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 9×5 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.
One response to “Mom’s pumpkin bread plus a bonus recipe (with chocolate!)”
If we were to be true to tradition, the pumpkin bread recipe would be baked in empty coffee tins. That way, the bread comes out with ridges and a unique design. To make this work, make sure you grease and flour the tins (I usually make enough for 3 tins) as well as use another tin full of water in the oven to keep the moisture. Happy baking!