The cool breeze of autumn always brings a wave of inspiration, and this year, I decided to take the classic pumpkin bread and elevate it to new heights with a rich chocolate twist. The idea sprouted during a visit to a local farmer’s market, where the vibrant colors of pumpkins and the aroma of spices filled the air. It struck me that pumpkin and chocolate, two seemingly different worlds, could come together in harmony.
This recipe combines the earthy sweetness of pumpkin with the decadence of dark chocolate, topped off with a spiced maple glaze that dances on the palate. Perfect for breakfast or dessert, this loaf is not just a treat; it’s a celebration of autumn’s bounty.
Ingredients
For the Pumpkin Bread:
– 1 cup pumpkin puree (canned or fresh)
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup dark chocolate chips
For the Spiced Maple Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– A pinch of nutmeg
– 1-2 tablespoons milk (as needed for consistency)
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until the mixture is smooth and well-blended.
In another bowl, mix together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few flour streaks are perfectly fine.
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
While the bread is cooling, prepare the spiced maple glaze. In a small mixing bowl, combine the powdered sugar, maple syrup, cinnamon, ginger, and nutmeg. Mix until smooth. If the glaze is too thick, add milk a little at a time until you reach the desired consistency.
Once the pumpkin bread is completely cooled, drizzle the spiced maple glaze over the top, allowing it to cascade down the sides of the loaf.
Slice and serve this decadent chocolate-infused pumpkin bread to your friends and family. Watch their faces light up with the first bite as the flavors of chocolate and pumpkin mingle beautifully, complemented by the warmth of spices in the glaze. This is not just a bread; it’s an experience, a warm hug on a chilly day, a reminder that the simplest ingredients can transform into something extraordinary. Enjoy!