Chocolate Pumpkin Swirl Loaf
Chocolate and pumpkin come together in this easy-to make-loaf. Half of the pumpkin batter is left as is and the rest is combined with melted chocolate to create a beautiful marbled loaf dotted with milk chocolate chips and pumpkin seeds for extra flavour and texture. It’ll be hard to just eat one slice.
Hey everyone! How’s it goin’? How was your weekend? The weather is getting a little cooler around here, the days are getting shorter and there’s a lot more low-n-slow comfort-ey foods being made. I’m talking risotto, pasta and bread (certainly not all at once ’cause mama wouldn’t fit into her pants 😀 ) I love all kinds of food and each season has it’s own little gems and styles of food prep. I got to thinking the other day, what’s the one thing that I eat that I know I shouldn’t, but just can’t (or refuse) to give up? One of my loves is Cheez Whiz? Yes, you read that right. Cheez Whiz. Please remember, this is a judgement free zone 😉
I remember as a kid, when there was a new jar opened up and the lid was removed, there was this glorious orange glow that beamed out; there was little air bubbles on top (I guess from when that magic was poured into the container from the factory, lol). My brother and I would have a friendly little argument on who would be the first one to get those bubbles. Oh, good times. Now, my brother doesn’t care for Cheez Whiz, but I still love the stuff. Now, don’t get me wrong, I only eat it sporatically & my tastes have fancified greatly since I was a kid; I adore all kinds of real cheese…I’m talking blue, parm and everything in between<—oh, and the more pungent the better, but I’ll always have a sweet spot in my heart for that Cheez Whiz ❤️ There’s nothing like Cheez Whiz smeared on some homemade bread straight from the oven and hot chocolate…….seriously, try it!
So, what do you eat that you know you probably shouldn’t, but just will not give up?
Anywho, onto this Chocolate Pumpkin Swirl Loaf, shall we?
Calling this a Chocolate Pumpkin Swirl Loaf a ‘loaf’ means that it is so much more acceptable to eat for breakfast. I mean, if this was called ‘cake’ you’d probably think twice about munching down some for breakfast with your morning coffee, am I right? But ‘loaf’, well, it’s only a loaf, just as well call it bread 🙂 And bread can’t be wrong for breakfast, can it? Certainly not!
This recipe for Chocolate Pumpkin Swirl Loaf is slightly adapted from Canadian Living. The original recipe uses crystalized ginger (I used pumpkin seeds & they add a lovely texture), dark chocolate chips are used instead of milk chocolate and I used just a kiss more nutmeg in my adaptation. I think it turned out wonderfully, but I may be a little biased 😉
I may not exactly have the ‘swirl’ action in this loaf, but it’s pretty darn tasty!! You have the best of both worlds here with half the batter being pumpkin and half a chocolate/pumpkin combo.
I have certainly made my fair share of pumpkin loaves or breads, but I’m gonna tell you, this one is at the top of the list?! So much flavour here and it is just so moist and chocolatey. Plus, I just love the pumpkin seeds in there for texture. It’s my new go-to pumpkin bread and I’m sure it’ll be yours too.
Until next time, take care and chit chat again soon 🙂
Chocolate Pumpkin Swirl Loaf
- 2 cups all purpose flour
- 1.25 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1 cup milk chocolate chips
- 2/3 cup unsalted butter
- 1/2 cup pumpkin seeds
- 1 cup packed brown sugar
- 2 eggs -I used extra large
- 1 cup pure pumpkin puree
- 2 tsp vanilla extract
- 4 oz semi-sweet chocolate -melted and cooled slightly
- Pam Baking spray -to grease pan
- Prepare standard size loaf pan (8x4 inch). Grease with Pam and line with parchment paper. Preheat oven to 350 F.
- In a bowl combine flour, baking powder, cinnamon, baking soda, ginger, salt, cloves and nutmeg. Add chocolate chips and pumpkin seeds and stir to combine.
- In stand mixer, beat butter with brown sugar until fluffy. One at a time, add eggs. Then, add pumpkin and vanilla and mix until combined (may look separated a bit and that's ok). Slowly add flour mixture a mix until just combined.
- Remove half of the batter to a bowl and fold in melted semi-sweet chocolate.
- Alternating with a spoonful of each batter at a time, add batters to loaf pan. Using skewer or knife, gently swirl light and dark batter and then smooth with off set spatula or spoon. Bake for about 70 minutes until skewer comes out clean. Let cool in pan for 15 minutes and then remove and let cool completely on rack.