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.
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
Instructions
- 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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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 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!
I AM THANKFUL FOR EGGS BECAUSE THEY DELIVER A LOT OF PROTEIN IN A HEALTHY DIET AND ARE VERY VERSATILE IN ANY DEVIOUSLY HOME-COOKED MEAL!
I am soooo thankful for eggs because they are such a great binder and a staple in yummy baked good ! 🙂
I am thankful for eggs because they are so versatile that can be used hundreds of ways in recipes and eating!
I am thankful for eggs, because they are the staple that helped me lose my weight. High in protein, low in calories
My kids will actually eat them!
I started appreciating eggs when only condiments were left in the fridge. One egg with rice (which was always in stock as an Asian) and frozen mixed veggies is enough to sustain me till the next grocery. When I started making Japanese dishes via Nami’s wonderful instructions at justonecookbook.com, I realized that eggs & chicken were good and satisfying nutritious meals. I often had more than enough servings left for the next meal. I’m grateful I came across her site and learned that I could eat what you can order outside in a Japanese restaurant. I saved by cooking at home. Since I’m also allergic, I can control the ingredients & make the appropriate substitutions.
Love the versatility and overall deliciousness of eggs in any meal!
We are very thankful for eggs in our household. We use them for breakfast every day and we use them often for cooking and baking as well. We would be lost without them.
Eggs are a treat for me as I can`t afford them often. They are perfect protein for me as a vegetarian.
I love eggs because they’re so versatile — perfect on their own in a variety of ways, or used in another dish to help complete it.
I am thankful for Eggs because they have been a staple in all gatherings of family and friends,in daily meals,cakes ,pastries an important ingredient in life.As a young child enjoying soft boiled eggs in an egg cup with my dad and British grandparents The egg shape is pleasing its abilities to make dishes magnificent , legendary. Even the great painters of history understood its wondrous properties so when you look at a Rembrandt you are seeing not just brush strokes and pigments but the egg that binds it altogether! Magnificent don’t you think?
I’m thankful for eggs because they are delicious, nutritious, versatile and quite inexpensive!
i am thankful for eggs because they are a key ingredient for so many delicious baking goodies!
Eggs are an easy inexpensive way to get protein! Love them!
tasty and pretty nice homemade gift to give for holidays
I am commenting this time on your recipe for pumpkin bread. I would alter it a little or maybe more than that. I would add less oil and sugar, add applesauce, skip the cocoa and add about half a cup of chocolate chips to each loaf. I will let you know when I make it and how the loaves turned out.
I’m not the biggest fan of pumpkin, but chocolate makes everything better.
I am glad you were inspired by world egg day to share this delicious looking chocolate swirl pumpkin bread with us.I have been looking for a good way to use some of my pumpkins up.