Pumpkin Chocolate Swirl Bread

I love it when friends and family members send me recipes to try for my blog. For one, that’s what it’s all about for me- trying new things and sharing good recipes. For two, I love the connections- the new ones being made and keeping in touch with friendships of the past. I cherish those things. Coincidentally, I think this recipe embodies both too! I’ve been making pumpkin bread for a long time. It’s a fall standard in my home. I’ve never tried mixing it with chocolate… and why not? Chocolate makes everything better! And what is it about making swirls that is so much fun? Anyway, thank you Jenny for sending this my way, and enlightening me to Harmon’s Grocery videos in general. This bread smells delicious, tastes yummy and makes a beautifulΒ presentation for the family table.Β Uh, yes please!

As seen on vimeo by Harmon’s Grocery or on their website at harmonsgrocery.com

And of course as usual from Sadie’s Nest, as organic as possible:

Nonstick cooking spray
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees. Coat a 9×5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside. Does everyone appreciate the marked parchment paper as much as I do? Thank you for giving me lines so I don’t have to get out a pencil.

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In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. Wow! There is nothing like pumpkin pie spice, or allspice if you prefer, to instantly make your kitchen smell like the peak of fall baking.img_7688

In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin. Liquid gold.

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Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain. Or else… the world will explode… or you will have a lumpy batter, that will turn into not perfect bread.

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Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; you will want to dip your finger in the chocolate and have a little lick; but remember it’s HOT! Stir to combine.

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Add the two batters to the loaf pan, alternating between pumpkin and chocolate.

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Using a table knife, swirl through the batter. I’ll be honest, I could have swirled a little more.

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Repeat

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Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

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In a small bowl stir together the powdered sugar and milk. Spoon over cooled loaf.

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When icing has cooled slightly, slice and serve. Or serveΒ it right away if you want to, it’s your bread and there is nothing wrong about eating icing while it’s warm.

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Pumpkin Chocolate Swirl Bread

Ingredients

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla
  • 1 cup canned pumpkin
  • 3 ounces dark chocolate, melted
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Coat a 9x5-inch loaf pan with nonstick cooking spray.
  3. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
  4. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  5. In a medium bowl whisk together eggs and sugar.
  6. Add melted butter, buttermilk, and vanilla. Whisk until combined.
  7. Fold in pumpkin.
  8. Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
  9. Divide batter in half.
  10. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
  11. Add the two batters to the loaf pan, alternating between pumpkin and chocolate.
  12. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean.
  13. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
  14. In a small bowl stir together the powdered sugar and milk. Spoon over cooled loaf.
https://sadiesnest.com/pumpkin-chocolate-swirl-bread/

26 comments

  1. So heres the thing. I just made a chocolate loaf and its lovely but here is perfection. So come
    Thursday when my choo-lovely is finished, here is my bake and I love you for it and I love your friend for recommending it and I love life that connects us thus. Sadie – enjoy your week … take joy and laughter and content and that will be pretty perfect.

  2. I love the new format… I honestly believe I could make this based on your instructions! Looks really good! And this cake was really good as well!

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