Chocolate Swirl Pumpkin Bread

My Favourite Breads

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_3392Since the pumpkin season began, I’ve been cooking the various pumpkins and squashes and adding pure pumpkin puree to almost everything I cook. Yesterday we had mashed potatoes and butternut squash, with some Coconut Beef Curry. It tasted really good and the colour was something to remember. I also realized I could spoon the left over pumpkin puree into an ice cube tray and freeze it. The cubes are great for making breakfast smoothies. Please share with me your favourite pumpkin recipe.

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_3390Today I am sharing a simple recipe for Chocolate Swirl Pumpkin Bread. The first time I made it, I added too much chocolate and it turned into a Chocolate Pumpkin Bread, instead. I was really disappointed. The trick is to use a little melted chocolate. About 2 ounces will do the trick. How is life in your end of the world? Our sun seems to have taken a few days leave so it’s not really a great time for blog photography but it’s great for posting. I wish you a pleasant day and a happy blogging.

  • Ingredients
  • 125g whole wheat flour
  • 125 all-purpose (plain) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons mixed spice (or pumpkin pie spice)
  • ¼ teaspoon salt
  • 180g (¾ cup) fully packed and pressed brown sugar
  • 60ml (¼ cup) vegetable oil
  • 2 eggs
  • 120ml (½ cup orange) juice
  • 1 tablespoon grated orange rind (zest)
  • 30ml (2 tablespoons) golden syrup
  • 1¼ cups canned pure pumpkin puree, without sugar or additives (do not use pie filling)
  • 50g (2oz) unsweetened chocolate 

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5328Please always assemble all ingredients before you start

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5332Preheat the oven to 350°F (175°C). Grease or spray a 9 x 5 inch loaf tin (pan), line the base with parchment and flour the sides. Melt the chocolate in a heatproof bowl over a water bath or place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside to cool slightly.

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5329Sift the flours, baking powder, baking soda, mixed spice and salt. Make a well in the centre.

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5331In a separate bowl, whisk together sugar, vegetable oil, eggs, orange juice, orange zest, golden syrup and pumpkin puree.

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5337Pour this mixture into the well

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5341and mix until just combined.

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5343Drizzle the melted chocolate evenly over the batter. Using a rubber spatula or metal spoon, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total. (Be careful not to fully incorporate the chocolate into the batter.)

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5346Spoon the mixture into the prepared tin (pan) and bake for 60-75 minutes until golden brown or until a skewer inserted in the middle, comes out clean. Leave in tin (pan) for about 5 minutes then transfer onto a wire rack to cool.

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_3395Slice and enjoy the cake

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5358It tasted very nice

Chocolate Swirl Pumpkin Bread myfavouritepastime.com_5356I hope it appeals to you, too

Chocolate Swirl Pumpkin Bread

Preparation time: 30 minutes; Baking time: 60-75 minutes; Makes: 10 slices

Ingredients

  • 125g whole wheat flour
  • 125 all-purpose (plain) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons mixed spice (or pumpkin pie spice)
  • ¼ teaspoon salt
  • 180g (¾ cup) fully packed and pressed brown sugar
  • 60ml (¼ cup) vegetable oil
  • 2 eggs
  • 120ml (½ cup orange) juice
  • 1 tablespoon grated orange rind (zest)
  • 30ml (2 tablespoons) golden syrup
  • 1¼ cups canned pure pumpkin puree, without sugar or additives (do not use pie filling)
  • 50g (2oz) unsweetened chocolate 

