Chocolate Swirl Pumpkin Bread
Yield: 12 servings, 1 loaf
This Chocolate Swirl Pumpkin Bread recipe makes a fluffy, tender pumpkin bread loaf marbled with rich, fudgy chocolate layers.
Ingredients
- 2 cups flour (240 grams)
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup brown sugar packed
- 1/2 cup vegetable oil or canola oil
- 2 eggs
- 1 cup pumpkin puree (not the whole can!)
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (115 grams) melted
Instructions
- PREHEAT oven to 350 degrees F. GREASE and flour one 9x5 inch loaf pan.
- WHISK together flour, baking powder, basking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a separate large bowl, WHISK together brown sugar and vegetable oil. Add eggs one at a time, followed by pumpkin puree and vanilla.
- ADD the dry ingredients into the pumpkin mixture. Stir until smooth.
- DIVIDE batter in half. ADD the melted chocolate to one bowl of batter; stir until incorporated.
- DROP alternating pumpkin and chocolate batter into your prepared loaf pan until you have used all of the batter.
- MARBLE the batter by gently swirling the tip of a knife through the batter 2 - 3 times.
- BAKE for 50-60 minutes until a toothpick inserted into the loaf comes out clean.
- COOL in the loaf pan for 15 minutes. Run a knife along the edges of the pan to separate any remaining bread; turn out onto a wire rack to cool completely.
Notes
STORE on the counter in an airtight container for up to 3 days or in the refrigerator for up to 1 week. Chocolate Swirled Pumpkin Bread can be wrapped tightly and frozen up to 3 months
Nutrition
Calories: 286kcal