Pumpkin Chocolate Swirl Bread
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick cooking spray. You can also line the bottom with parchment paper for even easier removal later.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps so the leavening agent is evenly distributed throughout the bread.
- In a separate large bowl, beat the eggs and sugar together until light and fluffy. Stir in the pumpkin puree and vegetable oil until the mixture is smooth and vibrant orange.
- Slowly add the dry ingredients into the wet ingredients. Fold them together gently using a spatula just until no streaks of flour remain. Be careful not to overmix, as this can make the bread tough.
- Transfer about 1 cup of the pumpkin batter into a separate bowl. To this smaller portion, stir in the cocoa powder, milk, and chocolate chips. Mix until the batter is a deep chocolate color.
- Drop alternating spoonfuls of the plain pumpkin batter and the chocolate batter into your prepared loaf pan. Once all the batter is used, take a knife or a skewer and gently swirl it through the layers in a zig-zag pattern to create the marble effect.
- Place the pan in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack.