Pumpkin Chocolate Swirl Bread

May 22, 2020
Created by Harmons
1 hour 30 minutes
Serves 4-6
  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup buttermilk
  • 2 tsp vanilla
  • 1 cup canned pumpkin
  • 3 oz dark chocolate, melted
  • 2 Tbsp unsweetened cocoa powder
  • 1 1/2 cups powdered milk
  • 2 Tbsp milk

Preheat oven to 350 degrees. Coat a 9″x5″ loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat parchment paper with nonstick cooking spray; set aside.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.

In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.

Add wet ingredients all at once to dry ingredients and whisk just until no lumps remain.

Divide batter in half. Add melted chocolate and cocoa powder to half of batter; stir to combine.

Add two batters to loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through batter. Bake for 55-65 minutes until a toothpick inserted near center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

In a small bowl stir together powdered sugar and milk. Spoon over cooled loaf.