Mocha-Glazed Pumpkin Chocolate Chip Bread

Blogger Stephanie Wise of Girl versus Dough combines pumpkin, chocolate chips and mocha flavors into this insanely rich and decadent glazed quick bread.

  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 10


2 1/3
cups Original Bisquick™ mix
cup granulated sugar
cup packed light brown sugar
cup canned pumpkin (not pumpkin pie mix)
cup vegetable oil
cup chocolate chips


cup powdered sugar
1 1/2
teaspoons unsweetened baking cocoa
teaspoon instant espresso or coffee granules or crystals
tablespoon plus 1 teaspoon water
teaspoon vanilla

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9x5-inch loaf pan.
  • 2 In large bowl, stir together all ingredients for bread except chocolate chips until well combined. Fold in chocolate chips. Pour batter into pan.
  • 3 Bake 45 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Cool 5 minutes in pan. Remove from pan to cooling rack to cool completely.
  • 4 To make Glaze: In small bowl, stir Glaze ingredients, adding more powdered sugar or water as needed until glaze is thick and drizzly.
  • 5 Spoon glaze evenly over completely cooled bread. Let set completely before slicing.

Expert Tips

Not a fan of coffee? Leave the instant espresso out of the glaze, and you’ll end up with a simple chocolate glaze.

If the bread sticks slightly to the pan when you try to remove it, run a spatula or butter knife around the edges to loosen the bread.