Layers of pumpkin and chocolate batter swirl together to make this equally beautiful and delicious quick bread. A big bonus: you'll use a whole can of pumpkin, so no leftover bits to worry about when making this healthy pumpkin bread. Source: Eatingwell.com, June 2019

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.

  • Whisk pumpkin, oil, brown sugar, eggs, buttermilk and vanilla in a large bowl until combined. Add the dry ingredients to the wet ingredients; whisk just until combined.

  • Transfer half of the batter back to the medium bowl; whisk in melted chocolate and cocoa powder.

  • Starting and ending with the pumpkin batter, alternate pouring the two batters into the prepared pan. Using a table knife, gently swirl through the batter lengthwise three times.

  • Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool for at least 20 minutes more before slicing.

Tips

To make ahead: Store, well-wrapped, at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition Facts

267 calories; total fat 12g 18% DV; saturated fat 2.5g; cholesterol 31mg 10% DV; sodium 273mg 11% DV; potassium 156mg 4% DV; carbohydrates 38.3g 12% DV; fiber 3.7g 15% DV; sugar 20g; protein 4.7g 9% DV; exchange other carbs 3; vitamin a iu 5564IU; vitamin c 2mg; folate 10mcg; calcium 54mg; iron 4mg; magnesium 21mg; thiaminmg; added sugar 18g.

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/24/2019
I thought the bread ended up a little dry. Next time I would add a bit more oil and buttermilk. Read More