The real beauty of this bread is hidden inside – alternating dark chocolate and bright pumpkin batters creates a beautiful swirled effect that is studded with chunks of dark chocolate. This indulgent treat makes a perfect baked gift or afternoon pick-me-up!
CHOCOLATE PUMPKIN SWIRL LOAF
This moist loaf features two favourite fall flavours – chocolate and pumpkin – swirled together to create the prettiest slices.
PREP TIME: 20 min BAKE TIME: 1 hr 10 min TOTAL TIME: 1 hr 45 min
YIELDS: 1 loaf SERVES: 12
2 c flour
1 ¼ tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp each salt, allspice, nutmeg
3/4 c dark chocolate chips/chunks
2/3 c butter, softened
1 c brown sugar, packed
1 c pumpkin puree
2 1/2 tsp vanilla
3/4 c cocoa powder
4 Tbsp butter, melted
Preheat oven to 350°; grease and lightly flour a 8 x 4-inch (1.5 L) loaf pan.
In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, allspice, and nutmeg. Stir in chocolate chips .
In a separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl. Combine
Remove half of the batter to separate bowl. Combine cocoa powder and melted butter to make a chocolate paste; fold chocolate paste into one of the bowls of batter until combined.
Alternately drop spoonfuls of light and dark batters into loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top.
Bake until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 10-15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Make-Ahead: This loaf is ideal for making ahead of time – wrap well and leave at room temperature for up to 7 days. It is actually better to allow baked goods containing chocolate to sit a day to further enhance the chocolate flavour!