Autumn Spice Cake with Chocolate Ganache
There are certain smells that just instantly transport you to cozy autumn afternoons, right? For me, it’s that warm, spiced aroma of pumpkin, mingled with the sweet hug of melted chocolate. And when you combine those two in a perfectly moist, tender loaf of quick bread? Pure magic. I’ve been making variations of this pumpkin chocolate chip bread for what feels like forever, tweaking it here and there until it’s just *right*. It’s the kind of recipe that makes you feel like a domestic goddess, even if you’re just throwing things into a bowl after a long day. Forget those dry, crumbly quick breads you might have encountered; this one is incredibly moist, packed with flavor, and honestly, it’s my go-to when I need a serious comfort food fix. It’s like a warm hug in every single bite, and it’s worlds away from a simple chocolate chip cookie, offering a more substantial, satisfying treat that’s perfect any time of day.
What is Pumpkin Chocolate Chip Bread?
So, what exactly are we talking about when I say “pumpkin chocolate chip bread”? Think of it as your favorite spiced pumpkin muffin’s cooler, more sophisticated cousin. It’s a quick bread, which means no fancy yeast rising or complicated proofing involved. You literally just mix up a batter, pour it into a loaf pan, and bake. The “pumpkin” part comes from pureed pumpkin, which is the secret weapon for achieving that incredible moisture and subtle, earthy sweetness. And then, of course, there are the chocolate chips – generous amounts of them, because let’s be honest, life is too short for stingy chocolate chip recipes! It’s essentially a dense, tender cake-like loaf infused with all those warm autumnal spices we love, studded with pockets of melty chocolate goodness. It’s familiar, comforting, and always a crowd-pleaser.
Why you’ll love this recipe?
Honestly, there are so many reasons why this pumpkin chocolate chip bread has earned a permanent spot in my recipe binder. First off, the flavor is just out of this world. The pumpkin puree and spices create this deep, warm base that’s perfectly complemented by the rich, decadent chocolate chips. It’s not overly sweet, which I really appreciate, allowing the nuances of the pumpkin and spices to shine through. And speaking of shining through, the texture is absolutely phenomenal. It’s incredibly moist and tender, thanks to the pumpkin and a few other tricks I’ve learned over the years. You won’t find any dry, crumbly disappointments here!
Then there’s the simplicity factor, which is a huge win for me. On busy weeknights, or even just when a craving hits unexpectedly, I can whip this up in about 15 minutes of active time. It’s a lifesaver! Plus, it’s surprisingly budget-friendly. Canned pumpkin is usually quite affordable, and you likely have most of the other pantry staples on hand. This makes it a fantastic option for feeding a crowd without breaking the bank. And don’t even get me started on its versatility. While it’s heavenly on its own, it’s also amazing toasted with a smear of butter, or even warmed up slightly and topped with a dollop of whipped cream for a quick dessert. It’s truly a recipe that delivers on all fronts: taste, ease, cost, and adaptability. What I love most about this is that it feels both special and approachable, perfect for a weekend treat or a thoughtful gift for a friend.
How do I make pumpkin chocolate chip bread?
Quick Overview
This is your new best friend for a quick, comforting bake. We’re essentially combining wet and dry ingredients separately, then bringing them together gently before folding in those all-important chocolate chips. The magic happens in the oven, transforming a simple batter into a wonderfully moist and flavorful pumpkin chocolate chip bread. It’s a straightforward process that guarantees delicious results, making it perfect even for beginner bakers or those times when you just need a guaranteed win in the kitchen.
Ingredients
For the Main Batter:
2 cups all-purpose flour: I usually use standard all-purpose flour, but I’ve had good results with a 1:1 gluten-free blend too. Make sure to spoon and level it into your measuring cup; don’t scoop directly from the bag, or you’ll end up with a denser loaf!
1 teaspoon baking soda: This is what gives our bread its lovely lift.
1/2 teaspoon baking powder: A little extra boost for that perfect texture.
1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
1 teaspoon ground cinnamon: The quintessential autumn spice.
1/2 teaspoon ground nutmeg: Adds a warm, slightly sweet depth.
1/4 teaspoon ground cloves: Just a pinch, as it’s quite potent, but it adds that classic spice blend complexity.
1/4 teaspoon ground ginger: Another little kick of warmth!
1 1/2 cups granulated sugar: You can reduce this slightly if you prefer a less sweet bread, but I find this amount perfect for balancing the spices and pumpkin.
