This easy recipe for One Bowl Chocolate Swirl Pumpkin Bread is filled with warm Fall spices and pumpkin flavor,
plus a surprise swirl of milk chocolate!
It's finally feeling like Fall in Michigan. The nights are cool and the days have been hovering around 70 degrees or so. I can see the leaves starting to change just slightly. This is definitely my favorite time of the year. As much as I love summer, I love so many things about Fall. Wearing jeans and boots, taking scenic drives, football, and pumpkin. The time has finally come where I can make pumpkin everything!
Take this One Bowl Chocolate Swirl Pumpkin Bread for example. It's soft and tender and full of pumpkin flavor, plus there's a swirl of milk chocolate inside. Easy to make, only one bowl needed, and perfect to kick off the Fall season.
This bread makes a great breakfast served with a glass of milk for the kiddos, and of course with a cup of coffee for mom and dad. It's equally as stunning, and delicious, for dessert!
One Bowl Chocolate Swirl Pumpkin Bread
Author: Sarah Bates | The Chef Next Door
Makes 1 loaf
Ingredients:
4 ounces milk chocolate
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray; set aside.
Add the chocolate to a small microwave-safe bowl and microwave in 25-second intervals, stirring in between, until melted and smooth.
In a large bowl, whisk together the sugar and oil until well combined and pale in color. Add the eggs, one at a time, beating well after each addition. Add the pumpkin and vanilla and whisk until smooth.
Add all of the dry ingredients to the bowl and mix just until combine. Pour the melted chocolate evenly over the batter. Using a knife, carefully swirl the chocolate into the batter.
Pour the batter into the prepared pan and spread it evenly. Bake until the bread is browned on top and a cake tester inserted into the center of the bread comes out clean, about 60 to 65 minutes.
Remove the pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes. Carefully remove the bread from the pan and let it continue cooling on the wire rack for about 30 minutes more before slicing and serving.
Leftovers can be wrapped tightly in plastic wrap and will last up to 5 days.
Bon Appétit!
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