Caramel Chocolate Pumpkin Bread Recipe (2024)

Moist and indulgent, Caramel Chocolate Pumpkin Bread combines the rich and comforting taste of pumpkin with the decadence of caramel and chocolate.

With each bite, you’ll experience the warm spices and creamy sweetness that make this bread a true delight.

It’s the perfect balance of flavors, and the aroma that fills your kitchen while it bakes will have everyone eagerly awaiting a slice.

Be sure to check out the rest of our baking recipes, too!

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Caramel Chocolate Chunk Pumpkin Bread

Yesterday, picking up the kids from school, there was just the slightest chilly breeze.

It was the first real hint of fall comingour way… it made me smile.

Well, that and think of all of those wonderful things that come along with fall, including all of those wonderful cool-weather recipes I put away when summer hit.

Whether you’re enjoying it as a breakfast treat, afternoon snack, or dessert, Caramel Chocolate Pumpkin Bread is sure to become a seasonal favorite.

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So, grab your apron and get ready to savor the flavors of autumn with this irresistible bread that will leave you craving more!

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

See Also

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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

Pumpkin Bread Directions:

Step 1: Combine the sugars, oil, eggs, and pumpkin until mixed together

Step 2: 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.

Step 3: Spread the batter in a greased 9×5 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.

Step 4: Melt the butter in a small saucepan.

Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way.

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Step 5: 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.

Step 6: Top with mini chocolate chips if desired.

Cut into 12 slices. Store covered and Enjoy!!!

Extra Delicious Pumpkin Recipes

And if this caramel chocolate chunk pumpkin bread isn’t enough, try out these extra delicious pumpkin recipes!

Light and moist with a crisp exterior, SimplePumpkin Bread blends the signature pumpkin taste with sweet chocolate to create a unique taste perfect for fall.

Pumpkin Muffinsare soft, moist and full of warm spices like cinnamon, nutmeg and ginger, making them a cozy and comforting treat.

Pumpkin spice scones are soft, fluffy and full of pumpkin flavor.

Caramel Chocolate Pumpkin Bread

Yield: 8

You’re going to love thiscaramel chocolatepumpkin breadrecipe — it tastes like fall.

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

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. Combine the sugars, oil, eggs, and pumpkin until mixed together
2. 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.
3. 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.
4. Melt the butter in a small saucepan. Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way.
5. 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.
6. Top with mini chocolate chips if desired. Cut into 12 slices. Store covered and Enjoy!!!

Recommended Products

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Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 781Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 66mgSodium: 523mgCarbohydrates: 128gFiber: 3gSugar: 101gProtein: 8g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

Don’t miss out on our other family friendly recipes!