I can’t wait to share this Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe with you—it’s honestly one of my favorite ways to celebrate the cozy vibes of fall (or any time you need a little chocolate pumpkin magic). The mix of deep cocoa and warm spices combined with the moist pumpkin base creates a bread that feels both comforting and indulgent at the same time. When you top it all off with luscious dark chocolate ganache, you elevate it to something truly special that’s perfect for sharing with friends or savoring with your morning coffee.

What I really love about this Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe is how approachable it is—no fancy ingredients or tricky techniques, just straightforward baking that delivers rich flavor and melt-in-your-mouth texture. Whether you’re baking it for a casual weekend treat or a festive get-together, it fills the kitchen with those classic fall aromas and guarantees smiles all around.

Ingredients You’ll Need

Each ingredient here plays a key role to bring out the full flavor and texture of this Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe. From the cozy spices to the richness of pumpkin and chocolate, make sure you have everything ready for a smooth baking process.

Flour: I prefer all-purpose flour for a nice, sturdy crumb, but you can experiment with whole wheat for added nuttiness.
Cocoa powder: Dutched cocoa or Hershey’s Special Dark works best here to give a deep chocolate flavor without bitterness.
Sugar: Regular granulated sugar creates the perfect sweetness—if you want a deeper flavor, you could play with brown sugar instead.
Salt: Just a pinch to balance and enhance all the flavors.
Baking soda: For that lovely rise and tender texture.
Cinnamon, nutmeg, allspice, cardamom, ginger: The warm spices bring pumpkin bread to life—don’t skip or skimp on these!
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, to keep things balanced and natural.
Vegetable oil: Keeps the bread moist and tender without overpowering the flavors.
Eggs: Binder and boost for that soft texture.
Chocolate chips: Folding these in gives little pools of melty chocolate throughout the bread—trust me, you don’t want to leave these out!
Heavy cream (for ganache): The richness makes the ganache silky smooth and perfect for drizzling or spreading.
Dark chocolate chips: Use a good-quality dark chocolate with at least 60% cocoa for that deep, bittersweet topping.

Variations

I love tweaking this Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe depending on the occasion or what I have on hand. You should totally feel free to get creative and make this recipe your own!

Nutty twist: I’ve often sprinkled chopped pecans or walnuts on top of the ganache or folded them into the batter—adds a wonderful crunch and extra warmth.
Dairy-free option: Swap out the heavy cream for canned coconut milk, and use dairy-free chocolate chips to make it vegan-friendly without losing rich creaminess.
Spice it up: If you like things a little bolder, add a pinch of cayenne or extra cinnamon to the batter; it gives a subtle kick that pairs beautifully with dark chocolate.
Mini loaves or muffins: I’ve had great success making this in muffin tins for easy grab-and-go snacks. Just reduce the baking time and keep an eye on those edges.

How to Make Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe

Step 1: Mix the Dry Ingredients with Love

Start by sifting together the flour and cocoa powder in a big bowl—this helps avoid lumps and ensures that rich chocolate taste is evenly distributed. Then, add sugar, salt, baking soda, and all your spices (cinnamon, nutmeg, allspice, cardamom, and ginger). Stir everything well so when you add the wet ingredients, they blend seamlessly. I find that combining the dry ingredients first really sets me up for success and avoids overmixing later.

Step 2: Whisk Wet Ingredients Until Smooth

In a separate bowl, whisk together the pumpkin puree, vegetable oil, and eggs until you get a smooth, cohesive mixture. This little step is crucial because a well-mixed wet base guarantees that your bread will stay moist and tender without any dense or gummy patches. If your eggs are cold, take a moment to let all ingredients get to room temperature first—it makes mixing easier and better.

Step 3: Combine and Fold in Chocolate Chips

Pour the wet mix into the dry ingredients and gently fold just until combined. Be careful to not overmix here—stop as soon as you see no more dry flour because overworking the batter can make the loaf tough. Now fold in the chocolate chips evenly to ensure every slice has gooey, melty chocolate pockets.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C) and grease your loaf pan well—I like using parchment paper for an easy release. Bake the bread for about 50-60 minutes; start checking at 50 minutes with a toothpick inserted in the center. It should come out mostly clean but might have a few moist crumbs (that’s perfect!). Let it cool slightly before moving on to the ganache.

