
Triple Chocolate Pumpkin Bread
Triple Chocolate Pumpkin Bread. Super soft, perfectly spiced and loaded with chocolate!
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
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Preheat oven to 350 degrees. Grease a 9 x 5 pan with nonstick cooking spray, set aside.
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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.
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Meanwhile in a medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt, set aside.
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Add the cooled butter to a large bowl along with the pumpkin puree, brown sugar, eggs, buttermilk and vanilla.
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Fold the dry ingredients into the wet ingredients making sure not to over mix. Fold in the chocolate chips.
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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.
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Let the bread cool on a wire rack for 15 minutes then transfer to a cooling rack to cool completely.
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Once cooled pour the ganache over the pumpkin bread, smoothing top if desired, and serve.
Chocolate Ganache
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In a small saucepan heat the chocolate chips and heavy cream until melted, whisking constantly.
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I made the ganache thicker so it is spreadable on the bread. If the ganache is too thick add more heavy cream.