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!
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!
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.
- 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
- Grease and flour two bread pans.
- Mix flour, spices, baking powder, baking soda, salt, and brown sugar together. Mix pumpkin, eggs, vegetable oil, and apple juice together.
- Add the dry ingredients to the wet ingredients. If desired, add chopped nuts.
- 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.
- 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).
- Bake a 350°F for 50 minutes or until a cake tester comes out clean. Cool on racks.
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.