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Cocao Nib Pumpkin Bread

Blossom Lady
Dec 04, 2020 08:01 AM
Cocao Nib Pumpkin Bread

A delightful 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. Cocao nibs actually have more antioxidants than blueberries, goji berries, and tea. Plus, they’re delicious. Completely different in texture than your typical chocolate, cocao nibs are crunchy and they won’t melt in this bread. This provides a contrasting texture that’s lovely in baked goods, and resembles the texture of roasted coffee beans. It will still impart a rich chocolate flavor to the bread, which complements the pumpkin quite well. I top the Cocao Nib Pumpkin Bread with a maple cream cheese icing, but you could really use any frosting/glaze you’d like, or none at all! It tastes just as good without it.

This bread is perfect for breakfast or an afternoon snack with coffee or tea. It uses a whole can of organic pumpkin puree, which keeps it super moist and extra pumpkin-y. And it will fill your whole house with the most intoxicating, spicy, delicious smells. Top it with even more cocao nibs for extra crunch! The bread tastes even better the next day.


  • 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
  • 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
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
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