Quick breads are the best -- and this Pumpkin Chocolate Swirl Bread is at the top of my list as soon as fall hits with its moist pumpkin bread layered between sweet chocolate.
Course: Breakfast, Dessert
Keyword: fall breakfast, fall desserts, pumpkin cake bars, pumpkin chocolate bread
Servings: 8large slices
½cupunsalted butter (1 stick)melted
¼cupmilk (any kind)
¾cupcanned pumpkin puree(not pie filling!)
1teaspoonpure vanilla extract
3Tablespoonsunsweetened cocoa powder
Preheat oven to 350˚ F. Lightly grease or spray the sides and bottom of an 8.5x4-inch loaf pan. Line with parchment paper. Set aside.
Set aside ¼ cup of flour so you don't forget later. Then in a small bowl, whisk together ¾ cup of flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a medium bowl, whisk sugar, eggs, butter, milk, pumpkin, and vanilla extract until mixed. Gently fold the dry ingredients into the pumpkin mixture just until you can't see flour. Don't over mix.
Remove a heaping cup of the batter to the small bowl you just had the flour in. Add cocoa powder and mix until just combined. Add the lone ¼ cup of flour to the non-chocolate batter. Mix just until there is no more flour.
Start by putting half o the pumpkin mixture into the bottom of the pan. Spread out until all of the corners are covered in batter. Top that with all of the chocolate mixture, then end with the rest of the pumpkin mixture. Take a knife and do a couple of figure eights in the bottom of the pan so the two batters combine just a tad*.
Bake at 350 degrees F for 50 to 55 minutes or until a toothpick comes out clean when put into the center of the bread. Let the bread cool for 10 minutes before taking out of the pan onto a wire rack to cool completely.
*If you want there to be more swirl, instead of doing three layers of batter, alternate between scoops of batter instead.