Dark Chocolate Swirled Pumpkin Bread #PumpkinWeek2015 - Table For Seven
  • Dark Chocolate Swirled Pumpkin Bread #PumpkinWeek2015

    Oct 18th • Posted in Breads/Rolls

    Welcome to #PumpkinWeek2015 friends! 
    I’m so excited to join an amazing group of bloggers for the next week and share the great taste of the fall season; pumpkin!  
    Here is a run down of my fellow pumpkin lovers:
    Be sure to check out what these lovely ladies are sharing this week.  Also, if you would like to join us, just use the hash tag #PumpkinWeek2015 on Instagram and we will be sharing our favorites at the end of the week! 

    For my first pumpkin post this week, we are having some pumpkin bread.  Of course, it’s got to have some chocolate in it too. Cause, it’s just the right thing to do.  I also drizzled a powdered sugar glaze on top of it.  Perhaps, this could more of a cake, than, bread? Mmm..it’s shaped like bread, so, I’m going with bread.  A really sweet bread with frosting.
    Doesn’t matter really, right? The dark chocolate and pumpkin go perfect together and it’s delicious. After one bite, you will just be happy that you baked it.  The glaze is also, totally optional. It’s great with or without it. 
    It’s a great start to our pumpkin-palooza of post this week!

    {linking up}
    {linking up to Weekend Potluck}

    Dark Chocolate Swirled Pumpkin Bread

    by Table for Seven
    Prep Time: 00:25
    Cook Time: 00:60
    Ingredients (Serves: 6-8)
    • 1 3/4 cups flour
    • 1 tsp ground cinnamon
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 2 eggs
    • 1 tsp vanilla
    • 1 1/4 cups brown sugar
    • 1/2 cup (1 stick), unsalted butter, melted
    • 1/2 cup buttermilk
    • 1 cup pureed pumpkin
    • 1/2 cup dark chocolate chips


    • 1 1/2 cups powdered sugar
    • 2 TBSP milk
    Preheat oven to 350 degrees. Grease an 8-9 in loaf pan.
    In a bowl, add flour, cinnamon, baking powder, baking soda and salt. Whisk together, then, set aside.
    In a mixing bowl, beat eggs and sugar. Add in melted butter, buttermilk and vanilla. Mix in pumpkin and continue until fully combined.
    Remove 1 1/2 cups of pumpkin batter and pour into a separate mixing bowl. Add melted chocolate and cocoa powder this batter. Whisk until completely combined.
    Add both batters to prepared pan. Alternately between pumpkin and chocolate. Then, swirled batter with a butter knife.
    Bake for 50 minutes to 1 hour or until knife inserted comes out clean.
    Let loaf cool for 15 minutes before removing from pan.
    Once removed, let it cool completely before slicing.
    If desired, whisk together powdered sugar and milk for glaze. Adding in a more milk (just a tablespoon at a time) to reach desired consistency .
    Drizzle on bread before serving.

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