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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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!!!
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!
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!
Chocolate, pumpkin, caramel…who cares if it is bread or cake, right?
You need this crazy goodness in your life right now!!!
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EMAIL SUBSCRIPTION
Chocolate and caramel turns this pumpkin bread into a decadent treat that everyone will not be able to resist.
Ingredients
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup oil (I use canola)
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 3/4 cups flour
- 1/4 cup dark cocoa powder
- 1/3 cup milk
- 3/4 cup chocolate chunks
- 1 cup caramel filled chocolate chips
- 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
- Combine the sugars, oil, eggs, and pumpkin until mixed together.
- Sift together the baking soda, cinnamon, nutmeg, salt, flour, and cocoa powder. Slowly beat it into the sugar mixture alternately with the milk. Stir in the chocolate chunks and caramel chocolate chips by hand.
- Spread the batter in a greased 9x5 bread pan. Bake at 350 degrees for 70 minutes. Remove from the oven and let cool in the pan for 15 minutes. Flip out onto a plate and cool completely.
- Melt the butter in a small saucepan. Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way. Remove from the heat and whisk in the milk and vanilla. Let cool for 4-5 minutes. Beat in the powdered sugar. Spread on the top of the cooled bread. Top with mini chocolate chips if desired. Cut into 12 slices. Store covered on the counter.
Notes
*If you cannot find the caramel filled chocolate chips, use extra chocolate chunks.
More pumpkin recipes our family enjoys:
Averie @ Averie Cooks says
October 10, 2014 at 6:45 AMLove everything about this! From the pumpkin to the caramel to to the mini chips! Pinned!
Jocelyn Brubaker says
October 12, 2014 at 2:14 AMThanks for the pin love, Averie! 🙂
Johlene says
October 10, 2014 at 7:22 AMI´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
Jocelyn Brubaker says
October 12, 2014 at 2:24 AMThanks Johlene! 🙂 Great minds definitely think alike!
Melissa from HungryFoodLove.com says
October 10, 2014 at 7:24 AMI can handle some pumpkin so a whole lot … but this! I could eat it like this all the time!
Jocelyn+(Grandbaby+Cakes) says
October 10, 2014 at 8:19 AMThis bread is seriously unbelievable!!
Jocelyn Brubaker says
October 12, 2014 at 2:25 AMThanks Jocelyn! 🙂
Heather @ Shards of Lavender says
October 10, 2014 at 8:29 AMMy 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!
Jocelyn Brubaker says
October 12, 2014 at 2:28 AMHaha! Meatloaf bread.. Maybe that could be a thing! 😉 Thanks Heather!
Gayle @ Pumpkin 'N Spice says
October 10, 2014 at 8:52 AMI could never get sick of pumpkin breads, so keep ’em coming! 🙂 This caramel chocolate chunk version sounds irresistible, Jocelyn! What a fun and delicious flavor! Pinned!
Jenn @ Deliciously Sprinkled says
October 10, 2014 at 9:34 AMI could eat this WHOLE load of pumpkin bread right now, it’s looks so good!! Pinned 🙂
Jocelyn Brubaker says
October 12, 2014 at 2:30 AMThanks Jenn! 🙂
Stephanie @ Plain Chicken says
October 10, 2014 at 9:42 AMLooks amazing! I could eat the whole loaf myself. *Pinned*
Jennifer | Bake or Break says
October 10, 2014 at 9:58 AMI’m all for frosting breads. Somehow if you still call it bread instead of cake, you can justify eating it for breakfast. Right?
Jocelyn Brubaker says
October 12, 2014 at 2:32 AMExactly!! I’m glad I’m not the only one who thinks this way! 😉 Thanks Jennifer!
[email protected] says
October 10, 2014 at 10:24 AMI am so all over this bread. I want to sink my teeth into it right now. Yummmmmm!
Carol says
October 10, 2014 at 11:05 AMNow this is a way I might eat pumpkin….covered by chocolate lol. Thanks J.
Jocelyn Brubaker says
October 12, 2014 at 2:32 AMChocolate makes everything better, right?! 😉 Thanks Carol!
