Can I skip the glaze or use a different topping?

The pumpkin glaze is a nice compliment to the chocolate flavor . But you can leave the glaze off if you prefer; the bread is still moist and full of flavor. You can also drizzle a simple chocolate glaze or sprinkle the top with powdered sugar once cooled.

Can I make this recipe as muffins or mini loaves?

You can! Divide the batter evenly among greased muffin cups or mini loaf pans. Bake at 350°F for about 18–22 minutes for muffins or 28–32 minutes for mini loaves, checking for a few moist crumbs on a toothpick.

Why did my pumpkin bread sink or collaspe in the middle?

This can happen if the batter was overmixed or underbaked. Mix just until combined and test for doneness toward the end of baking time. The loaf should look set in the center and pull slightly away from the edges of the pan. Also, too much baking soda can make the bread rise too fast and then sink down in the pan. Measure all ingredients carefully to avoid this happening.

How do I avoid the “crack” down the middle of the loaf?

That crack is actually a good sign of a well-risen, well-baked bread. But if you’d like to minimize it, use a teaspoon to make a shallow groove down the center of the batter before baking. It gives the bread room to rise more evenly.

Chocolate Pumpkin Bread with Pumpkin Glaze ⋆

Description

Moist and rich Chocolate Pumpkin Bread has a smooth pumpkin glaze. A perfect fall quick bread that blends cocoa, pumpkin, and warm spices. It's an easy mix loaf that freezes well too.

Ingredients

Units Scale

Bread

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pure pumpkin puree'
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/3 cup Greek yogurt or sour cream
2 large eggs, room temperture
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/4 teaspoon espresso powder, optional

Glaze

3/4 cup powdered sugar
3 tablespoons pumpkin puree'
1-2 tablespoons heavy cream
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves

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Instructions

Preheat oven to 350°F. Spray a 9 x 6 inch loaf pan with nonstick baking spray.
Whisk flour, cocoa, pumpkin pie spice, nutmeg, baking soda and salt in a medium bowl.
In a large bowl, whisk pumpkin, sugars, yogurt, eggs, oil, vanilla and espresso, if using.
Pour dry ingredients into the wet batter and stir gently until combined. The batter will be thick but pourable.
Pour into the pan and smooth the top. Bake 45-50 or until a toothpick inserted in the center comes out clean or with a few crumbs attached to it.
Cool 10 minutes in the pan and then remove to a wire rack. Wait about 1 hour to fully cool before glazing.
For the glaze: whisk powdered sugar, pumpkin, cream, cinnamon and cloves until smooth. Add more cream if you want it thinner. Add another spoonful of pumpkin and powdered sugar and 1 teaspoon cornstarch for a thicker consistency.
Drizzle the glaze over the bread and let set before slicing.

Notes

*Store at room temperature wrapped in foil for up to 4 days. You can refrigerate for an additional 2 days or freeze up to 3 months.

*I think leftover bread slices taste best at room temperature or slightly warmed in the microwave for about 10 seconds.