Chocolate Pumpkin Bread
User Reviews
4.4
Chocolate Pumpkin Bread
Description
Chocolate Pumpkin Bread features a blend of dry ingredients including cocoa powder, cinnamon, nutmeg, allspice, cardamom, and ginger, which complement the pumpkin puree's natural moisture and subtle earthiness. The batter is gently mixed to keep the texture tender and then studded with chocolate chips for bursts of chocolate in every bite. It's baked in a loaf pan until risen and set, resulting in a soft crumb with a hint of spice and chocolate depth.
Once cooled, the bread is coated with a ganache made from heavy cream and dark chocolate chips, which is heated, poured over the chocolate, and stirred until smooth and glossy. This topping adds a rich, silky layer contrasting the bread's texture and enhancing its chocolate flavor. It's best served sliced for breakfast, a snack, or dessert.
The loaf is baked in a parchment-lined pan for easy removal, and the ganache can be chilled briefly if needed to thicken before spreading. Baking time may vary slightly depending on the oven; check doneness with a toothpick. The bread keeps well once cooled and ganached, making it suitable for making ahead or gifting.
Ingredients
dry ingredients
- 1 1/4 cups flour
- 1/3 cup cocoa powder sifted (use Dutched cocoa or Hershey's Special Dark)
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg allspice, cardamom, and ginger, each
wet ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 egg large
fold in
- 1 cup chocolate chips
ganache topping
- 1/2 cup heavy cream
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 350F
- Spray a standard 9x5 loaf pan with cooking spray and line with a sheet of parchment paper (so you can lift your pumpkin bread out easily for slicing.)
- Whisk the dry ingredients together in a bowl.
- Whisk the wet ingredients together in a large mixing bowl. Add the dry to to the wet and mix until just blended. Fold in the chocolate chips.
- Turn the batter into the prepared pan, and bake for about 45 minutes, or until risen and a toothpick comes out without wet batter clinging to it ~ moist crumbs are fine.
- Let the cake cool for 10 minutes, then carefully lift it out and let cool on a rack.
- When the cake is cooled, frost it with a thick layer of ganache.
- To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3 minutes, then stir until glossy and smooth. If your ganache is not thick enough to spread, refrigerate it for 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 295mg | 12% |
| Potassium | 363mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
| Vitamin A | 4080IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 156mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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