If you're a pumpkin spice lover (guilty), then you're going to love this pumpkin chocolate chip loaf with chocolate ganache. Packed with chocolate flavor, it's made in just 1 bowl and you don't need a hand mixer. The pumpkin loaf is extra moist thanks to neutral oil and mini chocolate chips mean you get chocolate in every bite. This is the perfect lil sweet treat for fall!
The minute after the 4th of July, you know I'm itching to make something with pumpkin spice. This moist pumpkin chocolate chip loaf cake is the perfect recipe if you're looking for something simple but packs a punch.
When testing this recipe, I decided to use my go-to pumpkin bread recipe but knew I needed to amp up the chocolate flavor. Mini chocolate chips are always a good idea, and with a soft loaf cake batter, it's important not to use chips that are too heavy, as they'll sink when baking.
You could have the pumpkin loaf as is, or if you're a lil extra like me, add the best chocolate ganache topping!
Neutral Oil Is Key!
- Neutral Oil - use a neutral oil like vegetable oil or sunflower oil, you don't want anything with a strong taste or smell. This will keep our loaf extra moist and soft.
- Canned Pumpkin - make sure you're using 100% canned pumpkin and not pumpkin pie filling (that has sugars already added to it!)
- Mini Chocolate Chips - I've only tested this pumpkin loaf with mini chocolate chips, but you could swap them out for regular chocolate chips if you prefer. They are more likely to sink when baking, so keep that in mind!
Pro tip
The Secret to the Best Ganache
I've made chocolate ganache more times than I can count. You can either heat heavy cream on the stove or in the microwave. After a lot of testing, I've found it's best to heat the cream on the stove, as you have more control over how hot it gets. If it gets too hot in the microwave, the ganache can get grainy.
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Thank you!
Ella
Recipe
Pumpkin Chocolate Chip Bread
Equipment
- 1 8.5x4.5 inch loaf pan
Ingredients
Pumpkin Bread
- 1 ⅓ cup (300 grams) canned pumpkin
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 8 tablespoons (90 ml) neutral oil
- 1 ¼ cup (248 grams) white sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 2 cups (222 grams) all purpose flour
- ⅔ cups (120 grams) mini chocolate chips
Chocolate Ganache
- 4 oz (113 grams) semisweet chocolate finely chopped
- ½ cup (120 ml) heavy cream
- pinch salt
Instructions
- Heat oven to 350°Fahrenheit/175°Celsius. Grease a 8.5×4.5" loaf pan and line it with parchment paper.
- In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.1 ⅓ cup (300 grams) canned pumpkin, 2 large eggs, 2 teaspoons vanilla extract, 8 tablespoons (90 ml) neutral oil, 1 ¼ cup (248 grams) white sugar, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ½ teaspoon kosher salt, 2 cups (222 grams) all purpose flour, ¼ teaspoon ground cloves
- Mix in the mini chocolate chips.⅔ cups (120 grams) mini chocolate chips
- Pour the batter into the prepared pan, tap on the counter to remove any air bubbles. Use a butter knife to draw a line down the middle of the loaf, this will help create a weak spot in the loaf and give a nicer looking crack down the middle of the bread.
- Bake in the preheated oven for 65-75 minutes. A toothpick inserted should come out clean! Let the loaf cool completely in the loaf pan.
Chocolate Ganache
- In a small saucepan, bring your heavy cream to a simmer (not a boil!). Place your chopped chocolate in a medium bowl, and pour the heavy cream on top. Leave for 3 minutes.4 oz (113 grams) semisweet chocolate, ½ cup (120 ml) heavy cream
- With a rubber spatula, swirl the two together until it is completely smooth. Sprinkle over your salt. Let it sit until it is a harder consistency, about 15 minutes. Spread on top of your loaf.pinch salt
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