Triple Chocolate Pumpkin Bread

Triple Chocolate Pumpkin Bread. Super soft, perfectly spiced and loaded with chocolate!

This Triple Chocolate Pumpkin Bread is incredibly soft and moist with a hint of pumpkin spice. I used both unsweetened cocoa powder and semi-sweet chocolate chips in this bread. Once it cools I top the Pumpkin Bread with an amazing chocolate ganache. This Triple Chocolate Pumpkin Bread is perfect for chocolate lovers!

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I browned the butter to add a nice nutty flavor to the bread. I also added in some buttermilk to keep the bread super moist.

The pumpkin flavor is not pronounced in this bread but it gives the bread tons of moisture.

It is perfect for breakfast or dessert!

Triple Chocolate Pumpkin Bread

Prep time:
Cook time:
Total time:
Serves: 1 loaf
Triple Chocolate Pumpkin Bread. Super soft, perfectly spiced and loaded with chocolate!

Ingredients

  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1½ cups pumpkin puree (not pumpkin pie filling)
  • ¾ cup light brown sugar
  • 2 large eggs, room temperature
  • ¼ cup buttermilk, room temperature
  • 1 teaspoon vanilla
  • ½ cup semi sweet chocolate chips

Chocolate Ganache

  • ½ cup semi sweet chocolate chips
  • 1-2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 x 5 pan with nonstick cooking spray, set aside.
  2. 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.
  3. Meanwhile in a medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt, set aside.
  4. Add the cooled butter to a large bowl along with the pumpkin puree, brown sugar, eggs, buttermilk and vanilla.
  5. Fold the dry ingredients into the wet ingredients making sure not to over mix. Fold in the chocolate chips.
  6. 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.
  7. Let the bread cool on a wire rack for 15 minutes then transfer to a cooling rack to cool completely.
  8. Once cooled pour the ganache over the pumpkin bread, smoothing top if desired, and serve.

Chocolate Ganache

  1. In a small saucepan heat the chocolate chips and heavy cream until melted, whisking constantly.
  2. I made the ganache thicker so it is spreadable on the bread. If the ganache is too thick add more heavy cream.
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