2 large eggs: At room temperature, they’ll incorporate more smoothly.
3/4 cup vegetable oil (or other neutral oil like canola or avocado): This is key for moisture. You could try melted butter, but oil tends to keep quick breads moist for longer.
1 cup pumpkin puree: Make sure it’s 100% pure pumpkin, NOT pumpkin pie filling, which has added spices and sugar.
1 teaspoon vanilla extract: Always a good idea for rounding out flavors.
For the Filling:
1 cup semi-sweet chocolate chips: I love semi-sweet for this, but milk chocolate or dark chocolate chips work wonderfully too. You can also use chopped chocolate!
For the Glaze:
1 cup powdered sugar: Sifted, if you want a super smooth glaze, but it’s not strictly necessary.
2 tablespoons milk (any kind works!): You can use regular milk, almond milk, oat milk – whatever you have on hand.
1/2 teaspoon vanilla extract: For a little extra flavor in the glaze.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350 degrees F (175 degrees C). While that’s heating up, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or non-stick cooking spray, and then lightly flour it. This might seem like overkill, but it guarantees that your beautiful loaf won’t stick, which is the worst! You can also line it with parchment paper, leaving some overhang on the sides to make lifting the bread out super easy later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Give it a good whisk to make sure all those spices are evenly distributed throughout the flour. This ensures every bite gets a taste of that warm, cozy spice blend. If you’re feeling extra fancy, you can sift the dry ingredients, but a good whisk usually does the trick for this recipe.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Whisk until everything is well combined and you have a smooth, homogenous mixture. The pumpkin will give it this lovely orange hue. Make sure the eggs are fully incorporated – no one wants a surprise bit of raw egg!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. It’s really important not to overmix here! A few streaks of flour are perfectly okay. Overmixing develops the gluten too much, which can lead to a tough, dense bread. We want tender and moist, remember?
Step 5: Prepare Filling
This is the easy part. Simply have your chocolate chips ready to go. If you’re using larger chocolate chunks, you might want to give them a quick chop so they distribute nicely. The goal is to have them dispersed throughout the batter, creating little pockets of melty chocolate.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan and spread it out evenly. Sprinkle about half of the chocolate chips over the batter. Then, dollop the remaining batter on top, followed by the rest of the chocolate chips. I like to gently swirl them in with a knife or skewer, just a few gentle turns, to create some lovely ribbons of chocolate throughout the loaf. Don’t over-swirl, or you’ll muddy the effect.
Step 7: Bake
Place the loaf pan in your preheated oven and bake for 50-65 minutes. The baking time can vary quite a bit depending on your oven, so start checking around the 50-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. If the top is browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the loaf onto a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze. Once the bread is completely cool, drizzle the glaze over the top. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add a tiny bit more milk.
Step 9: Slice & Serve
Once the glaze has set (or is still a little gooey, your choice!), slice the bread with a serrated knife for clean cuts. It’s delicious served at room temperature, but I absolutely love it slightly warmed with a pat of butter. Enjoy!
What to Serve It With
This pumpkin chocolate chip bread is so versatile, it’s perfect for so many occasions. For a cozy start to the day, I love slicing it thick and serving it alongside a steaming mug of coffee or a spiced chai latte. The warm spices in the bread just meld beautifully with morning beverages.
For a more elegant brunch spread, I’ll often arrange slices on a pretty platter, maybe with some fresh berries on the side for a pop of color and freshness. It pairs wonderfully with a mimosa or a sparkling cider.
As a dessert, it’s surprisingly satisfying. A warm slice, perhaps with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream, is just divine. You can even dust it with a little extra cinnamon sugar before serving for a festive touch.
And for those quiet, cozy snack times? Honestly, a thick slice of this bread all by itself is pure comfort. I often find myself grabbing a piece with a glass of cold milk when I need a little pick-me-up. My kids, bless their hearts, will practically inhale it as is, straight from the pan (once it’s cooled enough, of course!).
Top Tips for Perfecting Your Pumpkin Chocolate Chip Bread
Zucchini Prep: Oops, I mean Pumpkin Prep! Make sure you’re using pure pumpkin puree, not pie filling. They look similar, but the pie filling has added sugar and spices that will throw off your flavor balance. Also, make sure your pumpkin puree isn’t expired; sometimes old cans can have a slightly metallic taste. I always check the expiration date!
