Chocolate Frosted Pumpkin Bread
Chocolate Frosted Pumpkin Bread is a decadent dessert that uses an entire can of pumpkin purée! Enjoy a slice of pumpkin bread topped with a luxurious chocolate espresso frosting!
We don’t believe pumpkin should be reserved just for fall.
We'll make a batch of our Ultimate Dark Chocolate Pumpkin Muffins in the midst of the summer heat. We mean, if you can’t enjoy the outdoors, you might as well bake something tasty! Am we right?
We have a lot of pumpkin recipes on Fisiz and today’s recipe that we are sharing might reign supreme. This Chocolate Frosted Pumpkin Bread is a thick, tender and uses an entire can of pumpkin puree! Then it’s smothered with a decadent chocolate frosting. We're telling you pumpkin bread will be consumed all year round.
Ready to get baking?
Prep 25 minutesCook 45 minutesTotal 1 hour 30 minutes
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp kosher salt
- 1 tsp ground nutmeg
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2/3 cup water
- 1 15 oz can of pumpkin
- 3 tbsp unsalted butter, room temp
- 2 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tbsp milk
- 1/2 tsp instant espresso coffee powder
- 1/2 tsp vanilla extract
Method
- Preheat an oven to 350 degrees. Spray four 7 1/2 X 3 1/2 X 2-inch baking loaf pans. Set aside.
- In a large mixing bowl, combine flour, baking soda, 2 tsp cinnamon, kosher salt, and nutmeg.
- In a mixer fitted with a paddle attachment, mix together the granulated sugar, brown sugar, and vegetable oil. Next, add the eggs until combined.
- Add in the flour mixture and then the water. Continue to mix until combined. Finally, add the pumpkin and once mixed divide the batter among the prepared loaf pans.
- Bake for about 40 to 45 minutes or until a wooden toothpick comes out clean. Tip: check at 30 minutes to make sure you don't need to top with foil to keep the tops from burning. Remove from oven and allow to cool completely before frosting.
- For the frosting, beat the butter in a small bowl using a hand mixer. Next, beat in 1 cup of powdered sugar, cocoa powder, 1 tbsp milk, 1/2 tsp cinnamon, coffee powder, and vanilla extract. If you need to add more milk at this point that's okay! Add in the final cup of powdered sugar. Stir to combine! Again, add more milk if desired. Frost the pumpkin bread!
