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Chocolate Swirl Pumpkin Bread

Prep Time 15 minutes
Cook Time 1 hour 15 minutes

Ingredients
  

  • 1 and ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 1 15 oz can pumpkin puree
  • ½ cup canola oil
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup almond milk
  • ½ tsp vanilla extract
  • ½ cup chocolate chips

Instructions
 

  • Preheat the oven to 325° and prepare a 9x5 inch loaf pan with grease. Set aside.
  • In a medium-sized bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Mix together and set aside.
  • In a large bowl using a whisk or an electric mixer combine the pumpkin puree, oil, and sugars. Mix until combined. Next, add in the eggs and vanilla. Continue to mix until fully combined.
  • Add in half of the dry ingredients to the pumpkin mixture. Mix until fully combined. Slowly add in the milk and mix it together. Add in the remaining dry ingredients and mix until the batter is smooth.
  • Melt the chocolate chip in the microwave. Make sure to melt the chocolate in increments so it won't burn.
  • Pour the pumpkin batter into the prepared loaf pan. Slowly drizzle the chocolate into the pan on to the pumpkin batter. With a spoon, swirl the chocolate into the pumpkin batter.
  • Place in the oven and bake for 1 hour and 15 minutes. The pumpkin is very dense so it might take longer to bake. Just keep an eye on the loaf. The loaf will be done when a toothpick comes out smooth.
  • Let the loaf cool in the pan. The pumpkin bread should last about 1 week in an air-tight container.