Chocolate Swirl Pumpkin Bread
servings, 1 loaf
This Chocolate Swirl Pumpkin Bread recipe makes a fluffy, tender pumpkin bread loaf marbled with rich, fudgy chocolate layers.
pumpkin pie spice
or canola oil
(not the whole can!)
semi-sweet chocolate chips
(115 grams) melted
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.
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
Breakfast, Dessert, Snack
banana bread, chocolate, pumpkin, pumpkin spice, quick bread, thanksgiving