Pumpkin Chocolate Swirl Bread is swirled with pumpkin spice & milk chocolate! Two favorites in one. Makes one loaf so it’s perfect for a fun afternoon treat or when that pumpkin chocolate craving hits.
I hope you’re not sick of pumpkin yet! If you are then you’ll be happy to know that this is more than likely the last pumpkin recipe 🙁 Unless, of course an intense craving hits and I find something I want to make that I just can’t refuse.
I had one more can of pumpkin to use up in my pantry and I have been eyeing this Pumpkin Chocolate Swirl Bread over at Love, Pasta, and a Toolbelt blog for awhile. It only yields one loaf which is perfect for a family because then you don’t have to worry about what to do with 4 loaves of pumpkin bread sitting around the house 🙂 Although, in reality my 6 year old son ate 3/4 of this loaf, so maybe we did need more than one loaf.
Now that I think about it, I may actually have one more pumpkin recipe. I am planning on doing a Thanksgiving week here on the blog shortly so I might just slip in one more pumpkin recipe. My favorite….. a variation on pumpkin pie 🙂 Thanks for visiting.
If you want; sprinkle some additional milk chocolate chips on top of the loaf before you put it into the oven (so after you swirl the batters together).
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 2 lareg eggs, lightly beaten
- 1 cup of canned pumpkin
- 1 teaspoon vanilla
- 1/2 cup milk chocolate chips
- Preheat oven to 350 degrees. Spray 9-inch loaf pan (I used a 9x5-inch loaf pan) with cooking spray.
- In a large bowl combine flour, sugar, baking soda, baking powder, cinnamon, and salt. Mix with a whisk.
- In small mixing bowl combine canola oil, eggs, pumpkin, and vanilla; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
- Divide the batter into 2 bowls. Melt 1/2 cup of chocolate chips in a microwave safe bowl for 30 second increments (mine tool about 45 seconds), let it cool slightly.
- Stir the melted chocolate into one of the bowls of batter.
- Alternate between spooning each color of batter into the pan. Put batter in middle of loaf pan, put the next color on top of the first one, etc. You should have layers of pumpkin batter and chocolate batter. Use a knife to swirl the batters together. Don't swirl too much or it will just mix the batter together.
- Bake at for 50-55 minutes or until a wooden pick inserted in center comes out clean. You may need to loosely cover with foil the last 10 minutes to prevent it from browning too much.
- Cool on a wire rack for 10-15 minutes; remove from pan.
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