Chocolate Pumpkin Swirl Bread
Pumpkin bread gets an upgrade by swirling a rich chocolate batter throughout, made with Prairie Farms Sour Cream that keeps this bread perfectly soft.
Ingredients:
- 2 cups All-Purpose Flour
- 1 tbsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- ½ tsp Baking Soda
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar
- ½ cup Vegetable Oil
- 1 can (15 oz) Pumpkin Puree
- 2 Large Eggs
- ¼ cup Prairie Farms Sour Cream
- 1½ tsp Pure Vanilla Extract
- ⅓ cup Dutch-Processed Cocoa Powder
- ¼ cup Semi-Sweet Chocolate Chips
Directions:
- Heat oven to 400℉. Prepare a loaf pan by coating with butter, then line with parchment paper. Set aside.
- In a medium-sized bowl, combine dry ingredients: flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. Whisk then set aside.
- In a large bowl, whisk together sugars, oil, pumpkin puree, eggs, sour cream, and vanilla extract. Fold the dry ingredients into the wet ingredients until just combined.
- Divide the batter in half, adding to a medium-sized bowl. Add cocoa powder and chocolate chips to one-half of the batter and mix well to combine.
- Add alternating scoops of each batter to the prepared loaf pan. Using a butter knife or wooden skewer, swirl the batters together without combining them fully. Bake until a cake tester inserted comes out clean, about 45 minutes.
- Let cool on a wire rack for 10 minutes, then remove from pan and place on wire rack to cool completely. Slice, serve and enjoy!
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