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This recipe is sponsored by Bob’s Red Mill
Chocolate swirl pumpkin bread is the sweet and savory breakfast/dessert treat you need in your bag of tricks. I built upon my Nana’s very old pumpkin bread recipe and layered in swirls of chocolate ganache and chocolate chips. It’s your classic fall-inspired/Halloween pumpkin bread with a nice touch of chocolate that will leave you coming back for more.
I love this recipe because it’s so simple. I tend to get a little overwhelmed when it comes to baking, so simplicity is key. My chocolate pumpkin bread doesn’t require any advanced baking skills, complicated steps, or electric mixers. I was able to easily knock it out on my first attempt, and so will you.
This recipe comes to life thanks to Bob’s Red Mill All-Purpose Flour—it’s unbleached, unbromated, enriched baking flour milled from the highest quality North American wheat.
I love baking with high-quality ingredients, so some PB brownies were a no-brainer. You can also make very similar chocolate peanut butter bars gluten-free. Can’t forget my love of cast iron – everyone will enjoy a fantastic skillet cookie.
Table of Contents
Chocolate Ganache
My ganache is made with almost equal parts heavy cream and chocolate chips. A little heavier on the chips makes the ganache just thick enough to be rich but still easily pourable.
Ganache is really easy to make as all you need to do is bring cream to a quick simmer (not boil), remove from the heat, and immediately stir in chocolate chips until they’re fully melted and smooth. The recipe yields about 1 cup of ganache.
Layering the Chocolate Swirl
This recipe consists of layers of ganache and whole chocolate chips. If you’d rather mix the chocolate chips directly into the batter that works, too. My approach consists of splitting the batter into rough thirds and drizzling a 1/4 cup of ganache between each layer. The third and final layer consists of a drizzle of ganache and a sprinkle of chocolate chips—a flavorful photo finish that hints at what’s inside.
The layers are as follows:
- Batter, ganache, chocolate chips
- Batter, ganache, chocolate chips
- Batter, ganache, chocolate chips
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Chocolate Swirl Pumpkin Bread Recipe
Ingredients
Chocolate ganache
- 1/2 cup heavy cream or whipping cream
- 2/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Combine sugar, pumpkin, oil, milk, and eggs in a bowl. Whisk until incorporated.
- Add flour, baking soda, cinnamon, nutmeg, and salt to the same bowl. Whisk together until smooth and free of any lumps.
- For the ganache: In a small saucepan on medium-high heat, bring cream to a slight simmer and immediately remove from the heat. Do not boil. Add the chocolate chips and stir until fully mixed in and completely smooth.
- Pour 1/3 of the batter into a greased 9×5 loaf pan. Drizzle with 1/4 cup ganache and a sprinkle of chocolate chips. Repeat 2 more times.
- Bake for 55-60 min or until toothpick inserted comes out clean. Let cool and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
