For the Bread Flour – Provides structure for the bread; substitute with gluten-free flour for a gluten-free version. Cocoa Powder – Adds rich chocolate flavor; use Dutch cocoa or high-quality bittersweet cocoa for the best results. Sugar – Sweetens the bread and enhances moisture; can be replaced with brown sugar for extra depth. Salt – Balances sweetness and enhances the flavor of the chocolate and pumpkin. Baking Soda – Acts as a leavening agent to help the bread rise perfectly. Spices (cinnamon, nutmeg, allspice, cardamom, ginger) – Add warmth and complexity; adjust based on your personal spice preference. Pumpkin Puree – Contributes moisture and rich flavor; you can use fresh pumpkin puree made from roasted pumpkin. Vegetable Oil – Keeps the bread moist; substitute with melted coconut oil for a unique flavor twist. Eggs – Provide richness and help bind the ingredients together. Chocolate Chips – Adds delightful bursts of melted chocolate throughout the bread; dark or semisweet chocolate chips are ideal. For the Ganache Heavy Cream – Used to make the ganache; non-dairy cream can be a substitute for a dairy-free option. Dark Chocolate Chips (for ganache) – Create a rich, creamy topping; adjust sweetness if you decide to use milk chocolate. Get ready to bake an unforgettable Chocolate Pumpkin Bread that will have everyone begging for seconds! Step‑by‑Step Instructions for Chocolate Pumpkin Bread Step 1: Preheat and Prepare Begin by preheating your oven to 350°F (175°C). While it heats up, grab a 9×5 loaf pan and lightly spray it with cooking spray. Line the bottom with parchment paper for easy removal later. This preparation ensures your Chocolate Pumpkin Bread bakes evenly and releases effortlessly when it’s done. Step 2: Combine Dry Ingredients In a large mixing bowl, whisk together flour, cocoa powder, sugar, salt, baking soda, and your chosen spices (like cinnamon and nutmeg). This step is essential to evenly distribute the dry ingredients and spices, creating a balanced flavor profile in your Chocolate Pumpkin Bread. Keep whisking until everything is well blended and free of lumps. Step 3: Mix Wet Ingredients In another bowl, combine the pumpkin puree, vegetable oil, and eggs using a whisk or fork until fully incorporated. This mixture brings moisture and richness, essential for the texture of your Chocolate Pumpkin Bread. Mix until the egg yolks break up, and everything looks smooth and velvety. Step 4: Combine Mixtures Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix! You want a few lumps to remain, ensuring a tender loaf when baked. Once combined, fold in the chocolate chips, creating delightful pockets of melted chocolate throughout your Chocolate Pumpkin Bread. Step 5: Bake the Bread Transfer the thick batter to your prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for about 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with moist crumbs, signaling a perfectly baked Chocolate Pumpkin Bread ready to be enjoyed. Step 6: Cool and Transfer Once baked, let the Chocolate Pumpkin Bread cool in the pan for 10 minutes. This cooling period allows the bread to firm up slightly, making it easier to remove. After 10 minutes, gently transfer the loaf to a wire rack to cool completely, ensuring it’s ready for the delicious ganache topping. Step 7: Make the Ganache For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour this hot cream over your dark chocolate chips in a bowl, then let it sit for a minute. Stir until smooth and creamy, creating a rich topping that will elevate your Chocolate Pumpkin Bread. Step 8: Top Your Bread Once your Chocolate Pumpkin Bread has cooled completely, generously spread the ganache over the top. This luscious layer not only adds visual appeal but also enhances the overall chocolate experience. Allow the ganache to set slightly before slicing, ensuring each piece is beautifully topped and ready for savoring! Chocolate Pumpkin Bread Variations Feel free to let your creativity shine and adapt this delightful recipe to suit your taste! Nutty Crunch: Add chopped walnuts or pecans for a delightful contrast to the moist bread. The added crunch elevates each bite into a comforting experience. Spicy Twist: Swap traditional spices for pumpkin pie spice for a seasonal flavor boost. The fragrant blend enhances the warm notes of cinnamon and nutmeg. Chocolate Variety: Experiment with different chocolate types! Use milk, white, or