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.
Chocolate and pumpkin! YUMMM!
I agree, it’s a great combo! Thanks 🙂
Arielle Tan says
It looks so good!
Thank you, and thanks for stopping by 🙂
I love chocolate and pumpkin. I’m thinking of doing a chocolate and pumpkin pie this Thanksgiving 😉
Ooh, that sounds delicious!
Heather @ Sweet Precision says
Two of my favorite ingredients! Sounds absolutely delicious 🙂
Why thank you! Two of my favorites as well.
Jennifer @ Show Me the Yummy says
It’s so pretty!! 🙂
Thanks! It didn’t swirl as elegantly as I’d hoped, but I like how it looks regardless 🙂
Lu @ Super Nummy Yo! says
Love that slice with a bite taken out!
I just couldn’t resist! It’s hard being in such close proximity to photograph delicious smelling food, you know?!
Il looks yummy! Chocolate and pumpkin, what a combo!
Definitely a great flavor pairing 🙂 Thanks!
Rachael | Spache the Spatula says
Holy heck, this looks so moist and delicious!
Haha yes, it really is! A total 180 from my lackluster first attempt.
pumpkin and chocolate! combination domination!
Well said! Thanks!
i love chocolate and pumpkin. yum!
A classic combo 🙂 Thanks!
Chris @ Shared Appetite says
This is one killer-looking loaf of bread! Perfect addition to the Thanksgiving table 🙂
Thanks so much! I hope I still have some left by the time Thanksgiving arrives :p
HomeSweetJones (@HomeSweetJones) says
Pumpkin bread is my all time favorite pumpkin dish. I’ve never tried it with chocolate but judging by the comments here, it’s high time I put them together.
Pumpkin bread/muffins is probably my favorite pumpkin recipe too. I knew some people really like chocolate chips in pumpkin bread, so I decided to take it a step further. Let me know how it goes if you try it!