Mixing Advice: Seriously, don’t overmix! This is the most common mistake with quick breads and it leads to that tough, chewy texture. Mix the wet and dry ingredients until they are *just* combined. A few little streaks of flour are okay – they’ll disappear during baking. Overmixing develops gluten, and we want a tender crumb here, not a bread that bounces back like a rubber ball!
Swirl Customization: While I love a good swirl, you don’t *have* to swirl. You can just fold the chocolate chips into the batter before pouring it all into the pan. If you do swirl, don’t go crazy with it. Just a few gentle passes with a knife or skewer are enough to create beautiful ribbons. Too much swirling will just make the batter a uniform brown.
Ingredient Swaps: I’ve experimented a bit! For the oil, you can use melted unsalted butter if you prefer, but it might change the texture slightly, making it a bit less moist over time. For the chocolate chips, feel free to mix them up! Dark chocolate, milk chocolate, white chocolate chips, or even chopped chocolate bars are all delicious. You can also add a handful of chopped nuts, like walnuts or pecans, if you like a little crunch.
Baking Tips: Ovens can be quirky! My oven runs a little hot, so I often bake this closer to 55-60 minutes. Always start checking for doneness around the 50-minute mark with a toothpick or skewer. If the top is browning too much before the inside is cooked, you can loosely tent the loaf pan with aluminum foil. I usually bake my quick breads on the middle rack of the oven to ensure even cooking.
Glaze Variations: If you’re not a fan of the powdered sugar glaze, no worries! You can simply dust the cooled loaf with a little powdered sugar or cinnamon sugar. Another option is a cream cheese frosting – that would be divine! Just make sure the bread is completely cool before applying any frosting.
Storing and Reheating Tips
This pumpkin chocolate chip bread is best enjoyed within a few days of baking, but it stores beautifully! At room temperature, if it’s completely cooled and wrapped well in plastic wrap or stored in an airtight container, it should stay fresh for about 2-3 days. I always find the texture is even better on the second day!
If you think you won’t get through it that quickly, pop it into the refrigerator. Stored in an airtight container, it will keep well for up to a week. The refrigeration might make it a touch firmer, but it’s still delicious. Make sure it’s wrapped tightly to prevent it from drying out.
And yes, you can freeze this bread! Once completely cooled, wrap the entire loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, unwrap it and let it come to room temperature on the counter, or if you’re in a hurry, you can gently reheat slices in a toaster oven or microwave.
For the glaze, I always recommend adding it *after* the bread has cooled completely and *before* you plan to serve it, especially if you plan to store it at room temperature or refrigerate it. If you glaze it and then store it for a long time, the glaze can get a bit sticky or start to weep. If you’re freezing, it’s best to freeze the bread plain and then glaze it once it’s thawed and ready to eat. This keeps the glaze looking its best!
Frequently Asked Questions
Final Thoughts
I truly hope you give this pumpkin chocolate chip bread a try. It’s more than just a recipe to me; it’s a little slice of cozy happiness that I love to share. The balance of warm spices, the subtle earthiness of the pumpkin, and those glorious pockets of melted chocolate are just perfection. It’s a reminder that sometimes, the most wonderful things are also the simplest to create. If you love this, I think you might also enjoy my spiced apple crumble or my classic chocolate chip cookies for more comforting baked goods!
I can’t wait to hear how yours turns out! Please leave a comment below and let me know your thoughts, any variations you tried, or how quickly it disappeared from your kitchen counter. Happy baking!
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
Ingredients
Method
- Preheat oven to 350°F. Spray a 12-cup Bundt or tube-cake pan with cooking spray or grease and flour the pan; set aside.
- In a large bowl, combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, and cloves. Whisk to combine until the mixture is smooth and silky.
- Add the flour, baking soda, and salt, and stir until just combined (don't overmix or the gluten will over-develop and the cake will be tougher).
- Fold in the chocolate chips and pour batter into the prepared pan, smoothing it lightly with a spatula if necessary. Give it a slam on the counter to release any air.
- Bake for 38 to 42 minutes, or until the top has set (it may crackle, this is okay) and is golden, or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test).
- Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan, and placing it on a rack to finish cooling. While cake cools, make the ganache.
- Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
- In a small microwave-safe bowl or measuring cup, heat the cream (or half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute.
- Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
- Add vanilla and optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
- Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy.
