Monday, November 28, 2016

Chocolate-Pumpkin Swirl Bread

I don't watch the Food Network or Cooking Channel much anymore; I pretty much stopped when they stopped putting chefs on and started filling it with reality tv and competitions. But every once in a while I'll watch shows like Brunch with Bobby, which is where I got this recipe. I made it to bring to work the few days we all had to work before Thanksgiving break. It was delicious! Bobby also makes a marmalade butter to go on this, but that didn't sound good to me. It was rich enough as is.

Chocolate-Pumpkin Swirl Bread
(Recipe from 

Butter or nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted and cooled

Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.

Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.

Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.

Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.

Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.

Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)

Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing.

No comments: