by: Kate McMillan
Cook Time
55 minutes
Prep Time
15 minutes
Yield
Serves 8
Total Time
55 minutes
Prep Time
15 minutes
Yield
Serves 8
summary
When the fall rolls around, there is nothing better than freshly baked pumpkin bread. It is such a festive seasonal treat with all those warming spices.This pumpkin bread recipe gets a modern twist from a chocolate swirl.
ingredients
- 1¾ cup all-purpose flour
- 1 rounded tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup canned pumpkin puree
- 1½ cups sugar
- ½ cup canola or vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
directions
- Preheat the oven to 350°F. Lightly coat a 8.5”x4.5” loaf pan with non-stick baking spray.
- In a mixing bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a second bowl or stand mixer, combine the pumpkin puree, sugar, vegetable oil, eggs and vanilla. Add the dry ingredients to the wet, and stir until fully combined. Remove half of the dough to a bowl, and stir the cocoa powder into that portion only.
- Using an ice cream scoop or a large spoon, alternate scoops of plain and chocolate batter into the prepared baking pan. It is okay to overlap scoops and to pile on top—the important thing is to alternate between plain and chocolate scoops. Next, drag a knife tip or the handle end of a wooden spoon through the dough to create a swirl.
- Transfer to the oven and bake until a toothpick comes out clean from the middle, about 55 minutes. Cool for 20 in the pan and then remove from the pan and cool completely on a wire baking rack.
notes
Make sure you buy canned pumpkin and not pumpkin pie filling, which is heavily sweetened.
The trick to creating the perfect swirl is alternating the plain and chocolate batter in the pan and then dragging a knife through the batter in a swirling motion. The beauty is, this part doesn’t need to be perfect. Creative swirls are welcome!
This chocolate swirl pumpkin bread recipe is a wonderful afternoon treat with a cup of tea. It is also a very well-received treat in a school lunch box.
Adding cocoa powder to the batter is an easy way to create a chocolate layer. You could also swirl in Nutella or even melted chocolate. To do so, spoon half of the batter into the pan, drizzle with Nutella or melted chocolate and then top with the remaining dough. Then use the tip of a knife to create the swirl.
This recipe was written specifically for an 8.5”x4.5” loaf pan. If you are using a different loaf pan, baking time may differ.
