This chocolate pumpkin bread is unbelievably moist and fudgy with real pumpkin, rich cocoa and melty chocolate chips, then covered in a silky chocolate ganache. It’s part pumpkin bread, part chocolate cake, and absolutely a dessert.

I had wondered about making a chocolate pumpkin bread for years, but I was always worried the cocoa powder would make it dry. So I finally started testing recipes last spring, and you guys, this is one of the best chocolate loaf recipes I’ve ever had.

The pumpkin is the secret. It adds so much moisture that you get a tender, almost brownie-like loaf without losing that classic pumpkin bread texture. And then we add chocolate chips AND pour ganache over the top because apparently we don’t know when to stop. 😂

Ingredients For Cho

This cantaloupe bread recipe uses sweet, ripe cantaloupe, and a hint of spices to produce a soft, warm loaf of bread. If you’re not sure what to make with cantaloupe other than a bowl of fruit, this is the best recipe you could ever find!

Cantaloupe Bread Recipe

My mom planted cantaloupe. The melon I hated as a kid. And it ended up that it was 100 times better home grown! There was now only one problem, it was exploding in her garden, so we had no choice but to find new recipes to use it in. Which got us thinking, if zucchini produces an over abundance and it makes good bread, could cantaloupe work like a banana, applesauce and zucchini and produce the same? PBS in Iowa had a recipe so we set out to try it!

I’m sorry for how many photos were added, but it was just so good. I changed the cinnamon and ginger from other recipes to pumpkin pie spice because it was in the front of my cabinet. I also used oil instead of butter and no milk as it wasn’t needed.

How to Pick Out a Good Cantaloupe

Feel the weight: It should feel heavy for its size, which means it’s juicy.

Check the stem end: Look for a smooth, slightly sunken scar where the stem was attached. Avoid melons with a pointy or jagged stem end.

Look at the color: A ripe cantaloupe has a warm golden or beige background, not green or gray.

Smell it: Give the blossom end a sniff. It should have a sweet, melon aroma. No smell usually means it’s underripe.

Press gently: It should give slightly at the blossom end, but not feel soft or mushy.

Inspect the netting: The netted skin should be raised and well-defined, not smooth or flat.

Avoid blemishes: Skip melons with cracks, soft spots, or large bruises.

Ingredients for Cantaloupe Bread

• Cantaloupe: Adds natural sweetness, flavor, and moisture that keeps the bread tender (similar to zucchini or banana in quick bread).
• Eggs: Bind the ingredients together, add structure, and help the bread rise.
• Vegetable Oil: Provides richness and keeps the crumb soft and moist.
• Granulated Sugar: Sweetens the bread and balances the subtle flavor of the cantaloupe.
• Vanilla Extract: Enhances the flavor and adds depth of flavor.
• Flour: The base structure of the bread, holding everything together.
• Salt: Enhances flavors and balances the sweetness.
• Baking Soda: Works with the acidic components to help the bread rise.
• Baking Powder: Gives additional lift for a fluffy, tender loaf.
• Pumpkin Pie Spice: Adds warmth and cozy spice notes that complement the sweet cantaloupe.

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Glazed Pumpkin Chocolate Chip Bread

There’s nothing quite like a warm slice of pumpkin bread on a crisp fall day, but this glazed pumpkin chocolate chip bread takes it to the next level. The bread itself is tender and full of cozy pumpkin spice, studded with melty chocolate chips, and then comes the twist—fresh orange zest and almond extract give it a bright, unexpected flavor that makes every bite sensational.

Topped with a sweet orange-almond glaze, it’s the kind of recipe that feels fancy enough for sharing but easy enough for an everyday bake with the kiddos.

My Latest Inspiration

I always thought it was so weird, orange juice and pumpkin? Who are these people? But, I was wrong and I will own it.

My friend, Whitney makes the most delicious Glazed Pumpkin Bread and there are two crazy changes that make it uniquely incredible; 1. Orange zest and juice 2. No cinnamon- look, it works so just trust us.

Whitney is one of my latest inspirations. She is an all-in Mom, an incredible cook and baker, and her family is LIVING life. A backyard full of a zipline, a playhouse that dad and his kids will have movie night sleepovers in and all the family time, including friends, you can imagine.

So, I kinda want that. Less of the “to-dos” and more of the “to-loves”. I love this bread. I love that it’s from her mom and even her 10 year old requested it instead of cake for his birthday. And I love the reminder of moments, not tasks. I needed a bit of a slap in the face with our home remodel taking up so much time lately, and this bread, my people and all of you are exactly what is on my “list” this week.

Why This Pumpkin Chocolate Chip Bread is So Special

• The Secret Twist: The pairing of orange and almond with pumpkin is a flavor combination you never knew you were missing.
• Perfectly Moist and Tender: The pumpkin not only adds flavor, but it keeps the bread tender.
• Easy to Make: This is a great recipe to get the kids in the kitchen!
• Texture: The glaze adds sweetness and shine, balancing the bread.
• Occasions: Great for Thanksgiving, holiday brunches, or giving as gifts to friends and neighbors.

Ingredients for Glazed Pumpkin Chocolate Chip Bread

• Flour: Gives the bread its structure and holds everything together.
• Baking Soda: Helps the bread rise and keeps it tender.
• Ground Ginger & Ground Nutmeg: Add cozy, spiced fall flavor with a hint of warmth.
• Salt: Balances the sweetness and makes all the flavors pop.
• Sugar: Sweetens the bread and locks in moisture.
• Melted Butter: Adds richness and keeps the crumb soft and tender.
• Pumpkin Puree: The star ingredient! It adds moisture, natural sweetness, and that signature pumpkin flavor.
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