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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.
Cuisine: American
Course: Brunch, Dessert, Desserts, Party Perfect, Seasonal, Snacks
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Prep Time 15 minutes
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Total Time 1 hour
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0
Servings 0

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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