Chocolate Pumpkin Bread

This Triple Chocolate Pumpkin Bread is super moist, perfectly spiced and loaded with chocolate! You would never know there is pumpkin in it! Top it all off with a chocolate ganache for extra chocolatey goodness. This bread makes the perfect dessert, snack or breakfast treat!

If you are looking for more delicious bread treats, try my Chocolate Zucchini Bread and my Double Chocolate Banana Bread!

Kelley’s Tips

Before You Get Started

• Switch up your added ingredients! You can try to add white chocolate chips, pecans, or walnuts to this bread for different flavors in this bread. Make this your own!
• Make extra and freeze it for later! Make two loaves and freeze individual slices in an airtight container for up to 3 months. Warm up individual slices in the microwave for 30-45 seconds then serve.
• Don’t over mix your batter. Once the flour is added to your wet ingredients, gluten begins to develop. If you mix too much, the gluten will get too strong and the bread will come out tough instead of tender. Mix your batter until only just combined.

Notes on Ingredients

• Flour – All-purpose flour is my recommended go-to for quick breads, as it makes the bread tender and soft.
• Cocoa Powder – Add some high quality cocoa powder for a deep chocolate flavor.
• Pumpkin Pie Spice – Use store-bought or try making your own homemade pumpkin pie spice! You could also just substitute 2 tsp cinnamon, 1/4 tsp of ginger, 1/4 tsp of nutmeg and a pinch of all spice and cloves.
• Baking Soda & Baking Powder – Add baking soda and baking powder for the bread to rise.
• Butter – I use unsalted butter for this recipe. If you use salted butter omit the added salt.
• Pumpkin Puree – Make sure you buy 100% pure pumpkin puree and not canned pumpkin pie filling.
• Brown Sugar – Light brown sugar will make this bread nice and sweet.
• Buttermilk – Buttermilk adds moisture and a slightly tangy flavor. If you don’t have buttermilk, make your own at home!
• Semi-Sweet Chocolate Chips – Added for even more chocolate flavor! Feel free to add dark chocolate chips or milk chocolate!

How to Make Chocolate Pumpkin Bread

• Brown the butter: Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-8 minutes. Allow the butter to cool.
• Combine dry ingredients: Meanwhile in a medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt, set aside.

3. Combine wet ingredients: Add the cooled butter to a large bowl along with the pumpkin puree, brown sugar, eggs, buttermilk and vanilla. Fold the dry ingredients into the wet ingredients making sure not to over mix. Fold in the chocolate chips.
4. Bake: Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.

5. Cool: Let the bread cool on a wire rack for 15 minutes then transfer to a cooling rack to cool completely.
6. Serve: Once cooled pour the ganache over the pumpkin bread, smoothing top if desired, and serve.

How to Make Chocolate Ganache

This ganache is super easy to whip up! Check out my Chocolate Ganache for more details.

• Start by melting chocolate and heavy cream in the microwave until smooth and melted. You can also cook the ganache over a double boiler.
• Allow the ganache to cool for about 2-3 minutes. Once cooled, spread on top of the cooled cake. I made the ganache thicker so it is spreadable on the bread. If the ganache is too thick add more heavy cream.

Looking for more pumpkin recipes to make? Try my Pumpkin Cream Cheese Bread and my Pumpkin Coffee Cake!

Recipe

Chocolate Pumpkin Bread

5 from 1 vote

This Triple Chocolate Pumpkin Bread is super moist, perfectly spiced and loaded with chocolate! You would never know there is pumpkin in it! Top it all off with a chocolate ganache for extra chocolatey goodness. This bread makes the perfect dessert, snack or breakfast treat!

Author: Kelley Simmons

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Serves 9

Rate SaveSaved Print

Ingredients 

• 1 cup all purpose flour
• 1/2 cup cocoa powder
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 1/2 cups pumpkin puree, not pumpkin pie filling
• 3/4 cup light brown sugar
• 2 large eggs, room temperature
• 1/4 cup buttermilk, room temperature
• 1 teaspoon vanilla
• 1/2 cup semi sweet chocolate chips

Chocolate Ganache

• 1/2 cup semi sweet chocolate chips
• 1-2 tablespoons heavy cream

Instructions

• Preheat oven to 350 degrees. Grease a 9 x 5 pan with nonstick cooking spray, set aside.

  Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-8 minutes. Allow the butter to cool.
• Meanwhile in a medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt, set aside.
• Add the cooled butter to a large bowl along with the pumpkin puree, brown sugar, eggs, buttermilk and vanilla.
• Fold the dry ingredients into the wet ingredients making sure not to over mix. Fold in the chocolate chips.
• Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
• Let the bread cool on a wire rack for 15 minutes then transfer to a cooling rack to cool completely.

  Once cooled pour the ganache over the pumpkin bread, smoothing top if desired, and serve.

Chocolate Ganache

• In a small saucepan heat the chocolate chips and heavy cream until melted. whisking constantly.

  I made the ganache thicker so it is spreadable on the bread. If the ganache is too thick add more heavy cream.

Notes

• Pumpkin pie spice substitute. If you don’t have pumpkin pie spice on hand, use 2 tsp cinnamon along with 1/4 tsp ginger, 1/4 tsp nutmeg and a pinch of all spice and cloves.
• Mix in your favorites. Customize your loaf with fun add-ins like white chocolate chips, pecans, or walnuts. 
• Freeze for later. Double the recipe and freeze individual slices in an airtight container for up to 3 months. When you’re ready to enjoy one, pop a slice in the microwave for 30–45 seconds.
• Avoid overmixing. Once the flour meets the wet ingredients, gluten starts forming. Too much mixing can make the bread dense and tough. Stir just until everything is combined for a soft, tender crumb.
• Storage. Keep your loaf tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 1 week, just make sure it’s well wrapped so it doesn’t dry out. For even longer storage, freeze individual slices for up to 3 months.

Nutrition Information

Calories: 379kcalCarbohydrates: 46gProtein: 6gFat: 21gSaturated Fat: 12gCholesterol: 68mgSodium: 285mgPotassium: 359mgFiber: 5gSugar: 27gVitamin A: 6758IUVitamin C: 2mgCalcium: 77mgIron: 4mg

Did You Make This?

I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

Leave a Review Follow Chef Savvy