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Chocolate Pumpkin Swirl Loaf recipes

Chocolate Pumpkin Swirl Loaf recipes

This recipe crafts a delightful Chocolate Pumpkin Swirl Loaf, a perfect blend of moist pumpkin bread with rich chocolate ribbons. Infused with warm spices and hints of crystallized ginger, it offers a comforting and visually appealing treat, ideal for breakfast or a sweet snack.
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Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 people
Calories 4680.3 kcal

Equipment

  • 1 Loaf Pan
  • 2 Mixing Bowls
  • 1 Electric Mixer (or whisk)
  • 1 Measuring Cups and Spoons
  • 1 Microwave-Safe Bowl (for melting chocolate)

Ingredients
  

Main

  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each baking soda and ground ginger
  • 1/4 teaspoon each salt ground cloves and nutmeg
  • 3/4 cups dark chocolate chips
  • 1/3 cup crystallized ginger diced
  • 2/3 cups unsalted butter softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup Fresh Pumpkin Purée Instructions under method
  • 2 teaspoons vanilla
  • 115 g semisweet chocolate about 4 oz, melted and slightly cooled

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang.
  • In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, ground ginger, salt, ground cloves, and nutmeg. Stir in the dark chocolate chips and diced crystallized ginger.
  • In a separate large bowl, cream the softened unsalted butter and packed brown sugar with an electric mixer until light and fluffy.
  • Beat in the eggs one at a time until well combined, then stir in the vanilla extract.
  • Add the fresh pumpkin purée to the wet ingredients and mix until just incorporated.
  • Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • Melt the semisweet chocolate using a microwave or a double boiler, then let it cool slightly.
  • Pour about two-thirds of the batter into the prepared loaf pan. Drizzle half of the melted semisweet chocolate over the batter.
  • Top with the remaining batter, then drizzle the rest of the melted chocolate over the top. Use a knife or skewer to gently swirl the chocolate through the batter.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

1. Ensure butter is genuinely softened for proper creaming with the brown sugar, which is crucial for a tender crumb.2. When combining wet and dry ingredients, mix just until no streaks of flour remain to avoid developing gluten and making the loaf tough.3. For the swirl, do not overmix the chocolate; a few gentle passes with a knife will create the desired marbled effect.4. Allow the melted chocolate to cool slightly before swirling it into the batter to prevent it from sinking completely.5. Cool the loaf completely on a wire rack before slicing to ensure it sets properly and doesn't crumble.