The first time I made this Chocolate Pumpkin Bread, my husband walked into the kitchen and asked if I'd opened a bakery in our house. The smell of warm pumpkin spices mixed with rich chocolate is absolutely intoxicating. This isn't your typical pumpkin loaf - it's deeply chocolatey, incredibly moist, and has this gorgeous dark color that makes it look as decadent as it tastes.
My daughter took one bite and declared it her new favorite fall dessert. The chocolate ganache on top takes it completely over the edge in the best possible way.
Why You'll Love This Recipe
This Chocolate Pumpkin Bread combines the best of both worlds - the cozy warmth of pumpkin spice season and the irresistible richness of chocolate. You get an ultra-moist pumpkin loaf that stays fresh for days, topped with a silky chocolate glaze that's just begging to be licked off the knife.
My sister made this for her book club and said three people asked for the recipe before dessert was even over. It's one of those fall baking recipes that works equally well for breakfast with coffee or as a proper dessert after dinner. The healthy pumpkin bread base means you can feel a little less guilty about that second slice.
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What You'll Need
Simple pantry ingredients come together to create something truly special. No fancy equipment needed for this one.
Main Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Optional Extras
Add some chopped walnuts or pecans for crunch, or swap half the chocolate chips for white chocolate for contrast. A pinch of espresso powder deepens the chocolate flavor beautifully.
Head down to the recipe card to get started on your chocolate pumpkin bread.
How to Make Chocolate Pumpkin Bread
Mix Your Dry Ingredients
Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and all your warm spices in a large bowl. Make sure there are no lumps in the cocoa powder - I learned this the hard way when I ended up with pockets of bitter cocoa in my first attempt. The spices bring that classic pumpkin bread flavor while the cocoa creates incredible depth.
Combine Wet Ingredients
In another bowl, mix your pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth and well combined. The brown sugar adds moisture and a subtle caramel note that works beautifully with both the pumpkin and chocolate. My mom always says the secret to moist pumpkin chocolate chip bread is not skimping on the wet ingredients.
Bring It Together
Pour the wet ingredients into the dry and fold gently until just combined. Don't overmix or you'll end up with tough bread instead of tender. Fold in your chocolate chips, saving a few to press on top if you want that bakery look. The batter will be thick and rich looking.
Can I use fresh pumpkin instead of canned? You can, but make sure to strain it really well. Fresh pumpkin tends to have more water content, which can make your chocolate pumpkin bread loaf too wet.
Bake to Perfection
Pour the batter into a greased 9x5 inch loaf pan. Bake at 350°F for about 60-70 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The top should look set and maybe have a few cracks. Let it cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before adding the ganache.
Make the Ganache
Heat your cream until it's just about to simmer, then pour it over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy. Pour this over your cooled bread and let it drip down the sides. It sets up beautifully and adds that extra wow factor that makes this triple chocolate pumpkin bread absolutely irresistible.
Aliana's Top Tip
The key to making this the best chocolate pumpkin bread recipe is using real pumpkin puree, not pumpkin pie filling.
Also, don't skip letting the bread cool completely before adding the ganache - warm bread will melt it into a mess instead of creating that beautiful glossy coating.
l like to make this the night before I need it so the flavors have time to develop.
My husband swears it tastes even better on day two.
Ingredient Substitutions & Variations
Make this a healthy chocolate pumpkin bread by using whole wheat flour for half the all-purpose flour and reducing the sugar slightly. Greek yogurt can replace some of the oil for added protein. For a gf pumpkin chocolate chip bread, use your favorite gluten-free flour blend with xanthan gum.
Storage & Reheating Instructions
Store this moist pumpkin bread wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to a week. The ganache stays soft and delicious. You can freeze slices wrapped individually for up to 3 months - perfect for those mornings when you need something special with your coffee. This is one of those fall baking recipes that actually improves with time.
What to Serve With Chocolate Pumpkin Bread
This chocolate pumpkin bread is perfect with a hot cup of coffee or a glass of cold milk. My family loves it for breakfast, afternoon snacks, or as dessert with a scoop of vanilla ice cream. It's also beautiful on a fall dessert table alongside other pumpkin recipes dessert options.
FAQs About Chocolate Pumpkin Bread
What's the difference between this and regular pumpkin bread?
The cocoa powder creates a richer, more decadent flavor profile. This chocolate pumpkin loaf is deeper and more dessert-like than traditional pumpkin bread.
Can I skip the ganache?
Absolutely! The bread is delicious on its own. You could also just dust it with powdered sugar or add a simple glaze instead.
Why is my bread dry?
Overbaking is usually the culprit. Check it at 60 minutes and remember it will continue cooking slightly as it cools. Also make sure you're measuring flour correctly.
Can I make this as muffins instead?
Yes! Use a muffin tin and reduce the baking time to about 20-25 minutes. You'll get about 12 muffins from this recipe.
More Recipes You'll Love
If you're into chocolate pumpkin recipes and fall baking recipes, you'll want to explore more pumpkin chocolate recipes on my site. I've got plenty of healthy fall food recipes and fall baking healthy ideas that use seasonal ingredients. My collection of baking sweets will keep your Dessert game strong all season long.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
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