Bread · quick bread · Uncategorized

Chocolate Swirl Pumpkin Bread

Gail

Chocolate ganache swirled into pumpkin bread takes it to the next level! This Chocolate Swirl Pumpkin Bread is moist, spicy and chocolaty. Perfect for a fall day!

A slice of chocolate swirl pumpkin bread sits on a blue and white plate. The bottom two thirds are a moist orange-brown pumpkin layer. The top third is largely dark chocolate. There is a finger of chocolate that extends down into the pumpkin layer just to the left of center. 

I love fall. Here in Texas it’s about one week at the end of November but when I was a kid in Delaware, the trees would start to change in late September and there would be about a month of brightly colored fall leaves. We’d rake the leaves into giant piles and jump in them.

Of course, cooler temperatures were always a welcome change too. I love the spiced foods that Fall also brings – hot, spiced cider, mulled wine, gingerbread, and pumpkin pie. Cinnamon, ginger, allspice, and cloves are among my favorite spices. This chocolate swirl pumpkin bread has three out of the four which gives it great flavor!

A loaf of chocolate swirl pumpkin bread on a wooden board. The front of the loaf has been sliced and the two slices lie in front of the sliced loaf. The slices reveal a moist bright orange-brown pumpkin layer on the bottom and a chocolate layer towards the top. There is a finger of chocolate going down into the pumpkin layer. The top of the loaf has a chocolate streak that arcs along the top.

I first made this recipe when I was cleaning out my cupboards in Cambodia. It was a hit with my students but I forgot to write down the wet ingredients (or I lost them when I moved back) – UGH! On the positive side, I had to make it again to check the recipe before publishing it here. I’ll be serving it in class tomorrow.

I think this version is a little lower fat than the bread I made in Cambodia but it’s still quite nice. If you want to make it a bit more moist, you can increase the cooking oil to 3/4 cup and bake an extra 10 minutes.  It’s great with coffee or tea and since pumpkin is high in Vitamin A, I like to think it’s a semi-nutritious breakfast on the go.

A top view of a loaf of chocolate swirl pumpkin bread on a wooden board. The board with the loaf is angled at a 45 degree angle to the right and there is a knife on the board next to the loaf. In the bottom left corner of the photo a slice of bread sits on a blue and white plate. There is a white tea pot in the upper right corner of the photograph and a small white pot of cream in the upper center part of the photo.

 

Yield: 2 loaves

Chocolate Swirl Pumpkin Bread

Chocolate Swirl Pumpkin Bread
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 2 cups packed brown sugar
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla
  • 6 eggs
  • 1 cup apple juice
  • 1 cup nuts chopped
  • 1 cup chocolate chips
  • 2 tablespoons milk

Instructions

  1. Grease and flour two bread pans.
  2. Mix flour, spices, baking powder, baking soda, salt, and brown sugar together. Mix pumpkin, eggs, vegetable oil, and apple juice together.
  3. Add the dry ingredients to the wet ingredients. If desired, add chopped nuts.
  4. Put chocolate chips and milk in a small bowl. Microwave at 50% power for 30 seconds and stir to melt. Add ¾ cup of the pumpkin batter to the chocolate mixture and mix together.
  5. Spread about ¼ of the pumpkin batter in the bottom of each pan. Swirl about ¼ of the chocolate mixture on top of the pumpkin batter in each pan. Cover the chocolate swirls with pumpkin batter reserving about ½ - ¾ cup. Use the remaining chocolate batter to make a second layer of swirls. Use the last of the pumpkin batter to just cover the chocolate swirls (it’s ok if they are not completely covered).
  6. Bake a 350°F for 50 minutes or until a cake tester comes out clean. Cool on racks.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 56mgSodium: 239mgCarbohydrates: 46gFiber: 2gSugar: 24gProtein: 6g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary requirements.

© Gail Dickinson

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