Chocolate Pumpkin Bread with Chocolate Cinnamon Spice Glaze
Nothing says fabulous fall and delicious dessert like a great chocolate pumpkin bread! This one is so good – with rich chocolate and pumpkin mixed together and topped with a creamy cinnamon spice glaze, it’s the best. So easy to make and definitely worth the wait for this decadent dessert, have it for the holidays or just because!
Inspiration, thoughts, notes
Yes of course another pumpkin recipe! So excited for this one. My life isn’t complete without lots of pumpkin in it, and also chocolate! My mom makes the best pumpkin bread, which I’ve mentioned before, because she adds a twist and makes it a pineapple pumpkin bread, which is so good. As much as she loves that recipe, as do I, there is no denying that what she loves more is chocolate. And that is how this recipe was inspired: by making another pumpkin recipe that my mom would extra enjoy.
How great does this bread look? It’s the perfect dessert for holidays, especially Thanksgiving and Christmas. With November here already I have definitely been thinking about what I want to make and especially the desserts. I love a great pumpkin pie, but you have to have something else too, and really chocolate pumpkin bread never disappoints. It’s also great with your morning coffee, tea, or pumpkin spice latte!
Poor Eli, when I first started experimenting with this recipe to get the perfect measurements of everything, he got to be the one to have all of my trial runs. Not that they were bad! He didn’t complain, but they definitely varied from batch to batch. At one point I gave him two different batches plus I had already made us a chocolate cheesecake (for Halloween! It was a spooky spiderweb chocolate cheesecake, obvs), so it was a bit of an overload that week. And after many trials I found the perfect mix.
But this recipe is perfect now so that paid off. It has just the right balance between pumpkin and chocolate and sweetness, and all topped off with a delicious cinnamon spice chocolate glaze.
A few notes about this recipe. The first thing I want to mention is that the baking time might differ than mine a bit depending on your oven. I love my little oven and my little apartment, but both are very old and my 70 minute bake time might be too long for you. Just check the bread every 5 minutes after 60 minutes of cook time and make sure that if you stick a toothpick into the bread it doesn’t come out with batter. This is a dense loaf and it will need a longer time to bake, but don’t over bake it.
The chocolate cinnamon glaze is honestly amazing, don’t skip it! It’s so easy to make and adds such a great flavor to this already tasty pumpkin bread. My favorite thing to do is actually make a double batch of this glaze so I can dip in my piece of pumpkin bread to even more of that cinnamony goodness! I just add more to every piece I eat with extra chocolate cinnamon spice glaze, because is the top only really enough? (no). You can also omit the cinnamon and just keep it a chocolate glaze if you prefer.
Lastly, store this in the fridge for up to a week. My favorite way to eat this bread is not right out of the oven, but cold in the fridge. A bit weird, but with bars and dessert bread I prefer them nice and cold or a bit chilled to warm. That’s just my preference, but try it if you haven’t.
Other than that, this chocolate pumpkin bread is easy to make and the only hard part will be waiting for it to be done in the oven. Enjoy!
Chocolate Pumpkin Bread with Chocolate Cinnamon Spice Glaze
Ingredients
Chocolate Pumpkin Bread
- 1 1/4 cup sugar
- 1 cup flour
- 1 egg
- 1/3 cup coco powder
- 1 15 ounce can pumpkin about 1.5 cups
- 1 teaspoon baking soda
- 1/4 cup coconut oil
- 1 tablespoon pumpkin pie spice
Chocolate Topping
- 1/4 cup chocolate chips
- 1 tablespoon milk
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350 F and get a loaf pan. Cut out a rectangular shape of foil or parchment paper to fit the inside of your loaf pan and extending out to the sides (see notes!). This will be to easily remove the bread after it is baked.
- In a bowl or with a stand mixer, add the wet ingredients first and mix together: the coconut oil, pumpkin and egg. Then add the dry ingredients: the flour, sugar, cocoa powder, baking soda and pumpkin pie spice. Mix until well blended and a slightly thick, wet batter forms.
- Pour the batter into your loaf pan and bake for about 70 minutes (also depending on your oven). You don't want to over bake the bread, but make sure it is cooked though and the dough isn't wet inside (toothpick test! see notes).
- When there are ten minutes left on the bread, make the chocolate cinnamon spice glaze. In a small microwaveable bowl add the milk and chocolate chips. Microwave in 30 second intervals until the chocolate is melted. Add the cinnamon and mix well. Pour this into the corner of a small plastic sandwich bag, twist the top, and set aside.
- When the bread is done, take it out of the oven and use the foil or parchment paper wrap you made to remove the loaf from the pan. Snip the tip off of the sandwich bag with the glaze in it and add the glaze any way you like onto the top of the bread. Let it cool for 15-20 minutes before cutting into generous slices. Enjoy with a glass of cold milk or pumpkin spice latte!