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cocao nib pumpkin bread

Cocao Nib Pumpkin Bread

  • Author: Tiffany La Forge
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x
  • Category: dessert, bread


A delightful fall treat: this moist Cocao Nib Pumpkin Bread is full of warm spices, iced with maple cream cheese frosting, and has a lovely texture thanks to crunchy, chocolaty cocao nibs.



For the Bread:

  • 1/2 cup oil
  • 1 15 oz. can organic pumpkin puree
  • 1 + 3/4 cups all-purpose flour
  • 2 eggs
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 cup cocao nibs

For the Frosting:

  • 2 tablespoons unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1 tablespoon maple syrup
  • 1/2 to 3/4 cups powdered sugar (to taste)
  • 1/4 teaspoon vanilla extract


For the Bread:

  1. Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray (or butter and flour the pan), set aside.
  2. Combine all of your dry ingredients (flour, baking soda, cinnamon, nutmeg, ginger, salt, and cloves) in a large bowl and whisk well.
  3. In another bowl, whisk the oil, eggs, and both the sugars. Whisk in the pumpkin. Whisk the dry ingredients into the wet mixture in 3 additions. Combine well but do not overmix (a few lumps are okay). Fold in the cocao nibs.
  4. Pour the mixture into the loaf pan and bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. If the top of your bread is browning too quickly, you can loosely cover the bread with aluminum foil half-way through baking. Let cool completely before unmolding or frosting.

For the Frosting:

  1. Beat the cream cheese and butter with the sugar until smooth. Add in the maple syrup and vanilla. Frost the cooled pumpkin bread and top with cocao nibs.