I am a little bit in denial about the fact that it is not Fall. But who can blame me? Here in the valley of California, we don’t really get seasons. Its just hot with some cold mixed in around December to mid February, maybe three rainy days, and then hot again. I live in a perpetual state of Summer. But I want Fall.
So today I took matters into my own hands and created Fall in my kitchen with a little help from my very best friend.
This pumpkin bread is absolutely heavenly. The warm spices mixed with the rich flavour of the pumpkin is to die for. On top of that, the chocolate swirl gives this bread a whole new dimension of flavours to entice your taste buds. Oh, and did I mention that it will make your kitchen smell amazing? Even better, it tastes wonderful spread with salted butter and eaten for breakfast. If that doesn’t make you want to create this bread yourself, then I’m not sure what will.
Special thanks to the talented Nicole for this recipe.
Printer Friendly Recipe Here
Chocolate Swirl Pumpkin Bread:
Prep Time: 15 Minutes
Bake Time: 50-60 Minutes
Total Time: 1 hr 15 Minutes
Produces one loaf.
1/3 cup vegetable oil
1 1/4 cups brown sugar
2 large eggs
3/4 cup pumpkin puree
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice*
3/4 cup buttermilk, divided
3 tbsp cocoa powder
3 oz finely chopped dark chocolate (approx 1/2 cup)
1 tbsp coarse sugar, for topping (optional)
1. Preheat oven to 350° and spray a 9×5-inch loaf pan. Set aside.
2. In a large bowl, whisk thoroughly the vegetable oil, brown sugar, eggs, pumpkin puree and vanilla extract together. Set aside.
3. In a separate, medium sized bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
4. Stir half of the dry ingredients into the pumpkin mixture along with 1/2 cup of buttermilk. Stir in remaining dry ingredients until not flour streaks remain. Try not to over-mix.
5. In a small bowl, whisk together cocoa powder and 1/4 cup buttermilk until well combined. Fold in 1 cup of the pumpkin batter with the finely chopped chocolate until combined.
6. Pour pumpkin batter into prepared pan, and add the chocolate mixture on top. Swirl with a butter knife. (Alternatively, dollop each batter into pan in different areas, and then swirl with a butter knife.) Top with coarse sugar if desired.
7. Bake for 50-60 minutes, until toothpick or knife inserted comes out clean.
8. Allow to cool in pan for about 5 minutes, then turn over onto a wire rack to cool completely.
*If you do not have pumpkin pie spice, it can be substituted for 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, and an 1/4 tsp clove. This will give you the 2 teaspoons you need for this recipe.
And an extra special thank you to my best friend in the whole world for helping me make this bread.