Cookie-Cocoa Swirled Pumpkin Bread
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
6 tablespoons unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 large eggs
3/4 cup warm milk
1/3 cup chocolate chips
1/3 cup Trader Joe's Cookie & Cocoa Swirl
Heat oven to 350 degrees F. Spray a loaf pan with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, vanilla and pumpkin until creamy. Beat in egg, one addition at a time, until well incorporated. Reduce mixer speed to low and beat in milk, alternating with flour mixture until just combined. Stir in chocolate chips until well combined.
Spread 1/3 of the batter into prepared pan. Warm the Cookie & Cocoa Swirl in the microwave for about 10 seconds until softened. Swirl the spread into the batter. Spread the remaining batter on top. Bake bread for 40 minutes or until well risen and a toothpick inserted into bread comes out with moist crumbs attached. Cool completely on a wire rack.
Makes 1 loaf