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This chocolate pumpkin bread is unbelievably moist and fudgy with real pumpkin, rich cocoa and melty chocolate chips, then covered in a silky chocolate ganache. It’s part pumpkin bread, part chocolate cake, and absolutely a dessert.
I had wondered about making a chocolate pumpkin bread for years, but I was always worried the cocoa powder would make it dry. So I finally started testing recipes last spring, and you guys, this is one of the best chocolate loaf recipes I’ve ever had.
The pumpkin is the secret. It adds so much moisture that you get a tender, almost brownie-like loaf without losing that classic pumpkin bread texture. And then we add chocolate chips AND pour ganache over the top because apparently we don’t know when to stop. 😂
Why You’ll Love This Chocolate Pumpkin Bread
- Incredibly moist: Pumpkin puree and oil keep this loaf soft and tender for days.
- Serious chocolate flavor: Cocoa powder, chocolate chips and chocolate ganache make this one for the chocolate lovers.
- Easy one-bowl batter: No mixer needed and very little cleanup.
- Dessert-worthy: That glossy ganache takes simple pumpkin bread straight into chocolate cake territory.
- Even better the next day: The loaf stays moist and the chocolate and pumpkin flavors get even better as it sits.
Ingredients For Chocolate Pumpkin Bread
You only need simple baking ingredients for the bread and two ingredients for that glorious ganache.
For the Bread
- Pumpkin Puree: Adds moisture and pumpkin flavor while keeping the loaf tender. Be sure to use pure pumpkin, not pumpkin pie filling.
- Sugar: Sweetens the loaf and helps keep the crumb soft.
- Oil: Keeps the bread moist even after it has cooled. Use a neutral-flavored oil.
- Eggs: Give the loaf structure and bind the batter together.
- Vanilla: Enhances both the chocolate and pumpkin flavors.
- All-Purpose Flour: Provides the structure for the bread.
- Cocoa Powder: Gives the loaf its deep chocolate flavor.
- Baking Powder + Baking Soda: Work together to give the bread the proper rise.
- Salt: Balances the sweetness and makes the chocolate flavor pop.
- Mini Chocolate Chips: Optional, but highly recommended for little pockets of melted chocolate throughout the loaf.
For the Ganache
- Chocolate Chips: Melt into the hot cream for the glossy chocolate topping.
- Heavy Cream: Creates a smooth, creamy ganache. Don’t substitute milk here.
How to Make Chocolate Pumpkin Bread
- Prep: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or bread pan with nonstick spray.
- Whisk: Combine all wet ingredients together in a large bowl and whisk until smooth.
- Combine: Stir the dry ingredients into the wet ingredients until just combined, then fold in the mini chocolate chips if using.
- Bake: Spread the batter into the prepared loaf pan and bake for 40 to 45 minutes until a toothpick inserted in the center of the loaf comes out mostly clean.
- Cool: Remove from the oven and let the bread cool completely on a wire rack before adding the ganache.
- Ganache: Heat the heavy cream to a simmer, pour over the chocolate chips, and let sit for 3 minutes without stirring.
- Finish: Stir the ganache until glossy and smooth. If it is too thin, refrigerate for 10 minutes before spreading over the cooled bread.
Troubleshooting Chocolate Pumpkin Bread
The most likely culprit is too much flour or overbaking. Spoon the flour into your measuring cup and level it rather than scooping directly from the bag. Start checking the loaf at 40 minutes and pull it when a toothpick has a few moist crumbs attached. A completely dry toothpick can mean you’ve gone too far.
If the center sinks after baking, the loaf was probably slightly underbaked. Chocolate batter makes it harder to judge doneness by appearance, so test the very center of the loaf before removing it from the oven. Opening the oven door repeatedly or too early can also cause the center to fall.
Be careful not to overmix the batter once the flour is added. Stir just until you no longer see streaks of dry flour. Also make sure you’re using pumpkin puree rather than pumpkin pie filling.
Quick breads are thick, so sometimes the top and edges finish before the middle. If your loaf is getting too dark but the center needs more time, loosely tent the top with foil and continue baking until the center is done.
The loaf is probably still warm. Cool the bread completely before adding the ganache or the chocolate will melt and run down the sides rather than staying thick and glossy on top.
Substitutions and Variations
Change the oil: Substitute melted coconut oil or melted butter for the oil.
Make it darker: Use Dutch-process or dark cocoa powder for an even deeper chocolate flavor.
Add some spice: Add cinnamon, pumpkin pie spice, nutmeg or cloves for more traditional pumpkin spice flavor.
Add nuts: Fold chopped walnuts or pecans into the batter for a little crunch.
Skip the ganache: Dust the cooled loaf with powdered sugar or drizzle it with melted chocolate instead.
Can I Make This into Muffins?
Yes, you can also turn this into chocolate pumpkin muffins by dividing the batter into a greased muffin tin and reducing the bake time to about 18 to 22 minutes.
Storing and Freezing Tips
Store the bread covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The ganache will firm up in the fridge, so let slices come to room temperature before serving or microwave for just a few seconds.
To freeze, wrap the loaf tightly in plastic wrap and foil before adding the ganache and freezing for up to 3 months. Thaw overnight in the refrigerator, then top with freshly made ganache before serving.
If you can’t decide between pumpkin bread and chocolate cake, this chocolate pumpkin bread gives you the best of both. It’s ridiculously moist, loaded with chocolate and finished with a thick layer of ganache that puts it firmly in dessert territory.
And somehow it’s even better the next day — assuming you have any left.
Other Must-Try Pumpkin Recipes
Watch How This Recipe is Made…
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