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Chocolate Pumpkin Bread!

Ingredients

Pound Cake Ingredients:

  • 1 C unsalted butter room temp
  • 1 1/2 C brown sugar packed
  • 4 large eggs room temp
  • 1 15 oz can pumpkin puree should be about 2 cups
  • 2 C flour
  • 1/2 C unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Ganache Ingredients:

  • 3/4 C dark chocolate chips
  • 1/4 C heavy cream

Instructions

Pound Cake Instructions:

  • Preheat oven to 350 degrees.
  • Prep two loaf pans with baking spray.
  • Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  • Set aside.
  • Cream butter in a large bowl with mixer on medium speed.
  • Add brown sugar.
  • Continue to beat until light and fluffy.
  • Add in eggs, one at a time, mixing well after each addition. Add in pumpkin puree.
  • Mix again. (Mixture will be soupy)
  • Lower mixer speed to low and slowly add flour mixture to butter/pumpkin mixture, (mixture should be completely combined.)
  • Bake at 350-degree oven for 40-45 minutes. (Or until a toothpick inserted in center comes out clean.)
  • Remove cakes from the oven.
  • Allow the cakes rest in pans for 30 minutes.
  • Turn out onto racks to cool completely.

Ganache Instructions:

  • Place chocolate chips and cream in a microwave-safe dish. Heat on high for 1 minute in a microwave.
  • Let rest for 2 minutes.
  • Stir until completely smooth and all chocolate is melted.
  • Set aside 1/4 of the ganache and put it into a pastry bag,
  • Pour the rest of the ganache over the pound cake.
  • Set aside for a few minutes,
  • Squeeze the chocolate in a pastry bag to drizzle over cakes as desired.
  • ENJOY!