I am such a sucker for the changing weather and all things pumpkin. Not a big pumpkin spice latte gal, but bake it in muffins, cake and breads I begin to drool. Opening my first can of pumpkin this year and I was inspired to make this Chocolate Pumpkin Bread that is sure to please the masses.
My kids usually love chocolate chips in their pumpkin bread, so I thought I would mix things up and create a chocolate swirl for flavor and for looks.
You can vary the amount of chocolate swirl based on your preferences. Be sure to check out our other quick bread recipes like: Zucchini Apple Quick Bread Recipe, Quick Buttermilk Zucchini Bread Recipe and Ultimate Chocolate Banana Bread Recipe.
Chocolate Pumpkin Bread Recipe
I just love what cooked pumpkin does to any batter. Canned is so easy and they even sell organic if you prefer.
This recipe makes two loaves of chocolate pumpkin bread. I took out about 2 cups of batter and added the cocoa powder to change it’s flavor and color.
HOW TO MAKE A LAYERED QUICK BREAD
Simply layer your chocolate layer over half of your pumpkin batter. You can carefully smooth the chocolate layer or swirl it into the batter. This is really your recipe.
Top with the remaining pumpkin batter and cook until a toothpick comes out clean.
I love how there was a little crack on top of the chocolate pumpkin bread and the chocolate came thru. Some might say that it was a baking error, I love it.
What are you waiting for, pumpkin bread that the kids will love after school or for breakfast. I froze one loaf of this yummy chocolate pumpkin bread to use at a later time. Quick breads freeze so nicely. Just take it out the night before to defrost.
What is your favorite way to use canned pumpkin?
Chocolate Pumpkin Quick Bread
Moist and Marbled Chocolate Pumpkin Quick Bread
Ingredients
- 1/2 cup shortening or butter
- 1 cup sugar
- 3/4 cup plain apple sauce
- 4 eggs
- 3 tsp vanilla
- 1 15 oz can of pumpkin
- 3 1/3 cup AP flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp salt
- 1 tsp nutmeg
- 2/3 cup of water
- 1/4 cup cocoa powder
Instructions
- Preheat oven to 350°F. Grease two 8- by 4 or 9x5 -inch loaf pans
- Cream sugar, shortening and applesauce together. Beat in eggs one at a time, then add vanilla. Stir in pumpkin until combined. In a separate bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients and water alternatively to pumpkin batter, and then mix until completely combined.
- Spoon 2 cups batter into each pan. Spoon 2 cups batter into measuring cup and reserve.
- Whisk cocoa into remaining batter and spoon into pan. Either carefully spread the chocolate out our swirl with a knife. Then spoon reserved pumpkin batter over the top.
- Bake until top is just set and skewer inserted into the center comes out clean. About 45 minutes. Let cool in pan 45 minutes, then transfer to wire rack to cool completely.
Nutrition Information
Yield 16 Serving Size 1 sliceAmount Per Serving Calories 247Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 52mgSodium 400mgCarbohydrates 37gFiber 2gSugar 15gProtein 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
I love Pumpkin anything but it’s especially delish with chocolate! I make a similar bread and it always tastes so good for breakfast.
This combination of chocolate and pumpkin is such a great one!!!
I love the look of the chocolate peeking through too! This sounds like a great recipe and I love that they freeze well too…not that there’d be any left to freeze?! lol
Ooh, I know I’d like this bread! It sounds delicious and it actually looks pretty as well.
Oh My yes please. I am loving this combo of chocolate and pumpkin. I am so making this tonight.