Deliciously moist pumpkin mixed with rich dark chocolate to create this sweet Fall-inspired treat.
Pumpkin Chocolate Swirl Bread
Prep Time: 15 minutes
Serves: 8 People
1¾ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1¼ cups canned unsweetened pumpkin puree
¾ cup vegetable oil
½ cup sugar
½ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 ounces (about ⅔ cup roughly chopped) Divine 55% Baking Bar, melted
2 tablespoons of Divine cocoa powder
2 ounces (about ⅓ cup) Divine 55% Baking Bar, roughly chopped
Preheat oven to 350℉. Spray a 9x5” loaf pan with cooking spray.
In a large bowl whisk to combine flour, spices, baking powder, baking soda, and salt.
In a medium bowl whisk to combine pumpkin, oil, sugar, brown sugar, eggs, and vanilla. Fold dry ingredients into pumpkin mixture just until combined.
Divide batter between 2 bowls. Fold melted chocolate and cocoa powder into ½ the batter until combined, then fold in chopped chocolate.
Add the 2 batters to the loaf pan in alternating spoonfuls. Use a knife to swirl batter.
Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in pan for 20 minutes, then turn out onto a rack to cool completely.