Chocolate Swirl Pumpkin Bread Recipe

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Step 1 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.

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Step 2 

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of pumpkin pie spice. Set aside.

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Step 3 

In another bowl, mix together 1 cup of canned pumpkin puree, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of vegetable oil, 2 eggs, and 1 teaspoon of vanilla extract until well combined.

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Step 4 

Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense bread.

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Step 5 

In a small microwave-safe bowl, melt 1/2 cup of chocolate chips in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt the chocolate on the stovetop using a double boiler. Set aside to cool slightly.

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Step 6 

Pour half of the pumpkin batter into the prepared loaf pan. Drizzle half of the melted chocolate over the batter. Use a knife or a toothpick to gently swirl the chocolate into the batter, creating a marbled effect. Repeat with the remaining batter and chocolate.

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Step 7 

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of the baking time to prevent over-browning.

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Step 8 

Once baked, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy your delicious Chocolate Swirl Pumpkin Bread!

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