A standard pumpkin bread recipe gets a makeover with the addition of chocolate and drizzle. This is so moist and delicious!
If I ever get to choose my last meal, you can skip serving me the main course – I’m going right for dessert, and it’s going to be pumpkin bread. There’s absolutely no question that it’s 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.
I love this particular recipe because it’s the more sophisticated older sister of the standard. The chocolate and drizzle kick it up a notch and keep the bread very moist for longer (in my experience). Learn how to make it below.
Chocolate Pumpkin Bread Recipe
Ingredients
Bread:
- 1⅓ cups flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick high-quality butter
- ¼ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 cup canned pumpkin
- ½ cup high-quality dark chocolate morsels
- ¼ cup milk
Chocolate Drizzle:
- 2 tablespoons half & half
- ½ tablespoon butter
- 4 tablespoons high-quality dark chocolate morsels
Instructions
Chocolate Pumpkin Bread:
Preheat oven to 350 degrees. 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.
Stir eggs, pumpkin, and milk into sugar mixture.
Add pumpkin mixture and chocolate chips to flour mixture. Stir just until combined.
Spread into prepared pan (the batter will be very thick thick).
Bake 45-55 minutes, or until a toothpick comes out clean. Make sure you check it regularly starting from 40 minutes.
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 drizzle mixture until glossy and then drizzle over bread.
A standard pumpkin bread recipe gets a makeover with the addition of chocolate and drizzle. This is so moist and delicious!
- 1⅓ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick butter high-quality
- ¼ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 cup canned pumpkin
- ½ cup dark chocolate chips high-quality
- ¼ cup milk
- 2 T half & half
- ½ T butter
- 4 T dark chocolate chips high-quality
-
Preheat oven to 350 degrees.
-
Grease & flour a 9x5 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.
-
Stir eggs, pumpkin, and milk into sugar mixture.
-
Add pumpkin mixture and chocolate chips to flour mixture. Stir just until combined.
-
Spread into prepared pan (the batter will be very thick thick).
-
Bake 45-55 minutes, or until a toothpick comes out clean. Make sure you check it regularly starting from 40 minutes.
-
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.
If you like this recipe – check out this variation:
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