Chocolate Frosted Chocolate Chip Pumpkin Bread

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Fallpumpkinfallpumpkinfallpumpkin…. I am admittedly one of those annoying people that will spend the next few months obsessing over anything involving pumpkin.  When I set out to produce something pumpkin last week my goal was to create some sort of whole wheat, fresh pumpkin, muffin situation.  Instead I landed on this triple chocolate (three cups of sugar) overly indulgent double chocolate frosted chocolate chip pumpkin paradise.  Feeling pretty good about it.

Inspired by Inside BruCrew Life



You’ll need (for two loaves of everything you’ve ever wanted):

3.25 cups flour plus two tablespoons, divided

2.5 teaspoons cinnamon

0.5 teaspoon ground ginger

2 teaspoons baking soda

2 teaspoons kosher salt

1 can pumpkin puree (15 ounces)

1 cup vegetable oil

3 cups sugar (don’t judge me)

4 eggs

1 teaspoon vanilla

2/3 cup room temperature water

1.5 cups semi-sweet chocolate chips

For Frosting;

0.5 cups semi-sweet chocolate chips

0.25 cups white chocolate chips

1.5 teaspoons shortening

Butter and flour two loaf pans.  In a large bowl whisk the flour, cinnamon, ginger, baking soda and salt.

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In another bowl, whisk together the pumpkin and oil.  Add the sugar and whisk.  Add the eggs one at a time.  Add the vanilla.  Add the water (this feels and looks weird) and whisk until combined.  In a small bowl toss 1.5 cups of chocolate chips with the flour.  Fold the floured chocolate chips into the batter using a spatula.

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Fold the dry ingredients into the wet ingredients.  Do NOT overmix.

Going in

Going in

Pour the batter into the two pans.  Tap on a counter to even out.  Bake for 80 minutes at 350 (rotating half way through) until a toothpick comes out clean (minus any melty chocolate on it).  Cool the breads in the pans for 15 minutes then cool on a wire rack completely.

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To top one of the loafs:

Place 0.5 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl (I used a coffee mug).  Heat for 30 seconds.  Stir and heat for 15 more seconds.  Repeat process with the white chips and remaining shortening.  Place the melted white chips into a plastic bag and cut one tip off of the bag.

Using a spoon cover the top of the loaf with the chocolate chips, evening out.  Quickly drizzle the white chocolate chips back and forth on top of the chocolate layer.

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Take a toothpick and draw lines going the same direction from one end to the other.  You could skip this step, if you’re crazy.  I barely felt the need to wrap these after baking them because they are so outrageously moist and because I planned on eating them (with help) very quickly.

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