Here’s your homework for the day. Go into your recipe collections and find all the pumpkin spice cake recipes that you have. Gather them together and throw them the F away…because this Pumpkin Chocolate Swirl Bread is a legit game changer.
Soft and delicious, this pumpkin bread is great for breakfast or dessert. You can add a sweet cream cheese glaze on top for added richness, or just serve it as is because it’s just that good.
Pumpkin Chocolate Swirl Bread
- Non-stick cooking spray
- 1¾ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, room temperature
- 1¼ cups granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup milk
- 1 cup canned pureed pumpkin
- ½ cup bittersweet chocolate chips, melted
- 2 tablespoons cocoa or hot cocoa mix (either one will work! It’s mostly for color)
Preheat oven to 350 degrees F. Coat a 9 in. loaf pan with non-stick spray. Set aside.
In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix together and set aside.
In another large bowl, combine butter and sugar. Beat with an electric mixer on medium speed until light and fluffy. If your butter is room temp, you can also beat with a whisk by hand, which is what I prefer…but to each his own! Add eggs, one at a time, and vanilla, beating well until combined.
Alternate adding flour mixture and milk, starting and ending with flour, and mixing until everything is just combined. Fold in the pumpkin.
Divide batter in half. Add melted chocolate and cocoa powder to one portion. Mix to combine.
Alternate adding pumpkin and chocolate batter to prepared pan. Using a knife, swirl batters together.
Bake 55 to 60 minutes, or until a wooden toothpick inserted near center comes out clean. Let cool completely, then remove from pan.
Your kitchen will smell amazing and your stomach will thank me. And you’re welcome.
If you want to make a cream cheese glaze, you can combine 2 tablespoons softened cream cheese with ½ cup confectioners’ sugar and ¼ teaspoon vanilla extract. Add 1 teaspoon milk, and continue adding milk little by little until you achieve the right consistency.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.
2 responses to “Pumpkin Chocolate Swirl Bread”
Such a yummy recipe 🙂
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