Step 5: Make the Dark Chocolate Ganache

Heat the heavy cream in a small saucepan just until it’s about to simmer—don’t let it boil or scorch. Pour it over the dark chocolate chips in a heatproof bowl, let it sit for 2-3 minutes, then stir gently until smooth and glossy. This ganache is the crowning glory, so take your time here to get it perfectly silky.

Step 6: Top the Bread and Let it Set

Pour the warm ganache over the slightly cooled bread, spreading it evenly with a spatula. Let the ganache firm up for about 30 minutes at room temperature—or pop it in the fridge for a quicker set if you’re eager to dig in. Once set, slice and enjoy the perfect marriage of pumpkin warmth and chocolate decadence.

How to Serve Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe

Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe - Recipe Image

Garnishes

I usually toss a few toasted pepitas or chopped toasted walnuts on top of the ganache right after spreading it—that gives a lovely crunch and a beautiful rustic finish. Sometimes a dusting of cinnamon powder or a sprinkle of flaky sea salt adds that extra something that keeps people coming back for more.

Side Dishes

This Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe pairs beautifully with a cup of strong coffee or chai tea. If you want to turn it into a brunch centerpiece, serve it alongside creamy mascarpone or whipped cream to balance the richness. I’ve even enjoyed it next to a scoop of vanilla ice cream for dessert.

Creative Ways to Present

For holiday gatherings, I like to slice the bread into thick wedges and arrange them on a wooden board with seasonal fresh fruit and nuts. Drizzle a bit more warm ganache over each slice for a pretty, decadent touch. For kid-friendly parties, cutting into mini squares and serving dipped into extra ganache is always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. The ganache keeps the bread moist, so it stays fresh longer than your typical quick bread. Just make sure you keep it in a cool, dry place to avoid melting the ganache.

Freezing

Freezing this bread works wonderfully too! I slice it first, then wrap each piece tightly in plastic wrap and foil before popping them into a freezer bag. When you want a treat, just thaw slices at room temperature or warm them gently in the oven. Ganache holds up well in the freezer, making this a perfect bake-ahead snack.

Reheating

To reheat, I prefer warming slices in a toaster oven or regular oven at around 300°F for 5-8 minutes until just warmed through. This revives the chocolate ganache’s glossy texture without melting it too much and keeps the pumpkin bread wonderfully soft. Avoid the microwave for reheating if possible, since it can turn the ganache grainy.

FAQs

Can I make the Chocolate Pumpkin Bread without the ganache?

Absolutely! The bread itself is deliciously moist and flavorful even without the ganache. The ganache adds a rich, decadent touch, but if you’re short on time or want a lighter option, the bread stands on its own very well.
What kind of pumpkin puree should I use?

Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. You can use canned pumpkin or homemade puree from roasted pumpkin, whichever you prefer.
Can I substitute the vegetable oil with butter?

You can, but it might slightly change the texture. Oil keeps the bread moist and tender, so if you substitute melted butter, expect a richer flavor but a slightly denser crumb. Either works, so feel free to tweak based on your preference!
How do I know when the bread is fully baked?

Insert a toothpick in the center—if it comes out mostly clean with just a few moist crumbs stuck, it’s done. The bread should spring back slightly to the touch, and the edges might pull away lightly from the pan.
Can I make this recipe gluten-free?

Yes! Try swapping the all-purpose flour for a gluten-free baking blend that can substitute 1:1. Just make sure your blend contains xanthan gum or another binder for structure, and watch the baking times closely since gluten-free flours can vary.

Final Thoughts

This Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe combines everything I love about fall baking—warm spices, rich chocolate, and comforting pumpkin—in one easy-to-make loaf. It’s one of those recipes that feels like a warm hug every time you slice into it, and sharing it makes me feel like I’ve passed on a little cozy happiness. I truly hope you enjoy making and eating this bread as much as I do—it might just become your new go-to when you want a special treat with minimal fuss. Give it a try and let me know how it turns out for you!