Cookie-Cocoa Swirled Pumpkin Bread
Ingredients:
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
Instructions:
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
This bread sounds amazing! I'm definitely going to bake it soon. Especially now that I can somewhat tolerate sweet stuff again. ;) Thanks for sharing the recipe!
ReplyDeleteAww good! You're welcome! Congratulations again, by the way!
DeleteGoodness! I do have a nearby TJ's - this is a must-make.
ReplyDeleteI hope you like it, Linda! Thanks for stopping by!
DeleteCan one ever have TOO MANY pumpkin recipes?! I doubt it. Love the sound of this! I need to pick up a jar of that chocolate speculoos swirl stuff.
ReplyDeleteI don't think so!
DeleteI saw this, got the swirl stuff and a can of pumpkin, and made this yesterday for my wife's birthday. It's ridiculously good! I made it in a regular bread pan, not the silicone variety you showed, and I was afraid it was too much batter so I put some in a little ramekin on the side and it was the perfect size. So I'd suggest doing this or cutting the recipe down a bit because it's likely to run over the top of your pan. The silicon will bow out at the sides whereas a regular pan won't. Having the extra little loaf is great too because you can gobble that one down without putting a huge dent in the main loaf. All in all, this was fun to make and really delicious!
ReplyDeleteHi Kevin! I'm so glad you tried the recipe and liked it! That makes me so happy. Hopefully your wife enjoyed it too. :) Happy birthday to her! Good call on removing some of the batter. I need to pick up a regular sized loaf pan. I had one but I think I ruined it and threw it away. So I've just been using that silcone one and I do NOT like it at all! It doesn't make a nice looking loaf.
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