even flavored chocolate chips for a fun twist that caters to your personal preferences. Dairy-Free Delight: Substitute heavy cream with coconut cream to create a luscious ganache that fits your dairy-free lifestyle. It offers a tropical flair while keeping the bread decadent. Add Fruit: Incorporate dried cranberries or cherries for a hint of tartness that beautifully balances the sweetness of the bread. The fruity notes will remind you of autumn harvests. Caramel Drizzle: For an added indulgence, drizzle warm caramel sauce over the ganache-topped bread. The sweet gooeyness adds a luxurious touch to each slice. Coffee Infusion: Dissolve instant coffee in your wet mixture for a rich depth of flavor. Coffee complements the chocolate beautifully, enhancing its richness. Spiced Pumpkin Seeds: Top your bread with roasted pumpkin seeds for an extra crunchy treat. These seeds add an irresistible nutty flavor and delightful texture contrast. Let these variations inspire your own unique take on this cherished Chocolate Pumpkin Bread recipe, and don’t forget to explore my beloved Joe Garlic Bread and Banana Bread Old for more culinary creativity! Expert Tips for Chocolate Pumpkin Bread Cool Before Topping: Ensure to cool the bread completely before adding ganache to prevent it from melting into the bread. Choose Quality Cocoa: Use high-quality cocoa in your Chocolate Pumpkin Bread for a richer flavor that enhances the overall taste. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture instead of a light, fluffy loaf. Experiment with Spices: Adjust the spices based on your preference. Different spice combinations can immerse your Chocolate Pumpkin Bread in unique flavors. Test for Doneness: Use a toothpick to check—not just for wet batter, but for moist crumbs. This indicates your bread is perfectly baked and ready to enjoy! Make Ahead Options These Chocolate Pumpkin Bread loaves are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by mixing the dry ingredients and wet ingredients separately. Simply combine them and refrigerate the wet mixture to maintain freshness. When you’re ready to bake, let the wet mixture sit at room temperature for about 15 minutes before mixing in the dry ingredients and folding in the chocolate chips. For the ganache, make it ahead of time and store it in the refrigerator for up to 3 days. Just reheat it slightly before spreading it onto your cooled bread. This way, you can enjoy delicious, homemade Chocolate Pumpkin Bread with minimal effort on a busy day! What to Serve with Chocolate Pumpkin Bread As the rich aroma of Chocolate Pumpkin Bread fills your home, think about how to create a cozy, inviting meal. Spiced Whipped Cream: A dollop of this fluffy topping enhances the bread’s richness, adding an airy lightness that delights the palate. Ice Cream Scoop: Vanilla or cinnamon ice cream melts beautifully over warm slices, creating a dreamy dessert experience with contrasting temperatures. Autumn Salad: A mix of arugula, pecans, and cranberries adds a fresh crunch and tartness, balancing the sweet, dense chocolate bread perfectly. Coffee or Pumpkin Spice Latte: A cup of warm coffee pairs beautifully, enhancing the flavors and grounding the sweet notes in your dessert. Candied Pecans: These crunchy bites add a sweet and nutty contrast while elevating the fall theme with their delightful caramelization. Apple Cider: Serve chilled or warm to complement the spices in the bread and heighten the cozy fall feelings. Cheese Platter: Soft brie or sharp cheddar can bring a wonderful savory balance to the sweetness of the bread, making for an intriguing flavor combination. Hot Chocolate: Rich and comforting, this pairing makes for a decadent treat, perfect for chilly evenings spent indoors. Cranberry Sauce: A touch of tartness from cranberry sauce cuts through the richness, creating a balanced bite that leaves guests wanting more. How to Store and Freeze Chocolate Pumpkin Bread Fridge: Store your Chocolate Pumpkin Bread in an airtight container for up to 5 days to keep it fresh and moist. Make sure it’s well-wrapped to avoid drying out. Freezer: Wrap individual slices or the entire loaf in plastic wrap, then foil, and freeze for up to 3 months. This way, you can enjoy a slice of fall anytime! Thawing: To thaw, simply leave the frozen Chocolate Pumpkin Bread at room temperature for a few hours or microwave it for 15-20 seconds for a quick fix. Reheating: