Pumpkin bread gets a chocolatey twist! Each slice has stripes of chocolate and pumpkin bread, with flavors of white chocolate and nutmeg.
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Trying a new twist on our favorite pumpkin bread began with reflecting on things I tend to throw into a batch of pumpkin bread. Namely: CHOCOLATE.
This time, instead of just a handful of chocolate chips thrown in the batter, every slice of bread has thick ribbons of chocolate.
Why you'll love this bread
It's a fun upgrade on plain pumpkin bread, and no one I know has every complained about adding in some chocolate - to anything!
The chocolate batter is flavored with cocoa, chocolate chips, and coffee for a rich, chocolatey flavor. This is layered in the pan with pumpkin batter sweetened with white chocolate chips and ground nutmeg.
The end result is a striking slice of pumpkin bread with orange and brown stripes. Your hungry fans will barely be able to wait for that first piece!
🔪 How to make this recipe
Step 1: Make the batter
Whisk together the dry ingredients. Beat together the wet ingredients, like eggs, pumpkin, and oil. Combine the two mixtures.
Step 2: Divide and flavor the batters
Split the batter between two bowls. Create a chocolate batter by adding cocoa and coffee to one bowl. Add white chocolate chips and spices to the other bowl.
Step 3: Layer the batters
Spread a layer of chocolate batter in the bread pan, followed by chocolate chips, then a layer of pumpkin batter. Continue layering this way until both batters are used.
Step 4: Bake
Bake the bread until a tester inserted in the center comes out clean. Let the bread cool completely, then slice and serve.
- Use the least amount of stirring/mixing necessary to bring the batters together - a good rule of thumb with any quick bread, but especially this recipe since the batters are created in two stages. Too much mixing in this and other quick bread recipes will create a dense a bread texture.
The recipe for Striped Chocolate Pumpkin Bread is below! And check out these other flavorful, sweet, and comforting treats:
💬 How did this stripey bread turn out for you? Leave a comment and a star rating below.
Striped Chocolate Pumpkin Bread
- 3 cups all-purpose flour, unbleached
- ⅔ cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 4 large eggs
- 1½ cups pure pumpkin puree
- ½ cup canola oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- 1½ teaspoons ground nutmeg
- 2 tablespoons cocoa powder
- 1 tablespoon brewed coffee
- ⅓ cup semisweet chocolate chips
- Preheat oven to 325° F. Grease the bottom of a 9-inch x 5.25-inch bread pan. Have three medium/large bowls ready: one to mix the dry ingredients and the others to divide the batter. You will also need a stand mixer or a hand mixer and bowl.
Make the batter:
- Whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt in one of the bowls.
- Beat together the eggs, pumpkin puree, oil, sour cream and vanilla in a stand mixer or using a hand mixer.
- 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 and add the flavors:
- Divide the batter between evenly between the other two bowls.
- Add the white chocolate chips and nutmeg to one of the bowls. Stir together by hand.
- Add the cocoa and coffee to the second bowl. Stir together by hand.
Layer the batters in the pan:
- Begin with the chocolate batter: add ⅔ of a 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 ⅔ of a cup of the white chocolate chip batter, and use a rubber spatula to gently and evenly spread it over the first layer 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 it 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.
Cool and serve:
- 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.
- Use the least amount of stirring/mixing necessary to bring the batters together—this is a good rule of thumb with any quick bread, but especially this recipe since the batters are created in two stages. Too much mixing in this and other quick bread recipes will create a dense bread texture.