Chocolate Swirled Brown Sugar Pumpkin Loaf

Are you looking for something pumpkiny and delicious to bake? This Chocolate Swirled Brown Sugar Pumpkin Loaf is flavorful, moist and tender. The spices are not overwhelming, which lets the flavor of both the pumpkin and chocolate come through.

This pumpkin chocolate marble bread makes a delicious weekend treat. If you're a lover of pumpkin sweets, then combining chocolate and pumpkin in a baked good is something you must try.

How to Make it

This recipe is adapted from Canadian Living. Though I'm sure the original recipe for this loaf would have also been delicious, I wanted something simpler to bake. I also wanted to make sure that the taste of pumpkin came through and wasn't covered up with the strong flavour of candied ginger.

This quick bread is simple to make and doesn't take much preparation work. It's perfect when you need a simple dessert.

Ingredients Overview:

• All-purpose flour
• Baking powder and soda
• Ground cinnamon, ginger, cloves and nutmeg
• Salt
• Eggs
• Brown sugar
• Oil. You'll need a light tasting oil such as canola, vegetable or grapeseed oil.
• Pumpkin purée
• Vanilla extract
• Semi-sweet chocolate

Steps Overview:

1. Place a rack in the middle of your oven, preheat the oven and grease and flour one 9x5x3- inch loaf pan.
2. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda, cloves, nutmeg and salt. Whisk and set aside.
3. In a large bowl, whisk oil with brown sugar.
4. Whisk in the eggs, one at a time.
5. Add the pumpkin purée and vanilla and whisk well.
6. Add the dry ingredients into the pumpkin purée mixture and stir until incorporated.
7. Divide the batter in half.
8. Add the melted chocolate to one bowl of the pumpkin batter and stir until well combined.
9. Alternately drop spoonfuls of the chocolate and pumpkin batters into the loaf pan until you have used all of the batter.
10. To create the marbled effect, use a butter knife to gently swirl the batters.
11. Bake until a toothpick inserted into the loaf comes out clean, about 55 to 65 minutes.
12. Cool the bread in the pan on a rack for ten minutes and then turn it out unto a wire rack to cool completely.

This pumpkin and chocolate bread is moist and tender. It's perfectly sweetened and the spices are nicely balanced so you can still taste the pumpkin and chocolate in the bread.

Next time I make this pumpkin chocolate loaf cake I plan on adding some walnuts or even better these Maple Spiced Walnuts. They would make a great addition to this loaf and give it a nice little crunch.

Enjoy!

More Quick Breads

• Pumpkin Walnut Loaf
• Pear, Date and Walnut Loaf
• Lemon Zucchini Loaf
• Healthy Carrot Bread

Chocolate Swirled Brown Sugar Pumpkin Loaf

Author: Fida | Sweet and Savoury Pursuits

A perfectly sweetened moist, tender and flavourful chocolate and pumpkin loaf.

4.67 from 6 votes

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Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 305 kcal

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 ¼ teaspoon . baking powder
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp. baking soda
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 2 large eggs
• 1 cup packed brown sugar
• ½ cup light tasting oil
• 1 cup pumpkin purée
• 1 tsp. pure vanilla extract
• 115 grams semi-sweet chocolate melted and slightly cooled

Instructions

 

• With a rack in the middle of your oven, preheat the oven to 350°F.
• Grease and flour one 9x5x3- inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, cloves, nutmeg and salt, Set aside.
• In a large bowl, whisk oil with brown sugar.
• Whisk in eggs, 1 at a time.
• Add the pumpkin purée and vanilla and whisk well.
• Add the dry ingredients into the pumpkin purée mixture and stir until evenly incorporated.
• Divide the batter in half.
• Add the melted chocolate to one bowl of the pumpkin batter. Stir until well incorporated.
• Alternately drop spoonfuls of the chocolate and pumpkin batters into the loaf pan until you have used all of the batter.
• To create the marbled effect, use a butter knife to gently swirl the batters.
• Bake until a toothpick inserted into the loaf comes out clean, about 55 to 65 minutes.
• Cool in the pan on a rack for 10 minutes and then turn the loaf out unto the wire rack to cool completely.

Nutrition

Calories: 305kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 3gCholesterol: 27mgSodium: 114mgPotassium: 205mgFiber: 2gSugar: 22gVitamin A: 3220IUVitamin C: 0.8mgCalcium: 60mgIron: 2.2mg

Keyword Chocolate Swirled Brown Sugar Pumpkin Loaf, Pumpkin Bread, Pumpkin Loaf

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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