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- 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1/2 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chips, melted - 1 teaspoon hot water (for melted chocolate) You can use this to smooth out thick chocolate. - 1/4 teaspoon of ground ginger adds warmth. - Chopped nuts like walnuts or pecans give a nice crunch. - Use coconut oil instead of vegetable oil for a different flavor. - Swap granulated sugar for honey or maple syrup for a natural sweetener. - For a gluten-free option, use a gluten-free flour blend. These swaps keep the bread delicious while meeting different dietary needs. Experimenting with these ingredients can make your Chocolate Swirl Pumpkin Bread unique! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, prepare a 9x5-inch loaf pan. You can grease it or line it with parchment paper. This makes it easy to remove the bread later. In a large bowl, mix together the wet ingredients. Combine 1 cup of canned pumpkin puree, 1/2 cup brown sugar, and 1/2 cup granulated sugar. Next, add 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract. Mix until smooth. This blend gives your bread moisture and flavor. In a separate bowl, whisk together the dry ingredients. Use 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. This mix adds structure and warm spices to your bread. Now, combine the wet and dry ingredients. Gradually add the dry mix to the wet mix, stirring gently. Don’t overmix; a few lumps are okay. Divide the batter in half. In one half, stir in 1/2 cup melted semi-sweet chocolate chips. If needed, add 1 teaspoon hot water to smooth the chocolate. In the prepared loaf pan, layer the batters. Alternate pumpkin and chocolate, swirling a knife to create a marbled look. Bake for 60-70 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. After baking, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the delicious smell while it cools! To ensure your Chocolate Swirl Pumpkin Bread bakes evenly, follow these tips: - Preheat your oven to 350°F (175°C). This step is key for even rising. - Use a light-colored loaf pan. Dark pans can cause the edges to cook too fast. - Avoid opening the oven while baking. This keeps the heat steady. - Check for doneness using a toothpick. Insert it in the center; it should come out clean. Many home bakers make simple mistakes. Here are some to watch for: - Overmixing the batter can lead to tough bread. Mix just until combined. - Skipping the parchment paper can make removal tough. Grease your pan well or line it. - Not measuring ingredients accurately can change the texture. Use proper measuring cups for dry and wet ingredients. Creating a beautiful swirl adds charm to your bread. Here’s how: - Divide the batter evenly into two bowls. One for pumpkin, one for chocolate. - Layer the batters in the pan. Alternate spoonfuls of each batter. - Use a knife or skewer to gently swirl through the layers. Don’t overdo it; you want a marbled look, not a mix. - Keep the swirl pattern visible on top. This enhances the visual appeal. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground cinnamon and nutmeg instead of pre-ground spices. Check Doneness: To ensure your bread is perfectly baked, insert a toothpick in the center; it should come out clean or with a few moist crumbs. Cool Completely: Let the bread cool completely on a wire rack before slicing to maintain its moisture and texture. Storage Tips: Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. {{image_2}} You can make this bread even better by adding nuts or dried fruit. Chopped walnuts or pecans add a nice crunch. If you love sweetness, try adding dried cranberries or raisins. Mix these extras into the batter just before you divide it. This will give your bread a fun twist. If you need a gluten-free version, use gluten-free flour. It works well in this recipe. Just swap the all-purpose flour for a cup-for-cup gluten-free blend. Make sure it contains xanthan gum for the best results. This way, everyone can enjoy this tasty treat. You can change the flavor of your bread by adding different spices or extracts. Try using ginger or allspice for a warm kick. You might also add a splash of almond or maple extract for a unique taste. Experiment with what you like best! Store your Chocolate Swirl Pumpkin Bread in an airtight container. Keep it at room temperature for up to three days. If you want to keep it fresher, wrap it tightly in plastic wrap. This keeps the bread moist and tasty. To freeze your bread, let it cool completely first. Wrap it tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. Your bread can last up to three months in the freezer. When you're ready to eat it, just take it out and let it thaw at room temperature. To reheat, slice the bread into pieces. Place the slices on a baking sheet. Warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This method helps keep the bread soft and brings back its fresh flavor. You can also use a microwave for quick heating. Just place a slice on a plate and heat for about 15-20 seconds. Enjoy your warm Chocolate Swirl Pumpkin Bread! Yes, you can use fresh pumpkin. To do this, roast or steam the pumpkin until soft. Then, blend it until smooth. Use the same amount as canned pumpkin. Fresh pumpkin adds a bright flavor. Just ensure it is well-drained to avoid extra moisture in the batter. Chocolate swirl pumpkin bread lasts about 3 to 5 days at room temperature. Keep it in an airtight container to maintain freshness. You can also refrigerate it for up to a week. If you want to store it longer, freeze it for up to 3 months. Wrap it well to avoid freezer burn. You can serve this bread with various treats. A dollop of whipped cream adds a nice touch. Vanilla ice cream also pairs well for a tasty dessert. For a cozy breakfast, top it with butter or cream cheese. Fresh fruit or a sprinkle of nuts can add more flavor and texture. This blog post guided you through making Chocolate Swirl Pumpkin Bread. We discussed the best whole ingredients and shared optional flavors to enhance your recipe. I provided step-by-step instructions to ensure your bread bakes evenly. You learned helpful tips, variations for personalization, and how to store your creation right. Remember, the perfect swirl makes it special. Trust your skills, and enjoy each bite of this tasty treat!

Chocolate Swirl Pumpkin Bread

A delightful bread combining the flavors of pumpkin and chocolate in a marbled loaf.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 teaspoon hot water (optional, for melted chocolate)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well-blended.
  • In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.
  • Divide the batter in half. Take one half and stir in the melted chocolate chips. If the chocolate is too thick, you can mix in 1 teaspoon of hot water to reach a smoother consistency.
  • In the prepared loaf pan, alternate layers of the pumpkin batter and the chocolate batter, swirling a knife through them to create a marbled effect.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Notes

Serve slices on a rustic wooden board, dusted with powdered sugar, and garnished with a sprig of mint. Pair with whipped cream or vanilla ice cream.
Keyword chocolate, dessert, pumpkin bread