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Caramel Chocolate Chunk Pumpkin Bread

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Looking for one more fun and delicious pumpkin bread recipe this fall?  You need to try this Caramel Chocolate Chunk Pumpkin Bread.  It is loaded with chocolate and topped with an amazing caramel frosting!

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This chocolate pumpkin bread is loaded with chocolate chunks and topped with a homemade caramel frosting! It will not last long!
Yes, this is another pumpkin bread recipe for the season.

And yes, you totally need to try it.  I mean it’s chocolate, duh!  That means it is totally fabulous!  And topped with caramel frosting…double fabulousness going on in this here bread!

Of course if you really are not into chocolate like I am (who are you?), this Chocolate Chip Pumpkin Bread might be more your speed. It’s chocolate-y but more pumpkin-y!  But seriously, just go for the double chocolate version!  It’s to die for!!! 

This chocolate pumpkin bread is loaded with chocolate chunks and topped with a homemade caramel frosting! It will not last long!

So I had to laugh when I saw my good friend Dorothy post about her Maple Glazed Pumpkin Bread.  She mentioned the billions of pumpkin breads floating around cyberspace, but that we needed hers too.

Oh, I wasn’t laughing at her or that comment…I was laughing because I had made this pumpkin bread the week before, and I wanted to convince everyone that they needed in their life too!

This chocolate pumpkin bread is loaded with chocolate chunks and topped with a homemade caramel frosting! It will not last long!

Take a good look at this bread.  Would you call it bread or cake?

My hubby and the kids called it cake.  I resisted…it’s totally pumpkin bread.  Then I took it with us when we went to dinner at our friends house.  Of course my hubby had to bring up our bread vs. cake discussion while they were eating a slice.  I was completely outnumbered by all of them.

Apparently frosting on bread turns it into cake.  But I’m still holding strong to the title bread.  I mean I made it in a bread pan with a pumpkin bread recipe…it’s bread!!!  LOL!

This chocolate pumpkin bread is loaded with chocolate chunks and topped with a homemade caramel frosting! It will not last long!

Chocolate, pumpkin, caramel…who cares if it is bread or cake, right?

You need this crazy goodness in your life right now!!!

This chocolate pumpkin bread is loaded with chocolate chunks and topped with a homemade caramel frosting! It will not last long!

 

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Yield: 12 slices

Caramel Chocolate Chunk Pumpkin Bread

Caramel Chocolate Chunk Pumpkin Bread

Chocolate and caramel turns this pumpkin bread into a decadent treat that everyone will not be able to resist.

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 3/4 cups all purpose flour
  • 1/4 cup dark cocoa powder
  • 1/3 cup milk
  • 3/4 cup chocolate chunks
  • 1 cup caramel filled chocolate chips (or regular)

For the caramel frosting

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x5 bread pan with nonstick baking spray.
  2. Combine the sugars, oil, eggs, and pumpkin until mixed together.
  3. Sift together the baking soda, cinnamon, nutmeg, salt, flour, and cocoa powder.
  4. Slowly beat it into the sugar mixture alternately with the milk. Stir in the chocolate chunks and caramel chocolate chips by hand.
  5. Spread the batter in the prepared bread pan. Bake for 70 minutes. Remove from the oven and let cool in the pan for 15 minutes. Flip out onto a plate and cool completely.
  6. Melt the butter in a small saucepan. Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way.
  7. Remove from the heat and whisk in the milk and vanilla. Let cool for 4-5 minutes. Beat in the powdered sugar.
  8. Spread on the top of the cooled bread immediately. Top with mini chocolate chips if desired.

Notes

*If you cannot find the caramel filled chocolate chips, use extra chocolate chunks.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 518Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 44mgSodium: 349mgCarbohydrates: 85gFiber: 2gSugar: 67gProtein: 5g

Did you make this recipe?

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© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Sweet Breads

This chocolate pumpkin bread is loaded with chocolate chunks and topped with a homemade caramel frosting! It will not last long!

More pumpkin recipes our family enjoys:

Pumpkin S'mores Bars
Pumpkin S’mores Bars

Salted Caramel Pumpkin Oatmeal Cake

Salted Caramel Pumpkin Oatmeal Cake

Pumpkin Cheesecake Brownie Pie
Pumpkin Cheesecake Brownie Pie

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Comments

  2. Johlene says

    I´m loving this pumpkin chocolate chip bread!! I´m editing a post of something similar as we speak 🙂 Great minds think (kinda) alike 🙂
    Happy weekend! xoxo

    Reply

  5. Heather @ Shards of Lavender says

    My belief is that if it’s cooked in a loaf pan, it’s bread… Of course, that’s flawed logic on my part because I’m not about to call meatloaf bread:) I love that you made a chocolate version of your pumpkin bread and just know my family will love it!

    Reply

  21. Chels+R. says

    I got that too-cake vs. bread! I brought some of my pumpkin bread to one of the ladies in the church and she kept calling it cake and I kept trying to correct her, lol!

    Reply

  22. Annie @ Annie's Noms says

    I call it bread, my other half calls it cake – all I care about is that it tastes good haha! This looks wonderful, I love chocolate and pumpkin, but haven’t tried it with caramel, sounds like a fab combination!

    Reply

  24. Mir says

    Cake or bread, I am not caring at all right now! It looks chocolatey and amazing and I love that caramel glaze on top! Thanks for adding a ton of chocolate fun to the pumpkin of the season!

    Reply

  26. Mary Frances says

    This is totally bread. Which means you can have more than one slice. I don’t know why they have a problem with extra frosting for breakfast 😉 It looks beyond delicious! Thick fudgy slices are my kryptonite. 🙂

    Reply

  30. Stephanie says

    Will be making this in the next few days, I hope! Any suggestions on reducing the baking time if I use a muffin pan instead of a loaf pan?

    Reply

    • Jocelyn Brubaker says

      I can’t give you an exact time since I haven’t ever done this particular bread in muffin tins. But I know that quick breads can be baked this way. My best guess would be 20-25 minutes. You might want to test a small batch for the first round to get the time right, then bake the rest of the batter. I hope you enjoy it!

      Reply

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