Pumpkin Chocolate Bread
This moist and delicious swirled pumpkin bread will be your new fall go-to. The chocolate brings such a rich, decadence that will keep you running back to the kitchen to slice off another piece until it's all gone.
- 15 ounces pumpkin puree (1 can)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon clove
- 1/2 teaspoon all apice
- 3 tablespoons cocoa powder
Preheat oven to 350 degrees, and grease and flour an 8x4 or 9x5 loaf pan.
In a large mixing bowl, mix together pumpkin puree, eggs, oil, milk, and sugar until all ingredients are well combined.
In a separate bowl, combine flour, baking soda, salt cinnamon, nutmeg, cloves, ginger, and allspice.
Gradually add dry ingredients to wet ingredients until just combined.
Divide the batter in half. Fold cocoa powder into one-half of the batter until incorporated.
In your loaf pan, scoop one spoon of each batter into the pan, alternating as you go to create the swirl of flavors.
Bake in a preheated oven for about 45 minutes to an hour or until a toothpick inserted in the center comes out mostly clean.
- This recipe makes one 2lb loaf pan or 4 mini disposable loaf pans for sharing.
