Trying to think up a new twist on the favorite, standard pumpkin bread, began with going over what I already tend to throw into a loaf of pumpkin bread.
And as is so often the case I tend to throw in chocolate.
I wanted to imagine how else chocolate could pair with pumpkin and spice flavors in the pan. This stripey bread is the result!
Cocoa and brewed coffee added to half the batter, and white chocolate chips and nutmeg added to the other half. The two batters are then layered together in the pan.
And I totally get it: quick breads are favored because they come together… quickly!
Mix everything up, chuck it in the pan.
Although dividing the batter and layering the two batches does add more time to this quick bread, the end result is a striking slice that will catch the eye of your hungry fans and set their tongues a wagging.
Each bite will have isolated pockets of rich chocolate pumpkin bread or sweetly spiced pumpkin bread with bits of white chocolate.
You will find the extra effort and time will be well worth it when serving up slices of this unique loaf!
Striped Chocolate Pumpkin BreadPrint
- 3 cups all-purpose flour, unbleached
- 2/3 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 4 large eggs
- 1-1/2 cups pure pumpkin puree
- 1/2 cup canola oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1-1/2 teaspoons ground nutmeg
- 2 tablespoons cocoa powder
- 1 tablespoon brewed coffee
- 1/3 cup semisweet chocolate chips
Preheat oven to 325° F. Grease the bottom of a 9" x 5.25" bread pan. Have two large bowls ready to use for dividing the batter in half.
In another large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
In the bowl of a stand mixer, beat together the eggs, pumpkin puree, oil, sour cream and vanilla.
Add the dry ingredients to the wet mixture in two or three additions, and mix together only until just combined. (Do not over-mix.)
Divide the batter between the two large bowls that were set aside at the beginning. To one bowl add the white chocolate chips and nutmeg. Stir together by hand.
To the batter in the second bowl, add the cocoa and the coffee. Stir together by hand.
Beginning layering the batters in the bread pan: start with the chocolate batter. Add 2/3-cup to the prepared pan and use a rubber spatula to gently spread the batter over the bottom. Sprinkle some of the semisweet chocolate chips over the batter.
Next, add 2/3-cup of the white chocolate chip batter over the chocolate layer and use a rubber spatula to gently and evenly spread it to the edges.
Repeat these layers: chocolate batter, a few semisweet chocolate chips and then white chip batter, until all of both batters are used.
Place the pan in the oven and bake for a total of 1 hour 45 minutes. Halfway through baking tent the top of the pan very loosely with foil to prevent the loaf from over-browning. Remove the foil from the bread for the last 5 minutes of baking. A tester inserted into the loaf should come out clean.
Allow the bread to cool completely in the pan. Run a knife along the edges to loosen them and then turn the cooled loaf out of the pan. Slice and serve. Store the bread tightly wrapped at room temperature for up to 4 days.