Chocolate ganache swirled into pumpkin bread takes it to the next level! This Chocolate Swirl Pumpkin Bread is moist, spicy and chocolaty. Perfect for a fall day!
I love fall. Here in Texas it’s about one week at the end of November but when I was a kid in Delaware, the trees would start to change in late September and there would be about a month of brightly colored fall leaves. We’d rake the leaves into giant piles and jump in them.
Of course, cooler temperatures were always a welcome change too. I love the spiced foods that Fall also brings – hot, spiced cider, mulled wine, gingerbread, and pumpkin pie. Cinnamon, ginger, allspice, and cloves are among my favorite spices. This chocolate swirl pumpkin bread has three out of the four which gives it great flavor!
I first made this recipe when I was cleaning out my cupboards in Cambodia. It was a hit with my students but I forgot to write down the wet ingredients (or I lost them when I moved back) – UGH! On the positive side, I had to make it again to check the recipe before publishing it here. I’ll be serving it in class tomorrow.
I think this version is a little lower fat than the bread I made in Cambodia but it’s still quite nice. If you want to make it a bit more moist, you can increase the cooking oil to 3/4 cup and bake an extra 10 minutes. It’s great with coffee or tea and since pumpkin is high in Vitamin A, I like to think it’s a semi-nutritious breakfast on the go.
Or this chocolate pumpkin spice cake.