Pumpkin Chocolate Swirl BreadPumpkin Chocolate Swirl Bread
Pumpkin Chocolate Swirl Bread
Pumpkin Chocolate Swirl Bread
Take pumpkin bread to the next level by swirling in chocolate layers and drizzling on a cream cheese icing.
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Recipe - Downers Grove, IL
Pumpkin Chocolate Swirl Bread.jpg
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
  1. Preheat oven to 350°F. Coat a 9x5x3-in. loaf pan with cooking spray and line with parchment paper; set aside.
  2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Cream Cheese Glaze. Drizzle on top of bread. If desired, sprinkle with pumpkin pie spice.
  8. 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
Non-stick cooking spray
Fresh Thyme Avocado Cooking Oil Spray
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
1 3/4 cups all-purpose flour
Fresh Thyme Enriched Unbleached All Purpose Flour
Fresh Thyme Enriched Unbleached All Purpose Flour - 5 Pound
$3.19$0.64/lb
1 Tbsp. pumpkin pie spice, plus more for garnish
Not Available
1 tsp. Fresh Thyme baking powder
Rumford Baking Powder
Rumford Baking Powder - 8.1 Ounce
$3.99$0.49/oz
1/2 tsp. Fresh Thyme baking soda
Fresh Thyme Pure Baking Soda
Fresh Thyme Pure Baking Soda - 16 Ounce
$0.99$0.06/oz
1/2 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
1/2 cup unsalted butter, room temperature
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
1 1/4 cups sugar
Not Available
2 Fresh Thyme large eggs, room temperature
Fresh Thyme Cage Free Large Grade A Brown Eggs
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
1 Tbsp. vanilla extract
Not Available
1/2 cup buttermilk
Not Available
1 cup Fresh Thyme solid-pack pumpkin
Not Available
1/3 cup bittersweet chocolate chips, melted
Not Available
2 Tbsp. unsweetened baking cocoa
Hershey's Natural Unsweetened Cocoa
Hershey's Natural Unsweetened Cocoa - 8 Ounce
$5.49$0.69/oz
1 recipe Cream Cheese Glaze
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

  1. Preheat oven to 350°F. Coat a 9x5x3-in. loaf pan with cooking spray and line with parchment paper; set aside.
  2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Cream Cheese Glaze. Drizzle on top of bread. If desired, sprinkle with pumpkin pie spice.
  8. 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.