Mandy @Mandy's Recipe Box says
October 10, 2014 at 12:20 PMThere can never be too many pumpkin recipes out there! Never. I will eat them all. This looks so soft and delicious!
Kristen says
October 10, 2014 at 1:06 PMI have never even heard of the caramel filled chocolate chips! This is amazing!
Jocelyn Brubaker says
October 12, 2014 at 2:34 AMOh, you need to find them and devour them! They are too good! 🙂 Thanks Kristen!
Julie | This Gal Cooks says
October 10, 2014 at 2:05 PMNow I have two breads that I NEED in my life – first it was Dorothy’s Maple Pumpkin Bread (OMG, that glaze!) and now your chocolate pumpkin bread. This looks SO good, Jocelyn!
marcie says
October 10, 2014 at 2:27 PMThis bread with that frosting is seriously calling my name! If I don’t get a slice soon I don’t know what I’ll do. This is a must-make!
Jocelyn Brubaker says
October 12, 2014 at 2:37 AMIt really was SO good! I wish I still had some left! 😉 Thanks Marcie!
Nancy [email protected] says
October 10, 2014 at 2:27 PMCall it bread, call it call, i think this is calling my name!!
Krista @ Joyful Healthy Eats says
October 10, 2014 at 2:47 PMhaha… hold strong girl! Bread … cake.. who cares it sound and LOOKS amazing and I DO need to have this in my life. Possibly this weekend!
Jocelyn Brubaker says
October 12, 2014 at 2:38 AMThanks Krista! 🙂
Zainab @Blahnik Baker says
October 10, 2014 at 3:40 PMYou don’t need to convince me that I need this. The caramel and chocolate did that 🙂
[email protected]+fake+ginger says
October 10, 2014 at 8:11 PMThis may be my favorite pumpkin bread recipe on the internet! It looks fantastic!
Jocelyn Brubaker says
October 12, 2014 at 2:39 AMAwwww, thanks Amanda!! 🙂 It’s definitely my fav! Hehe!
[email protected]+ShugarySweets says
October 10, 2014 at 9:16 PMBread. Cake. Tomato. Tomahto. Whatever you call it, doesn’t matter. I am sure it tastes amazing!!!
Chels+R. says
October 10, 2014 at 9:59 PMI 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!
Jocelyn Brubaker says
October 12, 2014 at 2:41 AMThat’s too funny!! 😉 Only us crazy bakers, right?!
Annie @ Annie's Noms says
October 11, 2014 at 12:03 PMI 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!
capturing joy with kristen duke says
October 11, 2014 at 6:53 PMThis seriously sounds SO amazing!!
Jocelyn Brubaker says
October 12, 2014 at 2:43 AMThanks Kristen! 🙂
Mir says
October 11, 2014 at 9:28 PMCake 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!
[email protected]+Beyond+Frosting says
October 12, 2014 at 1:16 AMI mean, I anyone who says they have enough pumpkin bread recipes is totally kidding themselves. This one has CARAMEL people! Wow!
Jocelyn Brubaker says
October 12, 2014 at 2:45 AMThey totally are kidding themselves!! 🙂 Thanks Julianne!
Mary Frances says
October 12, 2014 at 3:14 PMThis 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. 🙂
[email protected]+Crazy+for+Crust says
October 12, 2014 at 6:08 PMWell duh of course we need all the pumpkin bread. This one is CHOCOLATE! With caramel. SOLD. 🙂 Thanks for the link love!
Rachel @ Bakerita says
October 13, 2014 at 12:39 AMMmm this looks like some decadently delicious pumpkin bread – I love that you added chocolate AND caramel! So much yumminess in one loaf 🙂 pinned!
Kelly - Life Made Sweeter says
October 15, 2014 at 4:43 AMI could always use more pumpkin recipes and no matter what you call it – I love it! Especially with the caramel and gorgeous thick frosting – yum!
Stephanie says
October 29, 2014 at 3:32 PMWill 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?
Jocelyn Brubaker says
October 29, 2014 at 9:03 PMI 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!
Stephanie says
October 30, 2014 at 6:14 PMThank you!! 🙂