It’s time for a little fall baking! Daughter was home for the weekend last week, and I asked her to bake something up (because, she likes to bake, and I like to eat! Ha!) We decided that it was definitely pumpkin bread season, and it’s never bad to add a little chocolate, too, right? So here is daughter’s Chocolate Swirl Pumpkin Bread recipe!
(Looking for more fall baking recipes? Click here!)
Chocolate Swirl Pumpkin Bread Recipe
Makes 2 loaves.
1 cup (two sticks) butter
2 cups sugar
1 tsp vanilla
1 15 oz can pumpkin
1 1/2 cup whole wheat flour
1 1/2 cup white flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp salt
1 tsp baking soda
1/2 cup semi-sweet chocolate chips
1 tsp butter
Preheat oven to 350 degrees.
In large bowl, cream butter and sugar together until pale and fluffy. Add eggs, and beat to combine. Add vanilla and pumpkin, beat until combined.
In separate bowl, add flour, cinnamon, nutmeg, ginger, salt and baking soda. Stir to combine. Add dry mixture to wet mixture and mix on low until combined.
In microwave safe bowl, add chocolate and 1 tsp butter. Microwave on medium power for 30 seconds. Stir. Continue microwaving on medium power for 30 second increments and stirring until chocolate is melted, about 2 minutes.
Grease two 8×4 inch loaf pans. Spoon a layer of batter into the bottom of one of the pans. Add half of the chocolate mixture and swirl gently with a knife. Cover with more pumpkin batter until pan in 3/4 full. Repeat in other pan.
Bake at 350 degrees for 55-75 minutes, until golden brown and a knife inserted in the center comes out clean.