Go Back
No ratings yet

Chocolate Swirled Pumpkin Bread with Spiced Streusel

Print Recipe Pin Recipe

Ingredients
 

For Bread

  • 1 3/4 cup unbleached all-purpose flour
  • 1 1/2 teaspoons Provenzano's Market pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin
  • 4 oz dark chocolate, melted and cooled
  • 2 tablespoons unsweetened cocoa powder

For the streusel

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon Provenzano's Market pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

Equipment

2 medium loaf pans

Instructions
 

  • Preheat oven to 350 degrees
  • Spray the loaf pans with cooking spray; cut a piece of parchment paper to fit the bottom of the loaf pan and place in the bottom, and spray again with cooking spray; this helps with removing the bread when it is done baking
  • Melt the butter and allow it time to cool to room temp; slightly warm is ok
  • Melt the chocolate and allow it time to cool so that it is only slightly warm
  • In a large bowl, whisk together the flour, both sugars, pumpkin pie spice, baking powder, baking soda, and salt
  • In another bowl, whisk together the eggs, sour cream, pumpkin, and vanilla
  • Stir the wet ingredients into the dry ingredients until combined
  • Divide the batter in half into separate bowls
  • Add the melted chocolate and sifted cocoa powder into one of the batters and whisk together until combined
  • Add the two batters into the two loaf pans alternating scoops between pumpkin and chocolate
  • Use a table knife to swirl through the batter
  • Make the streusel by mixing together the flour, two sugars, cinnamon, and salt into a bowl; drizzle in the melted/cooled butter; mix with a fork until the butter is combined, but do not overmix! You want to have big and small pieces
  • Top each loaf evenly with the streusel
  • Bake for 50-60 minutes, or until the center is set and an inserted toothpick comes out clean
  • Allow cake to cool for about 30 minutes before removing from the pan

Notes

*Make the streusel! Seriously, make it! It’s easy!
*Make sure your ingredients are room temperature
*Sift the cocoa powder into the batter; this will help get rid of any lumps
*Use regular unsweetened cocoa powder, not Dutch-processed; the regular cocoa powder is more acidic and will react with the leavening, whereas if you used the Dutch-processed, then you may not get the same reaction; it would still taste good though!
*Line the bottom of the loaf pan with parchment paper; this will prevent the bread from sticking to the pan
*I prefer using dark chocolate, but if you want to use a semi-sweet, that would be great as well
*Scoop the batter in alternating scoops throughout the pan, and then swirl!
Author: admin