Fall is the perfect time to enjoy this delicious Dark Chocolate and Pumpkin Swirl Loaf. Chocolate and pumpkin blend perfectly in this great baked treat.
Dark Chocolate and Pumpkin Swirl Loaf
Updated 9/2019 NOTE: I am not the original contributor who posted this recipe for Dark Chocolate and Pumpkin Swirl Loaf. This post has been completely updated with new pictures. This is a great autumn recipe, enjoy!
You know we big, fat, puffy heart LOVE LOVE LOVE pumpkin season at Who Needs A Cape? One of our very first viral posts was the incredibly delicious Creamy Pumpkin Crisp, which is a fantastic addition to any holiday event.
There’s just something comforting about the deliciousness of pumpkin as the temps start to creep down after a long summer. I’ll gladly start enjoying pumpkin in August…okay even July if the mood hits me. Don’t judge, okay!
If the combination of chocolate and pumpkin leaves you a bit unsure, let me reassure you it is an amazing combination that you NEED to embrace. Pumpkin and chocolate, dark chocolate, and even white chocolate blend nicely together.
Case in point is another post that has seasonally been an enormous hit: No-Bake Pumpkin Cheesecake Balls! Bits of cheesecake coated in white chocolate, a delicious combination.
Dark Chocolate & Pumpkin Swirl Loaf is a great item for brunch! The smell is delightful and it pairs divinely with a cup of coffee or a Pumpkin Spice Latte perhaps. Give it a try, I think you’ll be delightfully surprised, I sure was!
Other delicious pumpkin goodies:
What do you need to make Dark Chocolate and Pumpkin Swirl Loaf?
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice
- Vanilla Extract
- Pumpkin Puree
- Dark Chocolate
- Cocoa Powder
Some tips for making Dark Chocolate and Pumpkin Swirl Loaf:
- Spray baking pan with non-stick cooking spray.
- Wait for the loaf to cool completely before cutting.
- Wrap tightly with plastic wrap and store in the refrigerator.
- This loaf is freezer friendly!
- Drizzle with additional melted dark chocolate after cooling if desired.
- 1 3/4 cup all purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cip sugar
- 1/2 cup butter, melted
- 1/2 cup milk
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 ounces dark chocolate, melted
- 2 Tablespoons unsweetened cocoa powder
Preheat oven to 350° degrees. Spray 9x5 loaf pan with non-stick cooking spray.
In a large bowl whisk together: flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl whisk together eggs and sugar.
Add in milk, butter, and vanilla.
Fold in pumpkin puree.
Add to the flour mixture and stir until lumps are gone.
Divide the batter in half adding the melted chocolate and the cocoa powder to one.
Alternately add the chocolate batter and the regular batter to the pan. Use a knife to swirl through the batter.
Bake cake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool 20 minutes in the pan, then remove to a wire rack to cool completely.
Find this recipe and more at the Weekend Potluck!