Enjoy the bread warm by placing a slice in the microwave for 10-15 seconds or toast in an oven at 350°F until heated through. Chocolate Pumpkin Bread Recipe FAQs What type of pumpkin puree should I use? Absolutely! For the best flavor, opt for fresh pumpkin puree made from roasted pumpkin; it has a richer taste than canned varieties. If you choose canned, make sure it’s 100% pumpkin and not pie filling, as the added spices can alter your final results. How do I store my Chocolate Pumpkin Bread? Store your Chocolate Pumpkin Bread in an airtight container in the refrigerator for up to 5 days. Be sure it’s wrapped well to maintain its moisture, as the ganache can make it more prone to drying out. If you prefer, you can also keep it at room temperature for up to 2 days. Can I freeze Chocolate Pumpkin Bread? Certainly! To freeze, wrap the entire loaf or individual slices tightly in plastic wrap, then in aluminum foil to guard against freezer burn. This will keep it fresh for up to 3 months. When you’re ready to enjoy, allow the bread to thaw at room temperature or pop it in the microwave for about 15-20 seconds for a quick warm-up. What should I do if my Chocolate Pumpkin Bread is too dense? Very! If your bread turns out dense, it could be from overmixing the batter or not using fresh leavening agents like baking soda. Always mix until just combined and check expiration dates on your baking soda. Also, ensure you’re measuring your flour correctly—spoon and level instead of scooping directly from the container! Is Chocolate Pumpkin Bread okay for pets? No, it’s best to keep this treat away from pets. While pumpkin itself can be beneficial for your furry friends, chocolate is toxic to dogs and cats. Ensure leftovers are stored safely out of their reach, so they don’t get into trouble! Can I make this recipe gluten-free? Yes! To make Chocolate Pumpkin Bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking mix. I recommend keeping a close eye on the baking time as gluten-free baked goods can sometimes bake faster, so start checking for doneness a few minutes early. Irresistibly Moist Chocolate Pumpkin Bread for Cozy Fall Days This Chocolate Pumpkin Bread is a delightful blend of rich chocolate and earthy pumpkin, perfect for fall gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 45 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 10 slicesCourse: DessertCuisine: AmericanCalories: 240 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Bread2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version3/4 cup cocoa powder use Dutch cocoa or high-quality bittersweet cocoa for best results1 cup sugar can be replaced with brown sugar for extra depth1 tsp salt balances sweetness1 tsp baking soda acts as a leavening agent2 tsp spices (cinnamon, nutmeg, allspice, cardamom, ginger) adjust based on personal spice preference1 cup pumpkin puree freshly made from roasted pumpkin is best1/2 cup vegetable oil substitute with melted coconut oil for a unique flavor2 large eggs helps bind ingredients together1 cup chocolate chips (dark or semisweet) adds delightful bursts of melted chocolateFor the Ganache1 cup heavy cream non-dairy cream can be a substitute1 cup dark chocolate chips adjust sweetness if using milk chocolate Equipment 9x5 loaf panMixing bowlswhiskspatulasaucepan Method Step-by-Step Instructions for Chocolate Pumpkin BreadPreheat your oven to 350°F (175°C) and prepare a 9x5 loaf pan with cooking spray and parchment paper.In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and spices until well blended.In another bowl, mix the pumpkin puree, vegetable oil, and eggs until smooth and velvety.Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined, then fold in the chocolate chips.Transfer the batter to the prepared loaf pan and bake for about 45 minutes until a toothpick comes out with moist crumbs.Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.To make the ganache, heat the heavy cream until simmering, pour it over the dark chocolate chips, and stir until smooth.Once cooled, spread the ganache generously over the top of the bread. Nutrition Serving: 1sliceCalories: 240kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 15IUVitamin C: 1mgCalcium: 2mgIron: 8mg NotesCool the bread completely before topping with ganache. Use high-quality cocoa for better flavor. Don't overmix to maintain a light texture. Tried this recipe?Let us know how it was!
