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This delicious pumpkin spice bread with decadent chocolate drizzle is the perfect recipe to welcome fall. With just 15 minutes prep time you can enjoy this fail-proof pumpkin bread easy enough for beginners.

overhead view of pumpkin spice bread topped with chocolate and sliced twice

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Get ready to enjoy the flavors of fall with this delicious Pumpkin Spice Bread. As the weather gets cooler and the leaves start to change, this moist and flavorful bread is the perfect treat to cozy up with.

Packed with pumpkin and warm spices and topped with melted chocolate, it’s a must-have for your autumn baking. Like our soft pumpkin cookies and pumpkin spice eclair cake, this is going to be a fall favorite!

Why I love this recipe

easy enough for novice home cooks
this is a quick bread so no yeast and no waiting for the dough to rise!
this moist, flavorful bread is great on its own but if you are a chocoholic like I am you’ll want that chocolate drizzle to take it over the top

Ingredients

granulated and brown sugar
eggs
pumpkin purée
vegetable oil
milk
all-purpose flour
baking soda
spices: cinnamon, nutmeg, allspice, ginger, salt
chocolate chips and coconut oil for the chocolate drizzle

Step by step

Preheat the oven and prepare a loaf pan with parchment paper or nonstick spray.
Whisk together the eggs and sugars.
Add the pumpkin purée, vegetable oil, and milk. Whisk to mix.
Add the dry ingredients and mix until just combined with a spoon or rubber spatula. Do not overmix.

Pour the batter in the loaf pan and cover with parchment paper or foil. Bake for 30 minutes, then remove the covering and bake an additional 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 15 minutes before removing from the pan.
To make the chocolate topping, melt chocolate chips and coconut oil in the microwave in 30 second intervals, stirring in between intervals, until smooth. Drizzle over the bread.

sliced pumpkin spice bread with chocolate drizzle

Storage

Store the bread at room temperature wrapped in plastic wrap for up to 3 days. Refrigerate for up to 5 days.

The bread freezes well, I suggest slicing it and wrapping individual slices in plastic wrap and then placing in a freezer bag. Thaw at room temperature.

If you try this recipe please comment and rate it below, I love hearing from you!