Instructions

  1. Preheat the oven to 350°F (175°C). Grease or spray a 9 x 5 inch loaf tin (pan), line the base with parchment and flour the sides. Melt the chocolate in a heatproof bowl over a water bath or place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside to cool slightly.
  2. Sift the flours, baking powder, baking soda, mixed spice and salt. Make a well in the centre.
  3. In another bowl, whisk together the sugar, vegetable oil, eggs, orange juice, orange zest, golden syrup and pumpkin puree. Pour this mixture into the well and mix until just combined.
  4. Drizzle the melted chocolate evenly over the batter. Using a rubber spatula or metal spoon, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total. (Be careful not to fully incorporate the chocolate into the batter.)
  5. Spoon the mixture into the prepared tin (pan) and bake for 60-75 minutes until golden brown or until a skewer inserted in the middle, comes out clean. Leave in tin (pan) for about 5 minutes then transfer onto a wire rack to cool.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the pumpkin cake at 350°F (175°C) for 65 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
  • I swirled in 100g of melted chocolate and it was way too much.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

62 thoughts

  1. It has been raining here (because it is rainy season) and I can picture myself eating this bread by the window, sipping from a cup of hot tea and simply enjoying the sound of raindrops. 🙂
    (My friend said I was desperately melancholy) L-O-L!!!

    Pumpkin bread is pretty popular here, but it is not as widely consumed as sweet-potato bread. I think I should use try this recipe using both pumpkin and sweet potato! 😀

    1. You know Hari, I am melancholy too! what a coincidence. Combination of pumpkin and sweet potato is excellent. Please give me a feedback! enjoy the weekend!
      Liz

  2. oh my gosh this looks amazing! haha baking can be so disappointing sometimes but then when it works out, even more rewarding! x x

  3. Looks fabulous! I love pumpkin season. We’ve been enjoying pumpkin muffins with cranberries, chocolate chips and pumpkin pie chips. Two of the boys were up at 4:30 this morning and snuck one each to eat in their room, crumbs as evidence and wrapper hidden under the bed! I have a pumpkin cocktail recipe I’ve been meaning to get posted too, hope to find time today. This afternoon is also pumpkin bread day, Ewan’s class is having a pumpkin tasting day tomorrow! LOVE LOVE LOVE Pumpkin! I love the swirl/marble in this bread.

    1. I can hear and feel you passion for pumpkin. I look forward to the pumpkin cocktail recipe. I love the idea of pumpkin bread day too. Ewan’s school always has really interesting and fun events. Our schools here are not so fun. Now waking up to snack at 4.30am is something!!! I wish you all the best
      Liz

    1. Did you manage to put an end to pumpkin craving? I had pumpkin pikelets for breakfast yesterday. I am planning a pumpkin smoothie for tomorrow’s breakfast. Have a lovely Sunday!
      Liz

  4. You always make such delicious sweet bread, Liz, and this one is no different. Pumpkin bread is good on its own but adding a chocolate swirl puts it over the top. Yum!

  5. Clever you! I love the way this looks – definitely brings out the swirl. I bet it tastes fantastic too. Isn’t pumpkin a versatile vegetable (or is it a fruit?) I’m thinking pumpkin pancakes with berry filling might just be a tasty addition to breakfast one morning. I love the idea of freezing left over pumpkin in ice cube trays. Just thaw out the amount you need (as in pumpkin pancakes!!) It’s west coast rainy here today, although it began sunny – very fickle our weatherman these days! You never know what he’s going to throw at you! Happy baking Liz!

    1. Hi Sandy,
      Pumpkin is a fruit botanically but a vegetable for all other purposes. I must say if pumpkin would grow in the stomach they would now because I’ve eaten so much. I look forward to reading “what Alice forgot”. I tend to read non-fiction books more…enjoy Sunday.
      Liz

  6. Yum! I love pumpkin bread and this one looks great with the chocolate in it. It’s starting to get cold here in New York, but we’ve had a few days of sunshine so I’m holding on to that! Sending some sun your way.

    1. Hey Lyn,
      Thanks so much for sending over some sunshine. How kind of you to share all the way from New York. I feel so much better now. I love pumpkin bread too. I’ve eaten loads and loads of them. I gotta stop now. Have a fantastic week!
      Liz

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