Mocha-Glazed Pumpkin Chocolate Chip Bread

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Mocha-Glazed Pumpkin Chocolate Chip Bread
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  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 10
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Pumpkin, chocolate chips and mocha flavors come together for our decadent Mocha-Glazed Pumpkin Chocolate Chip bread.
By Stephanie Wise
Updated Nov 15, 2013



  • 2 1/3 cups Original Bisquick™ mix
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup chocolate chips


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

Tips from the Betty Crocker Kitchens

  • tip 1
    Not a fan of coffee? Leave the instant espresso out of the glaze, and you’ll end up with a simple chocolate glaze.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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