The Story & Intro
Hi, I’m Inaya, 38, from the beautiful island of Crete in Greece. Every autumn, the scent of baked pumpkin fills my home, reminding me of cozy afternoons in my grandmother’s kitchen. She used to roast pumpkins from our garden and turn them into the sweetest treats. I still remember the warmth of those days cinnamon in the air, laughter around the table, and a little bit of chocolate melting on top of everything.
This Pumpkin Bread with Chocolate Ganache Topping is my modern twist on her classic recipe. It’s soft, moist, and full of autumn flavor. The velvety chocolate ganache gives it an irresistible finish that makes every bite feel like a celebration. Whether you’re baking for your family or sharing a treat with friends, this pumpkin bread is all about comfort, love, and a touch of indulgence.
Pumpkin bread is more than just a fall dessert it’s a reminder that simple ingredients can create something extraordinary. The pumpkin keeps it perfectly moist, while warm spices like cinnamon and nutmeg wrap you in that cozy, homemade feeling. And that glossy chocolate topping? It’s pure bliss.
So, roll up your sleeves let’s bake something that feels like home and tastes like happiness.
Ingredients
For the Pumpkin Bread 🍞
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk
- 1 teaspoon pure vanilla extract
For the Chocolate Ganache 🍫
- 1 cup (170g) semi-sweet chocolate chips or chopped dark chocolate
- ½ cup (120ml) heavy cream
- 1 tablespoon butter (optional, for extra shine)
Step-by-Step Instructions
Step 1: Prepare Your Oven 🔥
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. There’s nothing worse than your perfect loaf sticking to the pan!
Step 2: Mix Dry Ingredients 🌾
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. These spices are what make the pumpkin bread so warm and flavorful don’t skip them!
Step 3: Combine Wet Ingredients 🥣
In a large mixing bowl, beat together the eggs, sugar, and brown sugar until smooth and slightly creamy. Add the pumpkin puree, oil, milk, and vanilla extract. Mix until everything is well combined and silky.
Step 4: Combine Wet & Dry Ingredients 🧡
Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix this keeps your pumpkin bread light and tender.
Step 5: Bake It 🎂
Pour the batter into your prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely divine!
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 6: Make the Chocolate Ganache 🍫✨
While the bread cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Don’t let it boil.
Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy. Add butter if you want that extra shine.
Step 7: Add the Ganache & Finish 🎨
Once your pumpkin bread has cooled completely, pour the ganache over the top, letting it drip down the sides beautifully. Let it set for 20–30 minutes before slicing if you can wait that long!
Serving Ideas 🍁
- Serve a warm slice with a dollop of whipped cream and a sprinkle of cinnamon.
- For a festive touch, add crushed pecans or candied pumpkin seeds on top.
- Pair it with your morning coffee or an evening cup of Greek mountain tea.
This pumpkin bread with chocolate ganache is perfect for holiday breakfasts, cozy fall afternoons, or as a beautiful homemade gift wrapped in parchment and ribbon.
Notes & Tips 📝
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie mix.
- Spices: Feel free to adjust the spices add ginger or allspice for extra warmth.
- Storage: Keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- Freeze it: Wrap slices individually and freeze for up to 2 months. Thaw overnight and enjoy!
Recipe Card 💌
🕒 Time: 1 hour 20 minutes total
🥣 Ingredients:
Pumpkin puree, flour, sugar, cinnamon, nutmeg, eggs, oil, chocolate, cream
👩🍳 Instructions:
Mix dry and wet ingredients separately, combine, bake, cool, and top with ganache.
💡 Note: Don’t rush cooling before adding ganache it needs a smooth surface!
💪 Nutrition (per slice):
Calories: 290 | Fat: 14g | Carbs: 38g | Protein: 4g | Fiber: 2g
Conclusion 🍂
This Pumpkin Bread with Chocolate Ganache Topping brings together everything I love about fall warmth, comfort, and a little sweetness to brighten your day. It’s simple enough for everyday baking yet elegant enough for special occasions.
From my cozy kitchen in Crete to yours, I hope this recipe brings joy, comfort, and delicious memories. Remember, cooking isn’t about perfection it’s about love, laughter, and sharing something from your heart.
So, go ahead bake it, share it, and enjoy a slice of autumn happiness. ❤️
Short 100-Word Version
Hi, I’m Inaya from Crete! This Pumpkin Bread with Chocolate Ganache Topping is my cozy twist on a family favorite. Soft, spiced, and perfectly moist, it’s topped with a rich chocolate glaze that melts in your mouth. The pumpkin keeps it tender, while the warm spices bring that homemade charm. It’s ideal for breakfast, dessert, or sharing with friends. Simple, comforting, and full of love this pumpkin bread turns any day into something special. Bake it once, and it’ll become your go-to autumn treat! 🍁🍫
