Chocolate Pumpkin Bread with Dark Chocolate Ganache Recipe
Deliciously moist and rich Chocolate Pumpkin Bread, combining the warm spices of fall with deep cocoa flavor and topped with a luscious dark chocolate ganache. Perfect for autumn breakfasts or a decadent dessert treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder, sifted (preferably Dutched cocoa or Hershey’s Special Dark)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
Fold-in
- 1 cup chocolate chips
Ganache Topping
- 1/2 cup heavy cream
- 2 cups dark chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour and cocoa powder to remove lumps. Add sugar, salt, baking soda, cinnamon, nutmeg, allspice, cardamom, and ginger. Whisk all the dry ingredients thoroughly to ensure an even spice distribution.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth and well combined.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix which can result in a dense bread.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter until evenly distributed.
- Bake the Bread: Pour the batter into the prepared loaf pan, leveling the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before adding the ganache.
- Prepare Ganache Topping: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and immediately pour over the 2 cups of dark chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Apply Ganache: Once the pumpkin bread is completely cooled, pour or spread the ganache evenly over the top. Allow it to set at room temperature or chill briefly to firm up before serving.
Notes
- For best results, use freshly canned or homemade pumpkin puree without added spices or sugar.
- You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a different flavor or lower fat option.
- If you prefer less sweetness, reduce sugar by 1/4 cup without affecting texture significantly.
- Make sure the bread is completely cooled before applying ganache to avoid melting or sliding.
- Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
- Ganache can be warmed gently to re-soften if it becomes too firm.
Keywords: Pumpkin bread, chocolate pumpkin bread, fall baking, spiced bread, chocolate ganache, autumn dessert, pumpkin puree recipe