Yes, I know, it is the season of all things pumpkin and you need another pumpkin recipe like you need a hole in your head. But, let me tell you something. My mom’s pumpkin bread is soft yummy deliciousness at its best. I brought two loaves of this bread to my in-laws for the holidays last year and they were both gone in the span of 24 hours, both!
Mom has always baked them in cleaned out coffee tins and I will always remember her wavy-sided pumpkin bread fondly. But, this household only uses coffee that comes in bags, so I adjusted the recipe a bit for loaf pans.
And then, there’s chocolate. If you’re like me, then adding chocolate to most dessert-y things is a no-brainer. So, when I saw this recipe for pumpkin chocolate swirl bread I had to try it. And I’m SO glad I did. The bites of rich chocolatey pumpkin were oh so yummy I just wanted to keep eating piece after piece.
Pure pumpkin, or chocolatey pumpkin? Only you can decide…
- 1 3/4 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. ground clove
- 1 1/2 cups sugar
- 2 eggs
- 1/3 cup water (or liquid from the pumpkin)
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1. Preheat oven to 350 degrees.
- 2. Mix dry ingredients in a large bowl.
- 3. Add water and beaten eggs and mix. Add pumpkin and mix. Then, add oil and mix (the oil looks like it will not sink in but keep stirring).
- 4. Spoon batter into a greased loaf pan. Bake for one hour or until toothpick inserted into the middle comes out clean. Let sit 1/2 hour before removing the bread from the pan.
- 1 3/4 cup granulated sugar
- 3/4 cup canola oil
- 2 eggs
- 1 1/2 cups (12 ounces) pumpkin puree
- 1/4 tsp. salt
- 2 cups all-purpose flour
- 1/2 plus a 1/8 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground clove
- 3 Tbs. cocoa powder
- 2 Tbs. milk
- 1. Preheat oven to 350°F. Line an 9x5 loaf pan with parchment paper, allowing the edges of the paper to overhang.
- 2. Mix sugar, oil, pumpkin, eggs, pumpkin, and salt in a large bowl until combined.
- 3. Add flour, baking soda, cinnamon, nutmeg, and clove to the batter, and mix until combined.
- 4. Spoon 2 cups batter into the loaf pan. Spoon 1 cup batter into measuring cup and reserve.
- 5. Mix cocoa and milk into the batter remaining in the bowl. Spoon this batter into the loaf pan and swirl the batter a few times so it is mixed a bit but not fully incorporated. This gives it the swirl look. Spoon the reserved cup of pumpkin batter over the top and swirl this as well.
- 6. Bake 60 - 75 minutes or until toothpick inserted into the center comes out clean. Cool the bread in pan for 45 minutes, then transfer to wire rack to cool completely.