If I had to pick a favourite season, it would be fall. The colour palette, produce, aesthetic, and cozy vibe of fall is what makes me love it so much. The weather’s still warm enough that I can wear skirts, but just chilly enough that I can start breaking out my fluffy sweaters. And the scenery is so beautiful as well– the brightly coloured leaves are what complete fall. Sadly, here where I live in Calgary, we only get about two months of fall before being thrown into winter for six months. Staring out my window and only seeing cold, grey, snow-covered trees has made me long for fall to come again. To help cure these blues, I decided to bake something fall-themed. Enter this pumpkin chocolate swirl bread. Not only is it delicious, but it will have your kitchen feeling warm and cozy, and transport you temporarily back to fall.
This pumpkin chocolate swirl bread is incredibly moist, fluffy, and filled with warm spices. It is made by layering a chocolate batter and pumpkin batter and then swirling it to create that marble effect. It sounds hard and complicated, but trust me– it is so simple. It only takes 30 minutes to prepare, and then 45 minutes of hands-free oven time. This bread is also naturally sweetened with honey and does not contain any refined sugar. I don’t mind baking with refined sugar every once in a while, but today I felt like using honey to sweeten this bread. I love using honey because it adds moistness and a deeper taste that sugar just can’t imitate.
- 1 cup pumpkin puree
- 2 eggs, at room temperature
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/4 cup coconut oil, melted and cooled
- 1 1/2 cups all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
You will first start by preheating your oven to 350 degrees. Then, continue by mixing your dry ingredients and wet ingredients (except the coconut oil) in two separate bowls.
Then, you will gently stir the dry mixture into the wet. Be careful not to over-mix though, for then your bread can turn out gummy. Next, stir in your coconut oil.
Divide your batter into two, and mix cocoa powder into one bowl. Gently fold in half the chocolate chips into the chocolate batter.
Line a 8 by 4 inch loaf pan with parchment paper. Pour half the pumpkin batter, followed by half the chocolate batter. Then, pour in the remaining half of the pumpkin batter, followed by the other half of the chocolate batter. Taking a toothpick, gently swirl the batters together, to create the marble effect. Be careful not to over-swirl, because that can cause your batters to just mix together. Top with remaining chocolate chips. Transfer to oven, and bake for 45-55 minutes, or until a toothpick comes out clean when inserted.
I hope you enjoy this recipe, and let me know in the comments if you did!
Leave a Reply