Chocolate Pumpkin Bread Recipe (with Drizzle)
Get a chocolate pumpkin bread recipe that the whole family with love! This delicious dessert is loaded with fall spices and topped with a drizzle.
If I ever get to choose my last meal, you can skip serving me the main course – I’m going right for a pumpkin spice dessert, and it’s going to be pumpkin bread.
When I pass from this earth, I’d also like to be surrounded by Halloween balloons and painted pumpkins, but that’s a different discussion for a different day. Back to fall desserts.
There’s absolutely no question that this dessert bread is my favorite dessert of all time, and I’ll take it any way I can get it.
There’s (of course) the standard pumpkin bread recipe, which is tasty . . . but then there’s this chocolate pumpkin bread recipe.
Why is my pumpkin bread dry?
It’s probably due to overmixing. It’s important with this bread to mix the ingredients until only just mixed. Overbeating adds too much air and can cause extra gluten production. Both can lead to dried out bread.
How do you keep this bread from getting soggy on the bottom?
It helps to have all the ingredients at room temperature so that they get evenly combined and the bread rises correctly while baking.
Also after baking the bread, let it set 10 minutes in the pan. Then remove to cool completely on a wire rack so the bottom doesn’t steam.
Are you ready to jump in? Learn how to make this pumpkin recipe below.
Chocolate Pumpkin Bread
Ingredients
Bread
- 1 1/3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 stick butter high-quality
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 egg s
- 1 cup canned pumpkin
- 1/2 cup dark chocolate chips high-quality
- 1/4 cup milk
Chocolate Drizzle
- 2 T half & half
- 1/2 T butter
- 4 T dark chocolate chips high-quality
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees and grease & flour a 9×5 inch loaf pan.
- Combine sifted flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
- Cream butter and sugars together until fluffy in a bowl.
- Stir eggs, pumpkin, and milk into the mixture just until combined.
- Add your batter and the chocolate chips to the flour mixture. Stir just until combined.
- Spread into prepared pan (the batter will be pretty thick).
- Bake 45-55 minutes, or until a toothpick comes out clean. Make sure you check it regularly, starting at 40 minutes.
- Remove the bread from the oven and let sit for 10 minutes. The remove the bread from the pan and let cool completely on a wire rack.
Chocolate Drizzle
- Heat cream and butter in the microwave for about 20 seconds. Remove and add chocolate chips. Set aside, without stirring, for about five minutes.
- Beat the mixture until glossy and then drizzle over bread. Let the glaze set before serving.
Nutrition
If you like this recipe – check out this pumpkin pie bread variation!
