Chocolate Swirl Pumpkin Bread Recipe

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.

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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• Skillet pumpkin pie
• Skillet apple crisp
• No-churn cinnamon ice cream

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