Is it pumpkin spice season yet?? No? Oh well! As long as they sell canned pumpkin and pumpkin pie spice in the stores, then it’s pumpkin spice season in my books. So, I’m making Chocolate Swirled Pumpkin Bread with Spiced Streusel!
I don’t care if it’s “basic,” I truly look forward to the fall. Growing up in Michigan, with the leaves changing, football season starting, and the beginning of “sweater weather,” the flavors of fall just remind me of being home. I know a lot of people weren’t fans of school, but I loved it!! I was, to no one’s surprise, super involved in all of the school events and had an amazing group of friends. So, when August hits, that is what I immediately think about.
Besides, Starbucks came out with the PSL yesterday…sooooo if they say it’s time…it’s time.
This recipe for Chocolate Swirled Pumpkin Bread with Spiced Streusel is everything you want in a fall recipe! Spices, pumpkin, and chocolate! The streusel on the top is to die for.
Tips for making perfect Chocolate Swirled Pumpkin Bread with Spiced Streusel
*Make the streusel! Seriously, make it! It’s easy!
*Make sure your ingredients are room temperature
*Sift the cocoa powder into the batter; this will help get rid of any lumps
*Use regular unsweetened cocoa powder, not Dutch-processed; the regular cocoa powder is more acidic and will react with the leavening, whereas if you used the Dutch-processed, then you may not get the same reaction; it would still taste good though!
*Line the bottom of the loaf pan with parchment paper; this will prevent the bread from sticking to the pan
*I prefer using dark chocolate, but if you want to use a semi-sweet, that would be great as well
*Scoop the batter in alternating scoops throughout the pan, and then swirl!
- 2 medium loaf pans
- For Bread
- 1¾ cup unbleached all-purpose flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- 2 eggs, room temperature
- 1 cup sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted and cooled
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 4 oz dark chocolate, melted and cooled
- 2 tablespoons unsweetened cocoa powder
- For the streusel
- 1½ cups unbleached all-purpose flour
- ½ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
- ¼ cup salt
- ½ cup unsalted butter, melted
- Preheat oven to 350 degrees
- Spray the loaf pans with cooking spray; cut a piece of parchment paper to fit the bottom of the loaf pan and place in the bottom, and spray again with cooking spray; this helps with removing the bread when it is done baking
- Melt the butter and allow it time to cool to room temp; slightly warm is ok
- Melt the chocolate and allow it time to cool so that it is only slightly warm
- In a large bowl, whisk together the flour, both sugars, pumpkin pie spice, baking powder, baking soda, and salt
- In another bowl, whisk together the eggs, sour cream, pumpkin, and vanilla
- Stir the wet ingredients into the dry ingredients until combined
- Divide the batter in half into separate bowls
- Add the melted chocolate and sifted cocoa powder into one of the batters and whisk together until combined
- Add the two batters into the two loaf pans alternating scoops between pumpkin and chocolate
- Use a table knife to swirl through the batter
- Make the streusel by mixing together the flour, two sugars, cinnamon, and salt into a bowl; drizzle in the melted/cooled butter; mix with a fork until the butter is combined, but do not overmix! You want to have big and small pieces
- Top each loaf evenly with the streusel
- Bake for 50-60 minutes, or until the center is set and an inserted toothpick comes out clean
- Allow cake to cool for about 30 minutes before removing from the pan