Chocolate Swirl Pumpkin Bread

 This Chocolate Swirl Pumpkin Bread is a wonderful fall dessert perfect for serving on Thanksgiving!

 World Egg day is on October 9th and there are many great reasons to celebrate and enjoy delicious Canadian eggs. 

Just think about it, not only are eggs packed with essential nutrients like vitamins A, D, folate, iron, zinc
and choline but they are also super versatile.  You can made everything from Salad dressing to Cake using eggs or eat them alone for a protein packed meal. Talk about the perfect food!

I’m thankful that Canadian farmers work so hard to provide fresh eggs regardless of season.  Even Canadians in the Northwest Territories have access to local eggs!  Did you know that Rural Canadian farm families deliver more than 595 million dozen egg each year?  That’s a whole lot of eggs!

Since Canadians eggs are locally produced I am always sure that I am providing my family with a high quality food product. Be sure to look for the Grade A symbol before you purchase eggs for your family!  Canadian Eggs are available in classic white and brown eggs to free range and free run to organic, omega­3 and vitamin D enhanced.  No matter how you choose to feed your family, Canadian egg farmers work hard to provide you with choices.

While eggs are an affordable source of complete protein containing all 9 essential amino acids, my favourite use for Canadian eggs is in my baking!

I was inspired by World Egg day to share with you this family favourite recipe that just couldn’t happen without Canadian Eggs:  Chocolate Swirl Pumpkin Bread!

Chocolate Swirl Pumpkin Bread

Ingredients:
4 cups flour
1 1/4 tsp baking soda
3 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
2 cups sugar
1 cup vegetable oil
4 large eggs
1 15 oz Can pure pumpkin puree
1/4 tsp salt
2/3 cup cocoa powder
4 Tbsp milk

Directions:

Preheat oven to 350°F.

Grease two loaf pans and set aside.

In a medium bowl combine the flour, baking soda, cinnamon, nutmeg, and cardamom. Set aside.

Whisk sugar, oil, pumpkin, eggs, and salt in a large bowl until well combined.

Add 1/3 of the dry ingredients to the wet mixture, and stir until completely combined, then add the rest in 2 more increments.

Spoon 2 cups of the batter into each pan.

Reserve 2 cups batter in measuring cup and set aside.

Mix the cocoa and milk into the remaining batter, then divide between the two pans.

Using a butter knife or small  spatula, swirl the batter, being sure to lift the pumpkin batter from the bottom. Do not over-swirl.

Spoon reserved pumpkin batter over the top and swirl 2-3 more times.

Bake 60-75 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool in the pan for 45 minutes, then transfer to wire rack to cool completely.

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Chocolate Swirl Pumpkin Bread

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Ingredients

• 4 cups flour
• 1 1/4 tsp baking soda
• 3 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cardamom
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 15 oz Can pure pumpkin puree
• 1/4 tsp salt
• 2/3 cup cocoa powder
• 4 Tbsp milk

Instructions

1. Preheat oven to 350°F.
2. Grease two loaf pans and set aside.
3. In a medium bowl combine the flour, baking soda, cinnamon, nutmeg, and cardamom. Set aside.
4. Whisk sugar, oil, pumpkin, eggs, and salt in a large bowl until well combined.
5. Add 1/3 of the dry ingredients to the wet mixture, and stir until completely combined, then add the rest in 2 more increments.
6. Spoon 2 cups of the batter into each pan.
7. Reserve 2 cups batter in measuring cup and set aside.
8. Mix the cocoa and milk into the remaining batter, then divide between the two pans.
9. Using a butter knife or small spatula, swirl the batter, being sure to lift the pumpkin batter from the bottom. Do not over-swirl.
10. Spoon reserved pumpkin batter over the top and swirl 2-3 more times.
11. Bake 60-75 minutes or until a skewer inserted into the centre comes out clean.
12. Allow to cool in the pan for 45 minutes, then transfer to wire rack to cool completely.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Disclosure: I am Egg Farmers of Canada ambassador campaign that is managed by SJ Consulting. I received compensation in exchange for my participation in this campaign.

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!