Get the Recipe: Pumpkin Chocolate Swirl Bread
Delicious pumpkin loaf , with a vein of chocolate brownie running through it. Makes two 9x5-inch loaves and freezes well!
Ingredients
Brownie Batter:
- 3/4 cup unsalted butter
- 2 oz unsweetened baking chocolate, coarsely chopped
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon vanilla
Pumpkin Batter:
- 3 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 1/2 cups white granulated sugar
- 1 1/2 cups brown sugar, packed
- 1 cup vegetable oil, or canola or other neutral cooking oil
- 2 1/4 cups canned pumpkin puree
- 3 large eggs
Instructions
- Makes two 9x5-inch loaves.
- Prepare the Brownie Ripple Batter: Combine the butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth and slightly cooled. Whisk in sugar and flour. Add the egg and vanilla and stir to form a loose batter. Set aside to cool slightly while making cake batter.
- Preheat oven to 350 F. Grease two 9x5-inch loaf pans. Set aside.
- Prepare the pumpkin batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices and white and brown sugars.
- In a medium bowl, mix together the oil and pumpkin. Add this mixture to the dry mixture and stir until combined. Add the eggs, one at a time, blending well after each addition.
- Add 1/4 of the Pumpkin Batter to the bottom of one of your prepared loaf pans. Level batter. Add 1/2 of the Brownie Batter and spread in to an even layer. Top with another quarter of the pumpkin batter and spread level. Repeat with the second loaf pan.
- Bake in preheated 350 F. oven for 55-75 minutes, or until a tester inserted in the middle comes out clean. *Baking times will vary, so be sure to test for doneness before removing from the oven. Allow to cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.
Notes
Tips!
- I used a Nordic Ware loaf pan called "Harvest Bounty" to make the Fall-themed shapes on top of my loaf.
- That said, you don't need this special pan to make this loaf! Simply use regular loaf pans and bake it like a normal loaf. It will bake right side up, so no need to invert at the end, as with this special decorative pan.
- This recipe makes two loaves. I like to leave it in these quantities, as it uses up most of a large can of pumpkin puree. If you don't need 2 right away, eat one and freeze the other. It keeps beautifully in the freezer. Or surprise someone special with your extra loaf :)
- If you only want/need one loaf, use the adjustable servings tool in the recipe card and adjust it to "1/2", to adjust the ingredients for making just one loaf.
Serving: 1serving, Calories: 361kcal, Carbohydrates: 63g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 59mg, Sodium: 324mg, Potassium: 152mg, Fiber: 2g, Sugar: 42g, Vitamin A: 4560IU, Vitamin C: 1.2mg, Calcium: 39mg, Iron: 2.4mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
