I’ve been thinking about this chocolate pumpkin swirl bread for quite some time now, but thanks to our overzealousness at the apple orchard last month, I haven’t been able to bring myself to bake anything that doesn’t involve apples. Last Friday, I baked a cranberry apple crisp (post forthcoming!) and so, with my apple obligation for the day thus fulfilled, I could finally turn my attention to chocolate and pumpkin.
My first attempt yielded bread that was decent but a tad dry and not very remarkable. For the second version, I substituted oil for some of the margarine and chocolate pudding mix for the cocoa powder, which resulted in bread that I can only describe as “luscious.”
This chocolate pumpkin swirl bread has a luxuriously moist crumb and a festive pairing of flavors – it’s a lovely accompaniment for a cup of tea or coffee in the morning, but it will also make a welcome addition to a Thanksgiving dessert spread.
Speaking of which…what’s on your Thanksgiving dessert menu?
- 1/2 cup margarine or shortening
- 1 3/4 cups sugar
- 1/3 cup vegetable oil
- 2 eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2/3 cup water
- 1 cup pumpkin
- 1 small chocolate pudding mix (see note)
- 1/4 cup water
- Preheat the oven to 350 degrees. Grease and flour 4 mini loaf pans and set aside.
- Cream together the margarine and sugar until fluffy. Stir in the oil and mix until smooth. Add in the eggs, one at a time, beating in between eggs.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients mixture and 2/3 cup water to the margarine/sugar mixture and mix until smooth.
- Divide the batter in half. Stir the pumpkin into one half. Stir the powdered chocolate pudding mix and an additional 1/4 cup water to the other half.
- Layer the batter in the mini loaf pans: divide approximately 2/3 of the pumpkin batter into the bottoms of the pans, then add approximately 2/3 of the chocolate batter on top. Repeat with the remaining batters. Use a toothpick or a butter knife to gently swirl the batters together.
- Bake for 40-45 minutes or until an inserted toothpick comes out clean. Let cool in the pans for 15 minutes, then turn the loaves out onto a wire rack.
- Makes 4 mini loaves (about 8 servings each).
- I use Hershey’s special dark chocolate pudding, which comes in packages of 3.56 ounces. I have not tried the recipe with other brands, but I imagine that it will be fine with 3.9 ounce packages as well.