Swirled Pumpkin Loaf Infused with Chocolate
Recipe Remix: Chocolate-Swirl Pumpkin Loaf
Want to add a little indulgence to your pumpkin bread? This chocolate-swirl version is the answer. Here's how to bake this delicious loaf that pairs perfectly with a scoop of cinnamon ice cream.
Yield: 1 (9-inch) loafDifficulty: EasyTotal Time: About 2 hours
Ingredients
- 3 oz semisweet chocolate, coarsely chopped
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp freshly grated nutmeg
- ½ tsp fine salt
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pie filling)
- 1 tsp vanilla extract
Enrichment:
This recipe brings the classic pumpkin bread to a new level with a gooey chocolate swirl, creating an irresistible treat for the fall season.
Instructions
- Heat the oven to 350°F and line a 9-by-5-inch loaf pan with parchment paper or grease it with butter.
- Melt the chocolate in a microwave-safe bowl or on a double boiler. Once melted, set it aside.
- Combine flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat sugar and oil until well combined.
- Beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Drizzle the melted chocolate over the batter and fold in gently with a rubber spatula, swirling the chocolate throughout the batter without overmixing.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve the pumpkin loaf as is, or warm it up and add a scoop of cinnamon ice cream for an extra special dessert.
- The chocolate-swirl pumpkin loaf recipe, found at aussiedlerbote, offers a delightful twist on traditional pumpkin bread by incorporating a gooey chocolate swirl, heightening its appeal during the fall season.
- The enticing Instructions section of the recipe advises heating the oven to 350°F, melting semisweet chocolate, preparing dry and wet ingredients, folding the chocolate into the batter, and swirling it gently, to achieve the perfect semisweet chocolate swirl within the loaf.
- Once the Chocolate-Swirl Pumpkin Loaf has baked, cooled, and been served, it provides an exquisite pairing with a scoop of cinnamon ice cream, making it an ideal dessert for those seeking a nutritious, yet indulgent treat.
