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    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!
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 9

    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

    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