My obsession with fall and all things pumpkin has collided with a much longer-standing obsession: chocolate. Baking with pumpkin, and the season of autumm in general, are still relatively new concepts to me. But chocolate remains a tried and true baking companion. This pumpkin-chocolate mashup is seriously one delectable loaf. And the swirled in chocolate makes it all the more fun.
This was also my first time making a marbled cake. The swirl pattern is super easy–and fun! To make this pumpkin bread, I used a traditional muffin quickbread recipe. I melted chocolate and then just swirled in a huge dollop of melted chocolate in about five strokes. I used the same motion as I would to fold egg whites into a batter.
I also wanted a swirl pattern on the top of the loaf, so I streaked meter chocolate on top, and then used a toothpick to create the swirl pattern. I then baked the loaf like any other quickbread. The recipe is simple and doable, yet the result looks and tastes amazing.
This recipe is adapted from Chowhound with hardly any changes because it was so amazing.
Pumpkin Chocolate Swirl Bread Recipe
Prep time: 30 minutes, Cook time: 60 minutes
Butter, for coating the pan
3 ounces semisweet chocolate chips
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin purée
1 teaspoon vanilla extract
Preheat the oven to 350°F. Coat a 9” x 5” loaf pan with butter and set aside.
Melt the chocolate by microwaving it at 10-second intervals, stirring until it’s melted. Or, if you don’t have a microwave (like me), melt it in the top of a double boiler.
Whisk together the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl.
Combine the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until combined, about one minute.
Reduce the speed to medium and add the eggs one at a time, beating for about 30 seconds after each addition. Reduce the speed to low. Add the pumpkin and vanilla, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle.
With the mixer running on low, slowly pour in the reserved flour mixture, and mix until just combined.
Remove the bowl from the mixer and drizzle all of the melted chocolate evenly over the batter, reserving about one tablespoon. Using a rubber spatula, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total.
Carefully pour the batter into the prepared pan. Dollop the one tablespoon of reserved chocolate on top, and use a toothpick to create a swirl design.
Bake at 350°F until the bread is browned on top and a toothpick inserted into the center comes out clean, about 60-70 minutes.
Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove the loaf from the pan and allow it to cool on a wire rack until it’s completely cooled. You may store this in an air tight container in the refrigerator for up to three days.
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