Pumpkin Chocolate Swirl Bread
Take pumpkin bread to the next level by swirling in chocolate layers and drizzling on a cream cheese icing.
Recipe - Downers Grove, IL
Pumpkin Chocolate Swirl Bread
Prep Time30 Minutes
Servings10
Cook Time60 Minutes
Ingredients
Non-stick cooking spray
1 3/4 cups all-purpose flour
1 Tbsp. pumpkin pie spice, plus more for garnish
1 tsp. Fresh Thyme baking powder
1/2 tsp. Fresh Thyme baking soda
1/2 tsp. Fresh Thyme fine sea salt
1/2 cup unsalted butter, room temperature
1 1/4 cups sugar
2 Fresh Thyme large eggs, room temperature
1 Tbsp. vanilla extract
1/2 cup buttermilk
1 cup Fresh Thyme solid-pack pumpkin
1/3 cup bittersweet chocolate chips, melted
2 Tbsp. unsweetened baking cocoa
1 recipe Cream Cheese Glaze
Directions
- Preheat oven to 350°F. Coat a 9x5x3-in. loaf pan with cooking spray and line with parchment paper; set aside.
- In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, combine butter and sugar. Beat with an electric mixer on medium until light and fluffy. Add eggs, one at a time, and vanilla, beating well.
- Alternately add flour mixture and buttermilk to egg mixture, beginning and ending with flour mixture, and beating on low just until combined. Fold in pumpkin.
- Divide batter in half; add melted chocolate and cocoa to one portion. Spoon half of pumpkin batter into prepared loaf pan. Top with half of chocolate-pumpkin batter. Repeat layers. Using a knife, swirl the batters running the knife from one end of the loaf to another.
- Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
- Prepare Cream Cheese Glaze. Drizzle on top of bread. If desired, sprinkle with pumpkin pie spice.
- Cream Cheese Glaze: In a medium bowl, beat 2 Tbsp. softened cream cheese with an electric mixer on medium until smooth. Beat in 1/2 cup powdered sugar until smooth. Add 1 tsp. milk and 1/4 tsp. vanilla extract; beat until smooth. Gradually add more milk, if needed, to make drizzling consistency.
Nutritional Information
Each serving contains: 356 calories, 14 g fat, 8 g saturated fat, 0 g trans fat, 65 mg cholesterol, 252 mg sodium, 55 g carbohydrates, 2 g fiber, 35 g sugar, 5 g protein. Daily values: 84% vitamin A, 1% vitamin C, 5% calcium, 12% iron.
30 minutes
Prep Time
60 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
Sale
$3.99 was $5.99$0.80/fl oz
Fresh Thyme Enriched Unbleached All Purpose Flour - 5 Pound
$3.19$0.64/lb
Not Available
Rumford Baking Powder - 8.1 Ounce
$3.99$0.49/oz
Fresh Thyme Pure Baking Soda - 16 Ounce
$0.99$0.06/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
Not Available
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
Fresh Thyme Organic Vanilla Extract - 4 Ounce
$15.99$4.00/oz
Not Available
Not Available
Not Available
Hershey's Natural Unsweetened Cocoa - 8 Ounce
$5.49$0.69/oz
Not Available
Nutritional Information
Each serving contains: 356 calories, 14 g fat, 8 g saturated fat, 0 g trans fat, 65 mg cholesterol, 252 mg sodium, 55 g carbohydrates, 2 g fiber, 35 g sugar, 5 g protein. Daily values: 84% vitamin A, 1% vitamin C, 5% calcium, 12% iron.
Directions
- Preheat oven to 350°F. Coat a 9x5x3-in. loaf pan with cooking spray and line with parchment paper; set aside.
- In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, combine butter and sugar. Beat with an electric mixer on medium until light and fluffy. Add eggs, one at a time, and vanilla, beating well.
- Alternately add flour mixture and buttermilk to egg mixture, beginning and ending with flour mixture, and beating on low just until combined. Fold in pumpkin.
- Divide batter in half; add melted chocolate and cocoa to one portion. Spoon half of pumpkin batter into prepared loaf pan. Top with half of chocolate-pumpkin batter. Repeat layers. Using a knife, swirl the batters running the knife from one end of the loaf to another.
- Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
- Prepare Cream Cheese Glaze. Drizzle on top of bread. If desired, sprinkle with pumpkin pie spice.
- Cream Cheese Glaze: In a medium bowl, beat 2 Tbsp. softened cream cheese with an electric mixer on medium until smooth. Beat in 1/2 cup powdered sugar until smooth. Add 1 tsp. milk and 1/4 tsp. vanilla extract; beat until smooth. Gradually add more milk, if needed, to make drizzling consistency.